Easy Iraqi Lentil Soup Recipe (Marjimeg or Shorbeh) | Nana's Kitchen

Hello everyone! Here is the recipe to make Iraqi lentil soup. Its so easy, and delicious. 

Makes 10 bowls.


  • 3 cups orange Lentils
  • 1/4 cup Shaheen rice
  • 1 white or red onion
  • Olive Oil
  • 1 cup Chicken broth (If you have on hand)
  • 1 - 2 chicken broth cubes
  • Salt to taste
  • OPTIONAL - Black pepper to taste
  • Water
  • 1/2 Tbs Curcumin
  • 1 handful of Sharia (thin middle eastern noodles)
  • Half of a fresh lemon or 4-5 squirts of lemon juice



  1. Begin by roughly chopping up a whole onion. Put it in a pot with 1 tbs of olive oil and cook until golden brown.
  2. While onions are frying, throughly wash your lentils with cold water in a strainer. Nana rinses hers about 3 or 4 times. Once you have washed them, add in the rice and wash them together. Transfer them to the golden onions.
  3. Fry the lentils and onions for 5 minutes on medium heat. 
  4. Once they are fried, add in enough warm water to fill your pot. The lentils should be completely submerged under the water. The water should be about 2 inches away from the rim of your pot. Stir and cook on medium heat.
  5. Allow this to sit for 20 minutes until the lentils have turned yellow and have softened.
  6. Now, transfer your pot away from the heat and with a hand blender we are going to blend our soup until creamy. You can also leave it with a little texture depending on your preference.
  7. Now, add in your salt (and black pepper) along with the juice of half of a fresh lemon.
  8. Let the soup sit for 20 minutes on medium heat and stir periodically.
  9. 10 minutes before serving, add a handful of your thin sharia noodles. Don't add too much as it can make your soup muddy. 
  10. Enjoy!

You can watch the full instructions for the recipe here: