Description
This Lebanese Lemon Lentil Soup is a warm and inviting dish, perfect for sharing with family and friends or enjoying solo. Infused with vibrant flavors from turmeric and garlic, balanced by the zesty brightness of lemon, this creamy soup is not just nourishing but also entirely vegetarian and vegan-friendly. Whether you’re hosting a spring gathering or preparing meals for the week, this recipe stands out with its hearty combination of lentils and rice. It’s easy to make, making it an excellent choice for both novice cooks and seasoned chefs. Serve with warm pita bread or a fresh salad to elevate your dining 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 Dutch oven, warm olive oil over medium-high heat.
- Sauté diced onion and minced garlic until soft (about 5 minutes).
- Stir in cumin, turmeric, and paprika; coat evenly.
- Add lentils, rice, salt, and pepper; cook for 3-5 minutes.
- Pour in vegetable broth; bring to a boil then simmer uncovered for 30-35 minutes.
- Stir occasionally; add more broth if needed.
- Once cooked, mix in lemon juice; taste and adjust seasoning if necessary.
- Blend until smooth using a hand blender.
- Serve warm with pita bread or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg