Lebanese Lemon Lentil Soup: Easy Comfort Food Delight
A hearty and flavorful Lebanese Lemon Lentil Soup that's perfect for a comforting meal.
Equipment
- Dutch oven
Ingredients
Base Ingredients
- 2 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced or pressed
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
Main Ingredients
- 1 cup dried red lentils
- ½ cup white rice, uncooked
- 4 cups vegetable broth
- 1 tablespoon fresh lemon juice
- to taste salt
- to taste pepper
Instructions
Cooking Steps
- Sauté the Aromatics: Heat olive oil in a Dutch oven over medium-high heat. Add diced onion and minced garlic, cooking until softened (about 5 minutes).
- Add Spices: Stir in cumin, turmeric, and paprika, coating the onions and garlic with the spices.
- Incorporate Lentils and Rice: Add the red lentils, rice, salt, and pepper. Stir for 3-5 minutes as the lentils and rice release moisture.
- Simmer the Soup: Pour in 4 cups of vegetable broth and bring to a boil. Reduce to a simmer and cook uncovered for 30-35 minutes, stirring occasionally, until lentils and rice are soft. Add extra broth for desired consistency.
- Finish with Lemon Juice: Stir in fresh lemon juice and adjust seasoning as needed.
- Blend for Creaminess (Optional): Use an immersion blender to puree the soup for a smoother texture.
- Serve: Enjoy warm with pita or crusty bread.
Notes
For added greens, stir in spinach or kale at the end of cooking. For heat, add a pinch of cayenne or red pepper flakes. For extra protein, include chickpeas. Can substitute rice with quinoa or bulgur for variation.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 400mgPotassium: 500mgFiber: 15gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 20mg
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