Lebanese Lemon Lentil Soup Recipe

Introduction

Lebanese Lemon Lentil Soup is a comforting and flavorful dish that combines tender lentils and rice with bright lemon juice and warm spices. This nourishing soup is easy to make and perfect for any season, offering a delightful balance of earthiness and citrusy freshness.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced or pressed
• 1 teaspoon cumin
• 1 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

1. Step 1: Heat olive oil in a Dutch oven over medium-high heat. Add the diced onion and minced garlic, sautéing until softened, about 5 minutes.
2. Step 2: Stir in cumin, turmeric, and paprika, coating the onion and garlic evenly with the spices.
3. Step 3: Add the red lentils, rice, salt, and pepper. Stir continuously for 3 to 5 minutes to allow the lentils and rice to release some 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 adjust seasoning with salt and pepper as needed.
6. Step 6 (Optional): For a creamier texture, use an immersion blender to partially or fully puree the soup before serving.
7. Step 7: Serve the soup warm alongside pita bread or crusty bread for a satisfying meal.

Tips & Variations

• For extra depth, add a pinch of cinnamon or coriander along with the other spices.
• Use brown rice instead of white for a nuttier flavor and added fiber, adjusting cooking time accordingly.
• Top the soup with fresh herbs like parsley or cilantro to brighten the flavors even more.
• Swap vegetable broth for chicken broth if you prefer a richer taste.

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 it thickens too much. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils are preferred because they cook quickly and break down easily, creating a creamy texture. Other lentils like green or brown can be used but will require longer cooking times and may result in a less smooth soup.

How can I make this soup vegan?

This recipe is naturally vegan as it uses vegetable broth and no animal products. Just ensure your broth is vegan-friendly and you’re good to go!

Lebanese Lemon Lentil Soup Recipe

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★★★★★

4.9 from 67 reviews

A comforting and vibrant Lebanese Lemon Lentil Soup that combines earthy red lentils and rice with warm spices like cumin, turmeric, and paprika. This hearty soup is brightened with fresh lemon juice for a zesty finish, making it a perfect nutritious meal for any season.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Lebanese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 garlic cloves, minced or pressed

Spices

• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon paprika

Main Ingredients

• 3/4 cup dried red lentils
• 1/4 cup uncooked white rice
• 4 cups vegetable broth

Finishing Touches

• Juice of 1 large lemon (about 3 tablespoons)
• Salt and freshly ground black pepper, to taste

Instructions

1. Sauté the Aromatics: Heat olive oil in a Dutch oven over medium-high heat. Add the diced onion and minced garlic, cooking and stirring occasionally until softened and fragrant, about 5 minutes.
2. Add Spices: Sprinkle in cumin, turmeric, and paprika, stirring well to coat the softened onions and garlic with the spices to awaken their flavors.
3. Incorporate Lentils and Rice: Add the dried red lentils, uncooked rice, salt, and pepper to the pot. Stir continuously for 3 to 5 minutes, allowing the lentils and rice to lightly toast and release their aroma.
4. Simmer the Soup: Pour in 4 cups of vegetable broth and raise the heat until the mixture comes to a boil. Reduce heat to low and let it simmer uncovered for 30 to 35 minutes, stirring occasionally, until the lentils and rice are tender. Add additional broth or water if you prefer a thinner consistency.
5. Finish with Lemon Juice: Remove from heat, then stir in the fresh lemon juice. Taste and adjust the salt and pepper to your liking for the perfect balance of flavors.
6. Blend for Creaminess (Optional): For a smoother, creamier texture, use an immersion blender to puree the soup partially or fully, depending on your preference.
7. Serve: Ladle the soup into bowls and serve warm, ideally alongside pita bread or crusty bread for dipping.

Notes

• This soup can be made gluten-free by ensuring the vegetable broth and any bread served are gluten-free.
• Adjust the amount of lemon juice to your taste preference for acidity.
• Red lentils cook quickly and break down easily; do not overcook to avoid mushiness unless blending.
• For added protein, consider topping with a dollop of Greek yogurt (not included in original recipe).
• Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 2 months.

Keywords: Lebanese Lemon Lentil Soup, red lentil soup, vegan lentil soup, lemon lentil soup, healthy soup, Middle Eastern soup, vegan dinner