There’s something deeply comforting about a bowl of Maraq Misis, or Somali Red Lentil Soup. This simple yet soul-satisfying dish brings together pantry staples like red lentils, tomatoes, and onions with the warm, aromatic flavors of xawaash, a traditional Somali spice blend. The result? A nourishing, flavor-packed soup that’s as easy to make as it is to love.
Perfect for batch cooking and packed with plant-based protein, Maraq Misis is ideal for a midweek meal, a cozy lunch, or even a freezer-friendly option for busy weeks. The addition of coconut yogurt takes it to the next level—creamy, cooling, and subtly tangy. Whether you’re exploring Somali cuisine or just want a new go-to lentil recipe, this plant-based pick is a must-try.
Red lentils provide a generous boost of fiber and protein, making this a hearty meat-free option. It’s also budget-friendly, relying on affordable, everyday ingredients. The homemade xawaash blend adds not only rich depth but also anti-inflammatory benefits thanks to spices like turmeric and cumin. You can easily prep this soup ahead of time—it keeps well in the fridge or freezer—and customize the texture to your liking, from chunky to smooth.
Warm, wholesome, and deeply spiced, Maraq Misis is comfort in a bowl.
Recipe
How to Prepare
In a medium pot, heat 2 tbsp. oil over medium heat. Add onion and cook 7-8 minutes until translucent.
Stir in tomatoes, cover, and cook until broken down, about 6 minutes.
Add lentils, carrot, cilantro, garlic, xawaash, and 1 tsp. salt. Add 32 fl oz. (960ml) warm water and cover. Simmer for 25 minutes until lentils and veggies are soft.
For a semi-smooth texture, pulse once or twice in a blender.
Keep for 5 days refrigerated or 3 months frozen.
Suggested serving: coconut yogurt.
Tip – Xawaash Spice Blend (makes 4 tbsp):
Mix: 8 tsp. ground cumin, 2 tsp. coriander, 1 tsp. black pepper, ¼ tsp. each ground cloves, cinnamon, and cardamom.
Toast in a pan for 1 minute, then stir in 1 tsp. turmeric.
