Description
Discover the delightful flavors of our Lebanese Lemon Lentil Soup Recipe, a comforting dish that embodies the essence of Middle Eastern cuisine. This vibrant soup is infused with aromatic spices like cumin and turmeric, complemented by the zesty brightness of fresh lemon juice. Perfect for any meal, whether it’s a light lunch or a hearty dinner, this wholesome soup is both vegan and vegetarian-friendly, packed with protein and fiber from red lentils and vegetables. Ready in under an hour, it’s quick to prepare and can easily be customized to suit your taste. Pair it with warm pita bread or a refreshing salad for a truly satisfying experience.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 4 cloves of garlic, minced or pressed
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 ½ cup dried red lentils
- ½ cup white rice, uncooked
- 5 cups vegetable broth
- Juice of one large lemon
- Salt and pepper to taste
Instructions
- In a medium-sized dutch oven, warm olive oil over medium-high heat.
- Add diced onion and minced garlic; sauté until soft, about 5 minutes.
- Stir in cumin, turmeric, and paprika until fragrant.
- Add lentils, rice, salt, and pepper; cook for 3–5 minutes.
- Pour in 4 cups of vegetable broth; bring to a boil then reduce heat to simmer uncovered for 30–35 minutes until soft.
- Stir occasionally and add more broth if needed.
- Once cooked, mix in lemon juice; adjust seasoning as necessary.
- Blend until smooth using a hand blender.
- Serve warm with pita bread or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg