Description
A hearty and wholesome Lebanese Lemon Lentil Soup featuring red lentils, rice, and a vibrant blend of spices, finished with fresh lemon juice for a bright, tangy flavor. This comforting soup is easy to prepare, nourishing, and perfect for a cozy meal.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced or pressed
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 teaspoon paprika
Legumes and Grains
- 1 cup dried red lentils
- 1/2 cup uncooked white rice
Liquids and Seasonings
- 4 cups vegetable broth (plus extra if needed)
- 1/4 cup fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté the Aromatics: Heat olive oil in a Dutch oven over medium-high heat. Add the diced onion and minced garlic and cook until softened and fragrant, about 5 minutes.
- Add Spices: Stir in the cumin, turmeric, and paprika, ensuring the onions and garlic are well-coated with the spices to release their aroma.
- Incorporate Lentils and Rice: Add the red lentils, uncooked rice, salt, and pepper. Stir continuously for 3-5 minutes as the lentils and rice begin to absorb the oil and spices and release some moisture.
- Simmer the Soup: Pour in 4 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 30-35 minutes, stirring occasionally. Cook until the lentils and rice are soft. Add more broth if you prefer a thinner consistency.
- Finish with Lemon Juice: Stir in fresh lemon juice to brighten and balance the soup’s flavors. Adjust salt and pepper to taste.
- Blend for Creaminess (Optional): Use an immersion blender to puree part or all of the soup if a smoother, creamier texture is desired.
- Serve: Ladle the warm soup into bowls and enjoy with pita bread or crusty bread on the side.
Notes
- The lemon juice adds a distinctive tang that defines the soup, so be sure not to skip it.
- You can substitute white rice with brown rice, but adjust the cooking time accordingly.
- For a vegan and vegetarian-friendly soup, use vegetable broth as specified.
- If you prefer a chunkier texture, skip blending or blend only a portion of the soup.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
