Description
A comforting, nutritious Lebanese Lemon Lentil Soup packed with earthy lentils and a zesty lemon kick, perfect for a cozy dinner.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 medium Onion
- 2 cloves Garlic
- 1 medium Carrot
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Turmeric
- 1 cup Red Lentils
- 1/2 cup Basmati Rice
- 4 cups Vegetable Broth
- 2 tablespoons Fresh Lemons
- 2 tablespoons Fresh Parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and diced carrot. Cook for 5-7 minutes until softened.
- Add ground cumin, ground coriander, and optional turmeric. Cook for an additional minute to bloom the spices.
- Introduce red lentils and basmati rice to the pot. Pour in vegetable broth and bring to a rolling boil.
- Reduce heat to low and let the soup simmer uncovered for about 30 minutes, stirring occasionally.
- Remove from heat and squeeze in fresh lemon juice to taste, stirring to incorporate.
- For a creamier texture, blend a portion of the soup if desired.
- Ladle soup into bowls and garnish with parsley. Drizzle with olive oil if desired.
Notes
- Use shallots instead of onion for a milder flavor.
- Fresh garlic is best, but dried can work.
- Substitute parsnip or sweet potato for carrot.
- Quinoa or bulgur can replace basmati rice.
- Adjust lemon juice to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg