Description
Lebanese Lemon Lentil Soup is a comforting and flavorful dish featuring red lentils and rice simmered with aromatic spices and brightened with fresh lemon juice. This hearty, wholesome soup is perfect for a cozy meal and can be enjoyed creamy or chunky, making it a versatile addition to any kitchen.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced or pressed
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon paprika
Main Ingredients
- 1 cup dried red lentils
- 1/4 cup white rice, uncooked
- 4 cups vegetable broth
- Juice of 1 large lemon (about 3 tablespoons)
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté the Aromatics: Heat the olive oil in a Dutch oven over medium-high heat. Add the diced onion and minced garlic, cooking them until they soften and become fragrant, about 5 minutes.
- Add Spices: Stir in the cumin, turmeric, and paprika, coating the onions and garlic evenly with the spices to release their aromas.
- Incorporate Lentils and Rice: Add the red lentils, white rice, salt, and pepper to the pot. Stir continuously for 3 to 5 minutes to lightly toast the lentils and rice and help them release their moisture.
- Simmer the Soup: Pour in 4 cups of vegetable broth, bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 30 to 35 minutes, stirring occasionally, until the lentils and rice are tender. Add extra broth if a thinner consistency is preferred.
- Finish with Lemon Juice: Remove the soup from heat and stir in the fresh lemon juice. Adjust salt and pepper to taste, balancing the flavors with acidity as desired.
- Blend for Creaminess (Optional): For a smoother, creamier texture, use an immersion blender to puree the soup directly in the pot until you achieve your preferred consistency.
- Serve: Ladle the soup into bowls and serve warm, ideally paired with pita bread or crusty bread for dipping.
Notes
- For a gluten-free version, serve with gluten-free bread instead of pita.
- The soup can be stored in the fridge for up to 4 days and freezes well for up to 3 months.
- Adjust the amount of lemon juice based on your taste preference for acidity.
- Use homemade or high-quality vegetable broth for the best flavor.
- If you prefer a spicier soup, consider adding a pinch of cayenne pepper along with the other spices.
