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Lebanese Lentil Soup Recipe

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4.4 from 15 reviews

A hearty and flavorful Lebanese Lentil Soup made with red lentils, fresh vegetables, and fragrant cumin. This traditional crushed lentil soup is easy to prepare, comforting, and perfect for a nutritious meal with a fresh splash of lemon and served with warm pita bread.

Ingredients

Soup Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 2 small carrots, shredded or finely diced (about ¾ cup)
  • 1 small potato, chopped small (about 1 cup) or ¼ cup white rice
  • 2 garlic cloves, minced
  • 1 ½ cups red lentils, rinsed and drained
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 vegetable stock cube
  • 6 cups (1.4 liters) water

For Serving

  • 1-2 tablespoons lemon juice
  • Pita bread
  • Chopped fresh parsley

Instructions

  1. Sauté Vegetables: In a large dutch oven set over medium-high heat, heat 1 tablespoon olive oil. Add the finely diced onion, shredded carrots, and chopped potatoes. Sauté for about 3 minutes or until the vegetables have softened and begun to release their aroma.
  2. Add Garlic: Add the minced garlic cloves to the pot and cook for 30 seconds, stirring frequently to prevent burning and to bring out the garlic’s flavor.
  3. Add Lentils and Seasonings: Add the rinsed red lentils, 1 teaspoon ground cumin, salt, pepper, and the vegetable stock cube to the pot. Pour in 6 cups of water and stir everything to combine.
  4. Simmer Soup: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and partially cover the pot with a lid. Let it simmer gently for 30 minutes or until the lentils and vegetables have softened and started to mash naturally.
  5. Finish with Lemon Juice: Remove the pot from heat. Stir in 1 tablespoon of fresh lemon juice and taste the soup. Adjust the lemon, salt, and pepper as needed to balance the flavors.
  6. Serve: Ladle the soup into bowls. Garnish with freshly chopped parsley and serve with warm pita bread on the side for dipping or accompanying the soup.

Notes

  • For a creamier texture, you can use an immersion blender to partially blend the soup before serving.
  • If you prefer, substitute the potato with white rice for a different texture.
  • The lemon juice brightens the soup, so start with 1 tablespoon and adjust to taste.
  • This soup stores well in the refrigerator for up to 3 days and freezes nicely.
  • For a spicier twist, add a pinch of smoked paprika or chili flakes during sautéing.

Find it online: https://yumntasty.com/lebanese-lentil-soup-recipe/