Cancer Nutrition Consortium

Middle Eastern Cold Red Lentil Soup

Try this Middle Eastern-inspired cold soup. Packed with flavor and protein!

Serves 1.


  • 10 Cups Water
  • 2 Cups Red Lentils
  • 3/4 Cups Lemon
  • 1 Tbsp. Cumin
  • 1/2 Tsp. Chili Pepper Crushed Aleppo
  • 1/2 Tsp. Salt
  • 4 Tbsp. Olive Oil
  • 15 Garlic Cloves
  • 1/2 Cup Chopped Chives


  1. Wash red lentils well
  2. Add 10 cups of hot water and bowl for 30 minutes until lentils become soft
  3. Add salt, cumin, chili pepper and lemon juice
  4. Simmer for 5 minutes
  5. Roast garlic in olive oil at 300 degrees oven until tender. Add oil and garlic to the cooked lentils and stir
  6. Simmer for 3 minutes and remove from heat
  7. After chilling, mix in blender for 10 seconds
  8. Pour into soup bowl and add chopped fresh chives to garnish and serve cold or at room temperature

Nutrition Info

Calories: 250

Total Fat: 8g

Trans Fat: 1g

Sodium: 156mg

Potassium: 485mg

Total Carbohydrate: 32g

Dietary Fiber: 2g

Protein: 17g

Posted on: February 10, 2015

By: Chef Manar Alsebai

Dana-Farber/Brigham and Women’s Cancer Center

Chef Alsebai, Executive Chef at Brigham and Women's Hospital has worked in the restaurant and health care industry for the last 32 years.