Name: Lebanese Lemon Lentil Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Lebanese
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 3 garlic cloves, minced or pressed; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1 teaspoon paprika; 1 cup dried red lentils; 1/4 cup uncooked white rice; 4 cups vegetable broth (plus extra as needed); 1/4 cup fresh lemon juice; Salt and pepper to taste

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Introduction

This Lebanese Lemon Lentil Soup is a comforting and flavorful dish that combines tender lentils, rice, and aromatic spices with a bright splash of fresh lemon juice. It’s a hearty yet light soup perfect for any season, offering both warmth and a refreshing zest.

A white bowl filled with creamy light yellow hummus, swirled smoothly on top, with a drizzle of golden olive oil pooling in the center. There are small red chili flakes scattered evenly over the surface, along with a sprinkle of coarse salt. A small green mint leaf rests carefully in the center as a garnish. The bowl is placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced or pressed
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon paprika
1 cup dried red lentils
1/4 cup uncooked white rice
4 cups vegetable broth
Juice of 1 fresh lemon
Salt and pepper to taste

Instructions

Step 1: Heat the olive oil in a Dutch oven over medium-high heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
Step 2: Stir in the cumin, turmeric, and paprika, coating the onions and garlic evenly with the spices.
Step 3: Add the red lentils, rice, salt, and pepper. Cook while stirring for 3 to 5 minutes, allowing the lentils and rice to release some moisture.
Step 4: Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook uncovered for 30 to 35 minutes, stirring occasionally, until the lentils and rice are tender. Add more broth if you prefer a thinner consistency.
Step 5: Stir in the fresh lemon juice and adjust seasoning with salt and pepper as needed.
Step 6: (Optional) For a creamier texture, use an immersion blender to puree the soup until smooth.
Step 7: Serve the soup warm, accompanied by pita bread or crusty bread for dipping.

Tips & Variations

For added depth, try sautéing a pinch of red pepper flakes with the spices.
Substitute brown rice for white rice, but increase cooking time accordingly.
Add chopped fresh parsley or mint on top for a fresh garnish.
Use chicken broth instead of vegetable broth if not keeping it vegetarian.
For extra protein, stir in cooked chickpeas before serving.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the texture if it thickens. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with creamy light yellow hummus topped with a swirl of olive oil in the center, sprinkled with red chili flakes and black pepper, and garnished with two small green mint leaves placed on top. The bowl sits on a white marbled surface, with a halved lemon and some coarse salt crystals scattered beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan if you use vegetable broth and omit any non-vegan garnishes.

Can I use canned lentils instead of dried?

While canned lentils can be used to save time, the texture will be softer and cooking times will be shorter. Add canned lentils towards the end of cooking to warm through without overcooking.