This Lebanese Lemon Lentil Soup is a hearty, comforting dish with vibrant flavors of turmeric, garlic, and zesty lemon. Perfect for a light yet satisfying meal, it’s both vegetarian and vegan-friendly.
Ingredients:
1 tablespoon olive oil
1 small onion, diced
4 cloves garlic, minced or pressed
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon paprika
1 ½ cups dried red lentils
½ cup white rice, uncooked
5 cups vegetable broth
Juice of one large lemon
Salt and pepper to taste
Directions:
Sauté the Aromatics:
Heat olive oil in a medium-sized Dutch oven over medium-high heat. Add the diced onion and minced garlic, cooking until soft, about 5 minutes.
Add Spices:
Stir in cumin, turmeric, and paprika, coating the onion and garlic in the olive oil and spices.
Incorporate Lentils and Rice:
Add the red lentils, rice, salt, and pepper to the pot. Stir to coat the lentils and rice in the spice mixture. Cook for 3-5 minutes until the lentils and rice begin to sweat.
Simmer the Soup:
Pour in 4 cups of vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, and cook uncovered for 30-35 minutes, stirring occasionally, until the rice and lentils are soft. Add more vegetable broth if needed to achieve your desired consistency.
Finish with Lemon Juice:
Stir in the fresh lemon juice and taste the soup. Adjust salt and pepper as needed.
Blend for Creaminess (Optional):
Remove the soup from heat and use a hand blender to puree it to your preferred consistency.
Serve:
Serve the soup warm with pita bread or crusty bread for dipping.
Prep Time: 5 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Kcal: 210 kcal | Servings: 6
