Lebanese Lemon Lentil Soup Recipe
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.
- 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
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
- 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.
- Add Spices: Sprinkle in cumin, turmeric, and paprika, stirring well to coat the softened onions and garlic with the spices to awaken their flavors.
- 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.
- 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.
- 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.
- Blend for Creaminess (Optional): For a smoother, creamier texture, use an immersion blender to puree the soup partially or fully, depending on your preference.
- 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
Find it online: https://bakedbylisa.com/lebanese-lemon-lentil-soup-recipe/
