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Lebanese Lemon Lentil Soup

Savory Lebanese Lemon Lentil Soup: Comfort in Every Spoonful

A comforting and wholesome Lebanese Lemon Lentil Soup that's perfect for hectic weeknights and meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Soups
Cuisine: Lebanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup red lentils Substitution: Yellow lentils can be used, but may alter cooking time.
  • 1/2 cup basmati rice Substitution: Quinoa or bulgur can be used for variety.
  • 6 cups vegetable broth Opt for low-sodium to control salt levels.
  • 1 onion Aromatic base, adding sweetness when sautéed.
  • 2 garlic cloves Enhances flavor complexity.
  • 2 carrots Adds natural sweetness and color.
  • 2 tablespoons olive oil For sautéing; adds richness.
For the Spices
  • 1 teaspoon ground cumin Earthy spice, enhancing the soup's profile.
  • 1 teaspoon ground coriander Complements cumin, adding to the savory notes.
  • 1/2 teaspoon turmeric (optional) Adds color and an anti-inflammatory boost.
For the Final Touch
  • 1-2 fresh lemons Brightens flavors; adjust for personal taste.
  • 1 fresh parsley For garnish; adds freshness and a pop of color.

Equipment

  • large pot

Method
 

Preparation Steps
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. This will take about 2 minutes.
  2. Add 1 chopped onion, 2 minced garlic cloves, and 2 diced carrots to the pot. Stir gently and sauté for 5-7 minutes until the veggies are soft and fragrant.
  3. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of turmeric if using. Cook for about 1 minute, stirring constantly.
  4. Rinse 1 cup of red lentils and stir them into the pot along with 1/2 cup of rinsed basmati rice. Pour in 6 cups of vegetable broth.
  5. Once boiling, reduce the heat to low and let the soup simmer uncovered for 30 minutes. Stir occasionally to prevent sticking.
  6. After 30 minutes, remove the pot from heat and stir in the juice of 1-2 fresh lemons.
  7. For a creamier texture, consider blending a portion of the soup using an immersion blender for a few seconds.
  8. Ladle the soup into bowls, garnishing with a sprinkle of chopped fresh parsley and a drizzle of olive oil.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 30gProtein: 8gFat: 4gSaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 200mgPotassium: 400mgFiber: 8gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Customize with leafy greens like spinach or add quinoa for an extra nutrient boost. Adjust lemon juice based on taste preference.

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