Ah, Lebanese lentil soup—it’s like a warm hug in a bowl! Every spoonful takes me back to my grandmother’s cozy kitchen, where the aroma of cumin and lemon would fill the air. This soup is a symphony of flavors; earthy lentils, zesty lemon, and just the right amount of spice. If your week needs a dash of comfort, this might just be your go-to recipe.
Steps
- In a large pot, heat olive oil over medium-high heat. Add diced onion, crushed garlic, and spices, cooking until the onions are soft.
- Stir in red lentils until they are coated with oil, then pour in vegetable stock and add rice. Cover and cook on medium heat for 15 minutes.
- Add diced celery and carrot, then simmer for another 10 minutes with the lid on.
- Turn off the heat and stir in half of the chopped parsley and lemon juice.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Adjust seasoning with salt if needed.
- Garnish with remaining parsley and serve with lemon wedges for added flavor.
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion, diced
- 2 medium carrots, diced
- 2 small celery stalks, diced
- 2 cloves garlic, crushed
- 1½ cups red lentils, dry
- ¼-½ cup short-grain or medium-grain white rice
- 8-10 cups vegetable stock (adjust for desired thickness)
- 1 medium fresh lemon, juiced
- 1 teaspoon ground turmeric
- 1½ teaspoons ground cumin
- 1 handful fresh parsley, chopped (divided)
- Salt, to taste
- ½ teaspoon cracked black pepper, to taste
- Lemon wedges for serving
Nutritional Values
Calories: 1590kcal | Carbohydrates: 306g | Protein: 84g | Fat: 6g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 7770mg | Potassium: 3588mg | Fiber: 96g | Sugar: 36g | Vitamin A: 24960IU | Vitamin C: 96mg | Calcium: 312mg | Iron: 30mg
FAQ
- Can I use a different type of lentils for Lebanese Lentil Soup?
- For this recipe, it’s best to stick to red lentils (also known as orange lentils) as they provide the desired taste and color. Using other varieties can alter the flavor and appearance of the soup.
- How can I make this Lebanese Lentil Soup vegan?
- To make the soup vegan, use vegetable stock instead of chicken stock. The taste difference is minimal, and the soup remains just as delicious.
- What is the best way to store Lebanese Lentil Soup?
- Allow the soup to cool to room temperature before transferring it into an airtight container. It can be stored in the refrigerator for up to five days.
- Can I make this soup without using oil?
- Yes, you can replace olive oil with vegetable stock when sweating the onions and spices. This will maintain the flavor while making the soup oil-free.
- How can I adjust the thickness of the soup?
- The soup’s thickness can be adjusted by varying the amount of rice used. For a thicker, more porridge-like consistency, use up to ½ cup of short-grain or medium-grain white rice.
Tips
- For a healthier version, consider making the soup oil-free by substituting the olive oil with a few spoonfuls of vegetable stock. This alteration maintains the flavor while reducing the fat content.
- Use only red lentils to achieve the authentic taste and color of Lebanese lentil soup. Other types of lentils can alter both the flavor and appearance of the dish.
- Adjust the amount of rice to control the soup’s thickness. Use ¼ cup of rice for a lighter consistency or ½ cup for a heartier, almost porridge-like texture.
- Fresh lemon juice is key to finishing the soup and enhancing its flavor. Be sure to adjust the amount to your taste preference, and serve with lemon wedges for an extra citrusy kick.
Equipment
- Immersion blender (hand blender)
- Large pot (if you don’t already have a suitable one for soups)
