Lebanese Lemon Lentil Soup Recipe

Introduction

This Lebanese Lemon Lentil Soup is a comforting and flavorful dish perfect for any season. It combines tender red lentils and rice with warming spices and a bright squeeze of fresh lemon juice. Easy to make and deeply satisfying, it’s a wonderful option for a nourishing meal.

Ingredients

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

Instructions

1. Step 1: Heat the olive oil in a Dutch oven over medium-high heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
2. Step 2: Stir in the cumin, turmeric, and paprika, coating the onion and garlic evenly with the spices.
3. Step 3: Add the red lentils, rice, salt, and pepper to the pot. Stir continuously for 3 to 5 minutes as the lentils and rice start releasing moisture.
4. Step 4: Pour in the vegetable broth and bring the mixture 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 extra broth if you prefer a thinner consistency.
5. Step 5: Stir in the fresh lemon juice and taste the soup. Adjust the seasoning with more salt, pepper, or lemon juice as desired.
6. Step 6: (Optional) For a creamier texture, use an immersion blender to puree the soup until smooth.
7. Step 7: Serve the soup warm with pita bread or crusty bread on the side.

Tips & Variations

• For a richer flavor, sauté the spices briefly before adding lentils and rice to release their aromas.
• Use brown rice instead of white for a nuttier texture, but increase cooking time accordingly.
• Add a pinch of cayenne pepper if you like your soup with a little heat.
• Leftover soup can be garnished with fresh herbs like parsley or cilantro to brighten the flavors.

Storage

Store leftover 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 if the soup has thickened. This soup also freezes well for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils in this soup?

Red lentils are best as they cook quickly and break down to create a creamy texture. Brown or green lentils can be used but will require longer cooking times and will keep a firmer texture.

How can I make this soup vegan or gluten-free?

This recipe is naturally vegan and gluten-free as long as you use gluten-free vegetable broth and check that your spices do not contain any additives with gluten.

Lebanese Lemon Lentil Soup Recipe

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★★★★★

4.8 from 123 reviews

A comforting and vibrant Lebanese Lemon Lentil Soup featuring tender red lentils and rice simmered with aromatic spices and finished with zesty fresh lemon juice. This hearty soup is perfect for a nutritious and flavorful meal, offering a delicious balance of tangy and savory flavors.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Lebanese
• Diet: Vegan

Ingredients

Produce

• Small onion, diced – 1 medium
• Garlic cloves, minced or pressed – 3 cloves
• Fresh lemon juice – 3 tablespoons

Pantry

• Olive oil – 2 tablespoons
• Cumin – 1 teaspoon
• Turmeric – 1/2 teaspoon
• Paprika – 1 teaspoon
• Dried red lentils – 3/4 cup
• White rice, uncooked – 1/4 cup
• Vegetable broth – 4 cups (additional as needed)
• Salt – 1 teaspoon or to taste
• Black pepper – 1/2 teaspoon or to taste

Instructions

1. Sauté the Aromatics: Heat 2 tablespoons of 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.
2. Add Spices: Stir in 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1 teaspoon paprika, coating the onion and garlic evenly to release the spices’ aromas.
3. Incorporate Lentils and Rice: Add 3/4 cup dried red lentils, 1/4 cup uncooked white rice, salt, and black pepper. Stir for 3 to 5 minutes to allow the lentils and rice to release some moisture and absorb the spices.
4. Simmer the Soup: Pour in 4 cups of vegetable broth and bring the mixture to a boil. Reduce heat to a simmer, cooking uncovered for 30 to 35 minutes while stirring occasionally, until the lentils and rice are tender. Add more broth if a thinner consistency is desired.
5. Finish with Lemon Juice: Stir in 3 tablespoons of fresh lemon juice and adjust seasoning with additional salt and pepper if needed for a bright, tangy finish.
6. Blend for Creaminess (Optional): For a smoother soup texture, use an immersion blender to puree the soup until creamy but still slightly chunky as preferred.
7. Serve: Ladle the warm soup into bowls and serve alongside pita bread or crusty bread for a satisfying meal.

Notes

• Adjust the lemon juice quantity to taste for more or less tanginess.
• The soup can be blended fully for a creamy texture or left chunky as preferred.
• Add extra vegetable broth if you prefer a thinner soup consistency.
• For a gluten-free option, verify that your vegetable broth is gluten-free and serve with gluten-free bread.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Keywords: Lebanese lentil soup, lemon lentil soup, vegan soup, red lentil soup, Middle Eastern soup, healthy lentil soup, easy lentil soup recipe