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Lebanese Lemon Lentil Soup Recipe

Lebanese Lemon Lentil Soup Recipe
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★★★★★

4.8 from 32 reviews

This Lebanese Lemon Lentil Soup is a hearty and comforting dish featuring red lentils and rice simmered with aromatic spices and finished with fresh lemon juice for a bright, tangy flavor. Perfect as a nourishing meal, it’s packed with protein, fiber, and fragrant Middle Eastern spices.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced or pressed

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika

Main Ingredients

  • 1 cup dried red lentils, rinsed
  • 1/4 cup white rice, uncooked
  • 4 cups vegetable broth

Finishing Touches

  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • Salt and pepper to taste

Instructions

  1. Sauté the Aromatics: Heat the olive oil in a Dutch oven over medium-high heat. Add the diced onion and minced garlic, cooking for about 5 minutes until they soften and become fragrant.
  2. Add Spices: Stir in the cumin, turmeric, and paprika, coating the softened onions and garlic evenly with the spices to release their flavors.
  3. Incorporate Lentils and Rice: Add the rinsed red lentils, white rice, salt, and pepper. Stir everything together for 3-5 minutes, allowing the lentils and rice to start releasing moisture.
  4. Simmer the Soup: Pour in 4 cups of vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook uncovered for 30-35 minutes, stirring occasionally, until the lentils and rice are tender. Add additional broth if you prefer a thinner consistency.
  5. Finish with Lemon Juice: Stir in the fresh lemon juice and taste the soup; adjust seasoning with more salt or pepper if needed.
  6. Blend for Creaminess (Optional): For a smoother texture, use an immersion blender to puree the soup partially or fully, depending on preference.
  7. Serve: Ladle the warm soup into bowls and enjoy it with pita bread or crusty bread for dipping.

Notes

  • You can substitute brown rice for white rice but increase cooking time slightly.
  • To make this soup vegan and gluten-free, ensure your vegetable broth is free from animal products and gluten.
  • Adjust lemon juice according to your taste — some like it more tangy.
  • If you prefer a chunkier texture, skip blending or blend only half the soup.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: Lebanese lemon lentil soup, red lentil soup, Middle Eastern soup, vegan lentil soup, healthy soup recipe, easy lentil soup

Find it online: https://recipeswithmia.com/lebanese-lemon-lentil-soup-recipe/