Lebanese Lemon Lentil Soup Recipe

Introduction

Lebanese Lemon Lentil Soup is a hearty and comforting dish bursting with warm spices and brightened by fresh lemon juice. This simple, flavorful soup combines tender red lentils and rice for a creamy texture that’s perfect for any season.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced or pressed
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon paprika
• 1 cup dried red lentils
• 1/4 cup uncooked white rice
• 4 cups vegetable broth
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste

Instructions

1. Step 1: Heat olive oil in a Dutch oven over medium-high heat. Add the diced onion and minced garlic, cooking until softened, about 5 minutes.
2. Step 2: Stir in cumin, turmeric, and paprika, coating the onions and garlic evenly with the spices.
3. Step 3: Add the red lentils, rice, salt, and pepper. Stir continuously for 3 to 5 minutes to allow the lentils and rice to release moisture.
4. Step 4: Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook uncovered for 30 to 35 minutes, stirring occasionally, until the lentils and rice are tender. Add extra broth if you prefer a thinner consistency.
5. Step 5: Stir in the fresh lemon juice and taste to adjust seasoning if necessary.
6. Step 6 (Optional): For a creamier texture, blend the soup using an immersion blender until smooth.
7. Step 7: Serve warm with pita bread or crusty bread for dipping.

Tips & Variations

• For extra depth, sauté a pinch of red pepper flakes with the spices for mild heat.
• Use brown rice instead of white rice, but extend the cooking time by 10-15 minutes until tender.
• Add chopped fresh parsley or cilantro on top before serving for a fresh herbal note.
• Vegetable broth can be substituted with chicken broth if you prefer a non-vegetarian version.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water or broth if it has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable broth and relies on plant-based ingredients.

What can I use instead of an immersion blender?

If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the pot and heat through.

Lebanese Lemon Lentil Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

This Lebanese Lemon Lentil Soup is a hearty, comforting dish bursting with vibrant Middle Eastern flavors. Featuring tender red lentils and rice simmered with aromatic spices and finished with fresh lemon juice, this soup is both nourishing and refreshing. Perfect as a warming appetizer or a light meal, it combines wholesome ingredients with easy preparation for a deliciously satisfying experience.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Lebanese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 garlic cloves, minced or pressed

Spices

• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon paprika

Main Ingredients

• 1 cup dried red lentils, rinsed
• 1/4 cup white rice, uncooked
• 4 cups vegetable broth
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste

Instructions

1. Sauté the Aromatics: Heat olive oil in a Dutch oven or large pot over medium-high heat. Add diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
2. Add Spices: Stir in cumin, turmeric, and paprika, coating the onions and garlic evenly with the spices to release their flavors.
3. Incorporate Lentils and Rice: Add the rinsed red lentils, uncooked rice, salt, and pepper. Stir continuously for 3-5 minutes to slightly toast the lentils and rice and blend flavors.
4. Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook uncovered for 30-35 minutes, stirring occasionally until lentils and rice are tender. Add extra broth as needed to adjust the soup’s consistency.
5. Finish with Lemon Juice: Stir in fresh lemon juice to brighten the flavors. Taste the soup and adjust seasoning with additional salt or pepper if needed.
6. Blend for Creaminess (Optional): For a smoother texture, use an immersion blender to puree the soup to your desired consistency.
7. Serve: Ladle the soup into bowls and enjoy warm, ideally served with pita or crusty bread on the side for dipping.

Notes

• You can substitute white rice with brown rice, but increase cooking time accordingly.
• Adjust the amount of lemon juice to your taste for more or less tanginess.
• Adding a pinch of cayenne pepper can add a nice subtle heat.
• For a richer flavor, garnish with chopped fresh parsley or a drizzle of olive oil before serving.
• The soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: Lebanese lentil soup, lemon lentil soup, vegan soup, Middle Eastern soup, healthy lentil recipe