Lebanese Lemon Lentil Soup Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://leofoster.com/lebanese-lemon-lentil-soup-recipe/
