A warming Georgian red lentil soup bowl brightened with lime and a garlicky herb topping, served over rice.
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.
Serves 4
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.
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.
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.
Taste and add the remaining lime juice if you want more brightness.
Spoon rice into bowls, ladle the lentil soup generously over the top.
Top with fresh cilantro and serve with extra lime wedges at the table.
Rinse red lentils until the water runs clear — this removes surface starch that can make the soup taste dusty.
Ground fenugreek (or utskho suneli, blue fenugreek, if you can find a Georgian spice shop) is what gives this its distinct maple-like aroma; don't skip it if possible.
If the soup tastes flat after simmering, it usually needs more salt, not more spice — add it in small increments and taste.
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.
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.
Lentil soup is a staple across the Caucasus, where lentils have long served as an accessible, filling protein source. Georgian household versions like ospi typically lean on coriander and dried fenugreek, spices central to the region's broader culinary identity.
You can, but they won't break down the same way — the soup will stay chunkier and need a longer cook time, around 35-40 minutes, or a quick blend with an immersion blender for the same texture.
The soup will still taste good without it, just less distinctly Georgian. A small pinch of curry powder is not traditional but gets closer to the aroma than omitting it entirely.
Either you added too much stock or didn't simmer long enough for the lentils to fully break down. Keep simmering uncovered another 5-10 minutes — it thickens quickly toward the end.
Per serving (420g / 14.8 oz) · 4 servings total
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