Yemenite Lentil Soup

  • Sep, 14 , 22
  • Shuli Madmone





3 tbsp. vegetable oil
1 onion (finely chopped)
1 garlic clove (finely chopped)
1 tbsp. hawaj soup blend
1 tsp. salt
1/2 tsp. black ground pepper
1 bay leaf
1 cup lentils
4 1/2 cups water


First, wash lentils with cold water and drain. In a large soup pot, heat oil over medium high heat. Add chopped onion, bay leaf and sauté until onion turns brown (about 8 minutes). Lower the heat to medium then add chopped garlic and sauté for 1 minute or until fragrant. Add spices: Hawaj Soup blend, salt, and sauté for 2 minutes. Lastly, add lentils and sauté for 3 minutes then add water and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Add black pepper and serve immediately.


Serving Suggestion: Mix in a tablespoon of Hilbe sauce (click link for recipe) or a teaspoon of Zhug paste (click link for recipe)