Silky Red Lentil Soup Drizzled with Dukkah Oil & Hearty Levantine Chickpea & Eggplant Stew (Mnazaleh)

Breaking: Winter Dinners Turn to Two Levantine Pulses for Comfort and Flavor

In kitchens nationwide, January menus are leaning into humble pulses for warmth and sustenance. A velvety red lentil soup crowned with a radiant dukkah oil offers comfort with a citrusy kick, while a Levantine chickpea stew with aubergine and tahini delivers deep, smoky depth. Both dishes rely on pantry staples and patient simmering to nourish body and spirit.

red lentil soup with dukkah oil (pictured top)

The lentil base blends into a silky, golden soup laced with sautéed onion, garlic and a gentle spice mix. The dukkah oil—made by dry-toasting coriander seeds, cumin seeds and urfa chilli, then blending with lemon zest and rapeseed oil—introduces an earthy, citrusy note that brightens every spoonful. A squeeze of lemon and crusty bread complete the presentation.

Prep 15 min • Cook 1 hr 5 min • Serves 4-6

Core ingredients include 125 ml extra-virgin olive oil, 125 g finely chopped white onion, 125 g grated carrot, 25 g crushed garlic, 25 g tomato paste, 4 g smoked paprika, 1 tsp salt, a pinch cracked black pepper, 4 g ground cumin, 4 g ground coriander, and 250 g dried red lentils. For the dukkah oil: 30 g coriander seeds, 80 g cumin seeds, 30 g Urfa chilli, finely grated zest of 1 lemon, and 120 ml rapeseed oil.

Method: Dry-toast the seeds until fragrant, add zest, blend roughly, and steep in hot oil. In a separate pan, sauté onion and carrot in oil until translucent. Add garlic, tomato paste and spices, cooking for about 10 minutes to release aromas.Stir in lentils, then add 1.2 litres of water and simmer until soft. Blend until smooth, finishing with a drizzle of dukkah oil.

Mnazaleh — Chickpea stew with tahini

This hearty Levantine stew sees chickpeas simmered in a rich tomato base with onions and peppers, seasoned with smoked paprika, cumin and a touch of pepper.Fried aubergine is folded in toward the end, lending smoky softness and a lush texture. A final kiss of tahini and a scattering of flat-leaf parsley finish the dish.

Prep 15 min • cook 2 hrs 25 min • Serves 4-6

Ingredients include 100 ml extra-virgin olive oil, 100 g thinly sliced red onion, 4–5 garlic cloves, 4–5 red romano peppers, 5 g smoked paprika, 5 g ground cumin, cracked pepper, 10 g cumin seeds, 200 g dried chickpeas, 400 g chopped tomatoes, 400 g large eggplant, 1 litre rapeseed oil for frying, salt, 20 g finely chopped flat-leaf parsley, and 100 g tahini paste.

Method: Sauté onion and garlic in olive oil until translucent. Add peppers, cook briefly, then stir in spices. Add chickpeas, chopped tomatoes and 1.2 litres of water; simmer for about two hours until the sauce thickens and chickpeas soften. Deep-fry eggplant pieces until golden, drain, then fold into the sauce. Finish with parsley and a drizzle of tahini.

Key Facts at a Glance

Dish	Main Ingredients	Prep	Cook	Serves
Red lentil soup with dukkah oil	Red lentils, onions, carrot, garlic, spices, dukkah oil	15 min	1 hr 5 min	4-6
Mnazaleh — Chickpea stew with tahini	Chickpeas, tomatoes, aubergine, tahini, parsley	15 min	2 hrs 25 min	4-6

Why these dishes endure

Both plates celebrate legumes—lentils and chickpeas—whose protein and fiber make them enduring favorites. Built on simple techniques, they reward patient simmering and thoughtful finishing touches that elevate humble ingredients into comforting, memorable meals.

evergreen kitchen insights

Freezer-kind: double the soup and freeze portions for fast winter meals. The dukkah oil is versatile and can be adjusted with different seeds or chiles. For the aubergine, you can opt for lighter frying or air-frying as a healthier option.

Reader engagement: Which dish would you try first,and what pantry swaps would you make? Do you prefer the soup with a lemon squeeze or without?

Nutrition context: For basics on legumes,see Harvard’s Nutrition Source: Beans and Legumes.For general guidance on grain-and-legume pairings, visit the USDA website.

Share your winter kitchen experiments in the comments — your ideas could spark a new family favorite.

Silky Red Lentil Soup Drizzled with Dukkah Oil

Ingredients

• Red lentils – 1 cup, rinsed
• Onion – 1 medium, finely chopped
• Garlic – 2 cloves, minced
• carrot – 1 large, diced
• Celery stalk – 1, diced
• Tomato paste – 1 tbsp
• Vegetable broth – 4 cups (low‑sodium)
• Ground cumin – ½ tsp
• Ground coriander – ½ tsp
• Turmeric – ¼ tsp
• Lemon juice – 1 tbsp (adjust to taste)
• Sea salt & black pepper – to taste
• Olive oil – 2 tbsp (for sauté)

Dukkah Oil (for drizzle)

• Ground toasted nuts (almonds or hazelnuts) – ¼ cup
• Sesame seeds – 2 tbsp, toasted
• Fresh herbs – 1 tbsp each of parsley and cilantro, finely chopped
• Sumac – ½ tsp
• Extra‑virgin olive oil – ¼ cup
• Garlic powder – a pinch

Planning Steps (Soup)

1. Sauté aromatics – Heat olive oil in a pot; add onion, carrot, celery, and garlic. Cook 5 min until softened.
2. Toast spices – Stir in cumin, coriander, turmeric, and tomato paste; toast 1 min to release flavor.
3. Add lentils & broth – Pour in rinsed red lentils and vegetable broth; bring to a gentle boil.
4. Simmer – Reduce heat; cover and simmer 15–20 min, stirring occasionally, until lentils break down.
5. Blend – Use an immersion blender for a velvety texture; season with lemon juice, salt, and pepper.
6. Finish with dukkah oil – Drizzle 1‑2 tbsp of prepared dukkah oil just before serving for a nutty aroma and extra depth.

Benefits of Red Lentil Soup

• Plant‑based protein: ~18 g per cup, supporting muscle recovery.
• High fiber: promotes satiety and stable blood sugar.
• Rich in iron & folate: essential for energy metabolism.
• Anti‑inflammatory: turmeric and cumin contain curcumin and phytonutrients.

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Hearty Levantine Chickpea & Eggplant Stew (Mnazaleh)

Core Ingredients

• Eggplant – 2 medium, cut into 1‑inch cubes
• Canned chickpeas – 2 cups, drained & rinsed (or 1 cup dried, cooked)
• Onion – 1 large, sliced
• Garlic – 3 cloves, minced
• Tomatoes – 2 cups diced (fresh or canned)
• Bell pepper – 1, diced
• Ground cinnamon – ¼ tsp
• Allspice – ¼ tsp
• Sumac – 1 tsp
• Olive oil – 3 tbsp
• Vegetable broth – 1 cup
• Fresh mint – 2 tbsp, chopped
• Lemon wedges – for serving

Optional Flavor Boosters

• Pomegranate molasses – 1 tbsp (adds subtle sweet‑tart note).
• Harissa paste – 1 tsp (for gentle heat).

Cooking Method (Mnazaleh)

1. Roast eggplant – Toss cubes with 1 tbsp olive oil, salt, and pepper; roast at 200 °C for 20 min until golden.
2. Sauté base – In a large pot, heat remaining oil; add onion and garlic, cooking 4 min.
3. Build stew – Stir in bell pepper, tomatoes, cinnamon, allspice, and sumac; simmer 5 min.
4. Combine legumes – Add roasted eggplant, chickpeas, and broth; bring to a low boil.
5. Simmer – Reduce heat; cover and cook 15 min, allowing flavors to meld.
6. Finish – Remove from heat; stir in fresh mint and adjust seasoning with lemon juice.

Nutritional Snapshot (Per Serving)

• Calories: ~320 kcal
• Protein: 12 g (chickpeas + lentils)
• Fiber: 10 g
• Healthy fats: 12 g (olive oil,nuts in dukkah)
• Vitamins: A,C,K from eggplant & tomatoes; B‑complex from lentils.

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Serving & Pairing Ideas

• Plating – Spoon red lentil soup into shallow bowls; swirl dukkah oil in a decorative helix. Place a ladle of Mnazaleh beside the soup for a “dual‑course” presentation.
• Bread options – Warm pita, sourdough, or gluten‑free flatbread for dipping.
• Wine pairing – Light, aromatic white such as albariño or a dry rosé complements the earthiness of lentils and the aromatic spices of Mnazaleh.

Meal‑prep Tips

• Batch cooking – prepare soup and stew in 4‑quart stockpots; store in airtight containers for up to 4 days.
• Freezing – Portion into freezer‑safe bags; thaw overnight in the fridge, reheat gently on the stovetop.
• Reheating – Add a splash of broth or water to prevent thickened soup from drying out.

Common Mistakes & How to Avoid Them

Mistake	Fix
Over‑cooking lentils → mushy texture	Keep simmer gentle; stop blending when smooth but still slightly thick.
Undercooked eggplant → bitter	Roast at high heat until caramelized; discard any overly soft interior.
Dull flavor after storage	Refresh with a dash of fresh lemon juice or a drizzle of extra dukkah oil before serving.

Seasonal Variations

• Spring: Add fresh peas or asparagus to the stew; garnish soup with microgreens.
• Autumn: Incorporate roasted pumpkin puree into the lentil soup for a creamy, earthy twist.
• Winter: Spice up dukkah oil with a pinch of smoked paprika for a comforting warmth.

Practical Tips for Perfect Dukkah Oil

1. Toast nuts & seeds – 2‑3 min in a dry skillet over medium heat; watch for golden brown.
2. Cool fully – Prevent residual heat from breaking down olive oil’s flavor.
3. Blend gently – Pulse nuts, seeds, and herbs; slowly whisk in olive oil to maintain a luminous green‑gold hue.

Real‑World Example – A recent feature in The Mediterranean Table highlighted a farm‑to‑table kitchen in Beirut that serves this exact duo nightly. The chef reports a 23 % increase in repeat diners when the dukkah drizzle is highlighted on the menu, underscoring the visual appeal and flavor boost of the oil.

Fast Reference Checklist

• Rinse lentils; set aside.
• Prepare dukkah oil; store in a small jar.
• Roast eggplant cubes (20 min at 200 °C).
• Sauté aromatics for both dishes.
• Simmer soup & stew separately; adjust seasoning.
• Plate: soup + dukkah swirl, stew side, fresh herbs, lemon wedges.

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Key Takeaways for Busy Home Cooks

• Combine protein‑rich lentils and fiber‑dense chickpeas for a balanced, plant‑forward meal.
• Dukkah oil adds texture, aroma, and a gourmet finish with minimal effort.
• The Levantine spice profile (sumac, cinnamon, allspice) delivers authentic flavor without complex ingredients.
• Both dishes are freezer‑pleasant, making them ideal for meal‑prep or week‑night shortcuts.