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Lebanese Lentil Soup Recipe

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★★★★★

4.6 from 50 reviews

This comforting Lebanese Lentil Soup is a hearty and flavorful dish featuring red lentils simmered with aromatic spices like cumin and turmeric, enriched with fresh lemon juice and parsley. Perfect for a nutritious and warming meal, it offers a smooth or chunky texture depending on your preference.

Ingredients

Scale

Soup 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

  1. Heat the pot: Place a large pot over medium heat and add the olive oil, heating it until shimmering.
  2. Sauté aromatic vegetables: Add the diced onion and chopped carrot and cook for 5 to 6 minutes until softened and fragrant. Then add the minced garlic and sauté for an additional minute to release its aroma.
  3. Add spices: Stir in the ground cumin and turmeric, cooking for 30 seconds more to bloom the spices and deepen their flavor.
  4. Add lentils and broth: Pour in the rinsed red lentils and 5 cups of vegetable broth or water. Stir everything together and bring the mixture to a boil.
  5. Simmer the soup: Reduce the heat to low and let the soup simmer gently for 20 to 25 minutes until the lentils are tender and the flavors fully meld.
  6. Finish with fresh ingredients: Stir in the lemon juice and chopped parsley, then season with salt and black pepper to your taste.
  7. Blend to desired texture: Using an immersion blender or a countertop blender, puree the soup partially or fully based on your preference for a smooth or chunky texture.
  8. Serve: Ladle the soup into bowls and garnish with fresh lemon slices and extra parsley if desired, serving warm.

Notes

  • This soup can be made vegan by using vegetable broth and contains no animal products.
  • For a creamier texture, blend fully; for more texture, blend partially or leave as is.
  • Lemon juice brightens and balances the earthy flavors of the lentils and spices—adjust to taste.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.
  • Red lentils cook relatively quickly and do not need pre-soaking.

Keywords: Lebanese Lentil Soup, lentil soup recipe, vegan soup, Middle Eastern soup, healthy soup, easy lentil soup

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