A smoky Israeli red lentil bowl with charred bell pepper, cumin and a bright herb-tahini drizzle.
Red lentil soups and stews, often called mercimek in the broader Eastern Mediterranean and Middle Eastern culinary sphere, are common comfort food across Israeli kitchens, particularly among Mizrahi and Sephardic households. This bowl thickens that same red lentil base with charred bell pepper blended right into the stew, giving it a smoky sweetness that plain lentils lack, then finishes with a tahini-herb drizzle in place of the more usual squeeze of lemon alone. Charring the peppers directly over a flame before blending them into the lentils is what makes this version distinct — the smoky char carries through the whole pot rather than just sitting on top as a garnish. Red lentils cook quickly and break down naturally into a thick, almost creamy stew without any added cream, needing only cumin, garlic and a good glug of olive oil to taste rounded. A tahini-lemon drizzle stirred with fresh herbs at the end adds richness and brightness in the same way Israeli cooks finish hummus and other legume-based dishes.
Serves 4
Char the peppers over a gas flame or under a hot broiler until blackened all over, about 10 minutes. Steam covered 10 minutes, then peel, seed and roughly chop.
Heat olive oil in a pot over medium heat. Cook onion 6 minutes until soft, then add garlic, cumin and paprika and cook 1 minute until fragrant.
Add lentils, charred pepper, stock and salt. Bring to a boil, then simmer uncovered 20-25 minutes, stirring occasionally, until the lentils have broken down into a thick stew.
For a smoother bowl, blend a portion of the soup with an immersion blender, leaving some texture, or blend fully for a completely smooth stew.
Whisk tahini and lemon juice with a splash of water until smooth and pourable.
Ladle into bowls, drizzle with tahini sauce, and scatter with fresh herbs.
Char the peppers thoroughly — blackened, blistered skin, not just lightly browned — for the smokiest result.
Red lentils cook fast and don't need soaking, but rinse them well to remove any dust or debris.
Blend part of the soup for a creamier texture while leaving some lentils whole for bite.
Spicy version: add a pinch of cayenne or a diced fresh chile with the garlic for heat.
Protein-added: stir in cooked chickpeas for a heartier, more filling bowl.
Coconut twist: replace half the stock with coconut milk for a richer, slightly sweeter variation.
Refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat on the stovetop with a splash of water or stock, as lentil stews thicken considerably once chilled.
Red lentil soups and stews spiced with cumin and paprika are a shared thread across Israeli, Turkish and broader Levantine home cooking, often eaten as a warming everyday meal. Charring vegetables directly over flame before blending them into soups and dips is a technique deeply rooted in Israeli and Palestinian kitchens, seen most famously in smoky eggplant dips.
No — unlike larger lentils, red lentils cook quickly without soaking and break down naturally into a thick stew within 20-25 minutes.
You can simply saute diced raw peppers with the onion instead, but you'll lose the smoky depth that charring provides, which is the dish's signature flavor.
Tahini seizes and thickens when lemon juice is first added — keep whisking and it will loosen back into a smooth sauce, adding a little water if needed.
Per serving (360g / 12.7 oz) · 4 servings total
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