Name: Lebanese Lentil Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Lebanese
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 4 cloves garlic, minced; 1 large carrot, chopped; 1 cup red lentils, rinsed; 2 teaspoons ground cumin; 1 teaspoon turmeric; 5 cups vegetable broth or water; Salt and black pepper, to taste; 2 tablespoons lemon juice; 1/4 cup fresh parsley, chopped; Lemon slices, for garnish (optional)

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Introduction

Lebanese lentil soup is a warm and comforting dish packed with wholesome ingredients and vibrant spices. Its simple preparation and hearty flavor make it a perfect choice for a nutritious meal any day of the week.

A bowl of thick yellow soup fills a white octagonal bowl, garnished with finely chopped green herbs and small red chili flakes scattered on top. Two thin lemon slices rest in the center of the soup, adding a fresh yellow accent. The bowl sits on a larger white round plate, which is placed on a white fringed cloth over a white marbled surface. A silver spoon with decorative floral details is partially inside the bowl on the left side. Two lemon wedges and a bunch of fresh green parsley are placed behind the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 large carrot, chopped
1 cup red lentils, rinsed
2 teaspoons ground cumin
1 teaspoon turmeric
5 cups vegetable broth or water
Salt and black pepper, to taste
2 tablespoons lemon juice
1/4 cup fresh parsley, chopped
Lemon slices, for garnish (optional)

Instructions

Step 1: Heat olive oil in a large pot over medium heat.
Step 2: Sauté the diced onion and chopped carrot for 5 to 6 minutes until softened. Add minced garlic and cook for an additional minute.
Step 3: Stir in ground cumin and turmeric, cooking for about 30 seconds to release their aromas.
Step 4: Add the rinsed red lentils and vegetable broth or water. Stir to combine and bring the mixture to a boil.
Step 5: Reduce the heat and let the soup simmer gently for 20 to 25 minutes until the lentils are soft.
Step 6: Stir in lemon juice and chopped parsley. Season with salt and black pepper to taste.
Step 7: Blend the soup either partially or fully depending on your preferred texture.
Step 8: Serve hot, garnished with lemon slices and extra parsley if desired.

Tips & Variations

For added depth, try sautéing a pinch of smoked paprika with the cumin and turmeric.
Use chicken broth instead of vegetable broth for a richer flavor.
Adjust the thickness by adding more broth or water if the soup becomes too hearty.
To make it vegan, ensure the broth is vegetable-based and skip any dairy toppings.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much.

How to Serve

A white octagonal bowl filled with a smooth, thick orange-yellow soup garnished with finely chopped green herbs and sprinkled with red chili flakes or spices on top; two thin lemon slices float in the center of the soup. The bowl sits on a white plate, which is placed on a white marbled surface. Two lemon wedges and a bunch of fresh parsley rest behind the bowl, and a detailed silver spoon leans inside the bowl from the left side. A white cloth napkin with frayed edges is partially visible under the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils in this soup?

Yes, although red lentils cook faster and break down more easily, you can use brown or green lentils. Just note that cooking time will increase and the texture will be firmer.

Is it necessary to blend the soup?

No, blending is optional. You can leave the soup chunky for a rustic texture or blend it fully for a smooth, creamy finish according to your preference.