Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lebanese Lemon Lentil Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 13 reviews

This fresh Lebanese lemon lentil soup is a hearty, flavorful dish perfect for springtime. Infused with turmeric, cumin, and garlic, it offers a creamy texture and a bright lemony finish. Vegan and vegetarian-friendly, it is made with simple ingredients like red lentils, rice, and vegetable broth, making it a nutritious and comforting meal.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Soup Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 4 cloves of garlic, minced or pressed
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 ½ cup dried red lentils
  • ½ cup white rice, uncooked
  • 5 cups vegetable broth
  • Juice of one large lemon
  • Salt and pepper to taste

Instructions

  1. Heat Olive Oil: In a medium-sized dutch oven, warm 1 tablespoon of olive oil over medium-high heat to prepare for sautéing the aromatics.
  2. Sauté Aromatics: Add the diced onion and minced garlic to the pot. Cook until softened and fragrant, about 5 minutes, stirring occasionally to prevent burning.
  3. Add Spices: Stir in 2 teaspoons cumin, 1 teaspoon turmeric, and 1 teaspoon paprika, coating the onion and garlic mixture thoroughly in the warm oil to release their flavors.
  4. Add Lentils, Rice, and Seasoning: Add 1 ½ cups dried red lentils, ½ cup uncooked white rice, salt, and pepper to taste. Toss everything together, coating the grains and lentils in the oil and spices. Continue cooking for 3-5 minutes until the lentils and rice begin to sweat.
  5. Add Broth and Simmer: Pour in 4 cups of vegetable broth and bring the mixture to a boil. Reduce the heat to maintain a gentle simmer. Cook uncovered for 30-35 minutes, or until the rice and lentils are soft, stirring occasionally to prevent sticking. Add more broth if the soup becomes too thick.
  6. Add Lemon Juice and Season: Stir in the juice of one large lemon and taste the soup. Adjust salt and pepper as needed for balanced seasoning.
  7. Blend the Soup: Remove the pot from heat. Using a hand blender, blend the soup to your preferred consistency, whether smooth or slightly textured.
  8. Serve: Serve warm with pita bread or crusty bread on the side for a complete and satisfying meal.

Notes

  • You can adjust the thickness of the soup by adding more broth or water during simmering or blending.
  • For a spicier kick, consider adding a pinch of cayenne pepper along with the other spices.
  • This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
  • If you prefer a chunkier texture, blend only half of the soup and stir in the unblended portion before serving.
  • Use fresh lemon juice for the best bright, citrusy flavor.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Lebanese
  • Diet: Vegan

Find it online: https://avascooking.com/lebanese-lemon-lentil-soup-recipe/