Lebanese Lemon Lentil Soup Recipe
This Lebanese Lemon Lentil Soup is a hearty and comforting dish that combines nutritious red lentils and rice with aromatic spices and a bright lemony finish. Perfect as a wholesome meal, it features a smooth, creamy texture enhanced by optional blending, bringing a delightful balance of warmth and tanginess.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Vegetarian
Ingredients
Scale
Soup 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
Instructions
- Sauté the Aromatics: Heat olive oil in a Dutch oven over medium-high heat. Add diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
- Add Spices: Stir in cumin, turmeric, and paprika, making sure the onions and garlic are well coated to release their flavors.
- Incorporate Lentils and Rice: Add red lentils, white rice, salt, and pepper. Stir continuously for 3-5 minutes to let the lentils and rice start to release moisture and absorb the spices.
- Simmer the Soup: Pour in 4 cups of vegetable broth and bring the mixture to a boil. Lower heat and let it simmer uncovered for 30-35 minutes, stirring occasionally, until the lentils and rice are tender. Add more broth if you prefer a thinner consistency.
- Finish with Lemon Juice: Stir in fresh lemon juice to brighten the flavors. Adjust salt and pepper as needed to taste.
- Blend for Creaminess (Optional): Use an immersion blender to puree the soup partially or fully for a smooth, creamy texture, depending on your preference.
- Serve: Ladle the soup into bowls and serve warm, ideally with pita bread or crusty bread on the side.
Notes
- For a richer flavor, you can garnish with fresh parsley or a drizzle of olive oil before serving.
- If you prefer a thicker soup, blend only half of the soup; for a completely smooth texture, blend it entirely.
- This soup freezes well; reheat gently and add extra broth if it thickens too much after freezing.
- Adjust lemon juice quantity to your taste preference for tanginess.
- Substitute vegetable broth with chicken broth if you prefer a non-vegetarian version.
Keywords: Lebanese lentil soup, lemon lentil soup, vegetarian soup, Middle Eastern soup, healthy lentil recipe, easy soup recipe
Find it online: https://nayabaker.com/lebanese-lemon-lentil-soup-recipe/
