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Lebanese Lemon Lentil Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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