Description
A comforting and creamy Lebanese lentil soup made with red lentils, rice, and spices, finished with fresh lemon juice.
Ingredients
Scale
- 1½ cups (300g) red lentils, split
- ¼ cup (50g) short-grain or medium-grain white rice
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced (optional)
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon ground coriander
- ¼ teaspoon smoked paprika (optional)
- ¼ teaspoon cayenne (optional)
- 3 tablespoons extra virgin olive oil, divided
- 6 cups (1.4 liters) vegetable or chicken broth
- Salt and black pepper to taste
- Juice of 1½ lemons, fresh
- Small handful fresh flat-leaf parsley, roughly chopped
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 6–8 minutes until soft and golden.
- Add the carrots and celery. Cook for 3 more minutes.
- Add the garlic, cumin, turmeric, coriander, paprika, and cayenne. Stir for 60 seconds until the spices are fragrant.
- Rinse the red lentils under cold water. Add the lentils and rice to the pot.
- Pour in the broth. Bring to a boil then reduce heat and simmer. Cover partially and cook for 25–30 minutes, stirring occasionally.
- Remove from heat. Use an immersion blender to blend the soup to desired texture.
- Add the remaining tablespoon of olive oil and lemon juice. Stir well and adjust seasoning as needed.
- Ladle into bowls, drizzle with extra olive oil, and garnish with parsley.
Notes
Add a fresh squeeze of lemon when reheating. Great for meal prep, keeps for 5 days in the fridge and freezes for up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg