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Lebanese Lemon Lentil Soup

Lebanese Lemon Lentil Soup: A Cozy Vegan Delight

This Lebanese Lemon Lentil Soup captures the essence of comfort in every spoonful with earthy lentils, vibrant lemon juice, and spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Lebanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with any neutral oil.
  • 1 medium Onion Shallots can be used for a sweeter flavor.
  • 2 cloves Garlic Fresh garlic is highly recommended.
  • 1 teaspoon Cumin Coriander can be used as an alternative.
  • 1 teaspoon Turmeric Fresh turmeric is a great option.
  • 1 teaspoon Paprika Smoked paprika will add an intense flavor boost.
For the Hearty Ingredients
  • 1 cup Red Lentils Can substitute with brown or green lentils, adjust cooking time.
  • 1/2 cup Rice Quinoa, bulgur, or cauliflower rice can be used.
  • to taste teaspoon Salt Adjust according to taste.
  • to taste teaspoon Pepper Adjust based on preference.
For the Broth and Flavor
  • 6 cups Vegetable Broth Ensure it's gluten-free if needed.
  • 1 tablespoon Fresh Lemon Juice Lime juice can be a refreshing alternative.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Lebanese Lemon Lentil Soup
  1. In a Dutch oven, warm olive oil over medium-high heat until it shimmers, about 2 minutes.
  2. Add diced onion and minced garlic to the pot, stirring frequently for about 5 minutes until the onion is soft and translucent.
  3. Stir in cumin, turmeric, and paprika, cooking for an additional minute.
  4. Mix in red lentils and rice, seasoning with salt and pepper; sauté for 3-5 minutes.
  5. Pour in vegetable broth while stirring; bring to a boil, then reduce heat and let simmer for 30-35 minutes.
  6. If the soup is too thick, stir in more broth until desired consistency is reached.
  7. Once cooked, remove from heat and stir in fresh lemon juice, adjusting seasoning if needed.
  8. Ladle into bowls and serve warm with pita or crusty bread.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 32gProtein: 10gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 400IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

The soup can be stored in the fridge for up to 3 days, or frozen for up to 3 months. Thaw in the fridge and gently reheat before serving.

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