Georgian Red Lentil Soup (Ospi) Bowl

About This Recipe

Ospi, Georgian lentil soup, is a humble, everyday dish built on red lentils simmered until they collapse into a thick, golden base — no need for pureeing, since red lentils break down naturally as they cook. Georgian versions typically lean on coriander, a little chili and plenty of fresh herbs stirred in at the end, keeping the dish light despite its heartiness. This bowl version spoons the lentils over rice, turning the soup into a fuller one-bowl meal, and finishes with a squeeze of lime for brightness — not traditional in the strictest sense, but very much in line with how Georgian cooks finish rich dishes with acid to cut through the richness of butter or oil. A scattering of fresh cilantro and a drizzle of chili oil at the table lets everyone adjust their own bowl, which mirrors how Georgian meals are often served family-style with condiments passed around rather than pre-mixed into the dish.

Ingredients

Serves 4

• 1.5 cupsred lentils(rinsed)
• 2 tbspbutter or oil
• 1onion(finely diced)
• 4 clovesgarlic(minced)
• 1carrot(grated)
• 1 tspground coriander
• 0.5 tspground fenugreek(or dried fenugreek leaves)
• 0.25 tspchili flakes
• 5 cupsvegetable stock
• 1.5 tspfine sea salt
• 1lime(juiced)
• 2 cupscooked rice
• 0.33 cupcilantro(chopped)

Instructions

1. 1

   Sauté the base

   Melt butter in a pot over medium heat. Cook onion and carrot 6 minutes until soft, then add garlic, coriander, fenugreek and chili flakes and cook 1 minute more.

2. 2

   Simmer the lentils

   Add lentils and stock, bring to a boil, then reduce to a steady simmer. Cook uncovered 20-25 minutes, stirring occasionally, until the lentils fully collapse into a thick soup.

3. 3

   Season and adjust

   Stir in salt and half the lime juice. If the soup is thicker than you like, thin with a little hot water.

   Red lentils thicken further as they sit, so err on the looser side while it's still on the stove.

4. 4

   Taste and finish

   Taste and add the remaining lime juice if you want more brightness.

5. 5

   Assemble the bowls

   Spoon rice into bowls, ladle the lentil soup generously over the top.

6. 6

   Garnish and serve

   Top with fresh cilantro and serve with extra lime wedges at the table.

Variations

• •

  Skip the rice and serve the soup on its own with warm flatbread for dipping, closer to how ospi is traditionally eaten.

• •

  Stir in a spoonful of Georgian adjika or harissa for extra heat.

• •

  Add a handful of chopped spinach in the last 5 minutes for extra greens.

Storage

Refrigerate up to 4 days; the soup thickens significantly when cold. Reheat over low heat with extra water or stock stirred in to loosen it back up.

Frequently Asked Questions