Orange and Green Lentil Soup
Prep time
Cook time
Total time
Delicious healthy soup to serve on winter night
Recipe type: soup
Cuisine: Middle Eastern
Serves: 8 serving
  • ⅓ cup olive oil
  • 1 . medium onion, thinly sliced
  • 1 cup orange lentil
  • 2 . cups green lentils
  • 20 cups water
  • 1 lemon, pierce the lemon with a fork in several places
  • 3 stalk celery, diced
  • 2 carrots, diced
  • 4 cups baby spinach
  • 2 tablespoons Harissa or any chili paste
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 6 cloves of garlic, mashed
  • 1 tablespoon chopped fresh tarragon
  • salt to taste
  • ¼ cup lemon juice
  • 4 scallions, chopped
  1. Heat the olive oil and cook the onion until caramelized. Remove the onion and set the pan aside.
  2. Place the orange lentils in deep soup pan, add the water, salt, the caramelized onion and half the ground cumin. Cook on high heat until boiling and then simmer for 15 minutes.
  3. Add the green lentils and the whole lemon. Continue cooking on medium heat for another 10 minutes. The green lentils should be cooked but not mushy.
  4. Heat back the olive oil, add the mashed garlic, the coriander. Cook for a minute. Add the vegetables and the harissa. Stir and cook for few minutes.
  5. Spoon the vegetables into the lentils. De-glaze the pan with the lemon juice and set aside.
  6. Bring the soup back to a boil. Add the lemon juice, taste and adjust the seasoning. Turn off the heat and allow the soup to rest for 5 minutes.
  7. Spoon into bowl, sprinkle with the scallion and enjoy.
Recipe by Sanaa Cooks at