Syrian Red Lentil Soup with Rice and Crispy Pita

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A humble bowl of red lentils, rice, and warm spices that has warmed Syrian homes for generations. This silky soup is brightened with lemon and finished with toasted pita chips and a drizzle of good olive oil. Serve it as a starter, a light supper, or a comforting bowl alongside sharp pickled vegetables.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 9 gFat
• 1.2 gSaturated Fat
• 44 gCarbs
• 9 gFiber
• 4 gSugar
• 13 gProtein
• 640 mgSodium
• 620 mgPotassium
• 75 mgCalcium
• 3.6 mgIron
• 11 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the soup

• 1 1/2 cups (300 g) red lentils, rinsed well and drained
• 1/3 cup (65 g) short-grain white rice, rinsed
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 medium carrot, peeled and finely diced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 8 cups (2 L) low-sodium chicken or vegetable broth
• 1 1/2 teaspoons fine sea salt, plus more to taste
• 1/4 cup (60 ml) fresh lemon juice, plus a wedge for serving

For the crispy pita topping

• 2 pita breads, split and torn into bite-size pieces
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• Flaky sea salt, to taste

For serving

• 1/4 cup chopped fresh flat-leaf parsley
• 1 small red onion, very thinly sliced
• Extra-virgin olive oil, for drizzling
• Lemon wedges

Directions

1. Heat 2 tablespoons olive oil in a large heavy pot over medium heat. Add the chopped onion and carrot and cook, stirring often, until softened and lightly golden, about 7 minutes. Stir in the garlic, tomato paste, cumin, coriander, paprika, and black pepper, and cook until fragrant, about 1 minute.
2. Add the rinsed lentils, rice, broth, and salt. Increase the heat and bring to a brisk boil, then reduce to a gentle simmer. Cook, stirring occasionally and skimming any foam, until the lentils and rice break down into a thick, creamy porridge, 25 to 30 minutes.
3. Meanwhile, make the pita topping: heat 2 tablespoons olive oil in a large skillet over medium heat. Add the torn pita and cumin and toss for 3 to 4 minutes, until the bread is deeply golden and crisp. Season with flaky sea salt and set aside.
4. For a smooth soup, use an immersion blender to purée about half of the mixture directly in the pot, or transfer 2 cups to a standing blender, blend until smooth, and return to the pot. Stir in the lemon juice and taste; adjust salt and pepper.
5. Ladle the soup into warm bowls and top each with a generous handful of crispy pita, a scatter of parsley, a few slices of red onion, and a generous drizzle of olive oil. Serve immediately with lemon wedges.
6. Cover and refrigerate leftover soup (without toppings) for up to 4 days; loosen with a splash of broth or water when reheating.

Cook’s Notes

• Always rinse red lentils thoroughly; they cook faster and turn creamier than green or brown varieties.
• Toast the spices briefly in oil before adding liquid-this wakes up the aromatics and deepens the final flavor.
• Add the lemon juice off the heat at the very end so its brightness does not fade.
• For a richer, all-puree texture, blend the entire pot instead of half; thin with hot water until it coats a spoon.
• Stir in a handful of chopped Swiss chard or spinach during the last 5 minutes of cooking for a heartier bowl.

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