This Lebanese Lemon Lentil Soup is a warm and nourishing dish packed with bold flavors of turmeric, garlic, and fresh lemon. It's light yet filling, making it a perfect meal for any season. With simple ingredients and easy preparation, this one-pot soup is an excellent choice for a healthy, satisfying meal.
Why You’ll Love This Recipe
- Easy to make – This recipe comes together in under an hour with minimal prep.
- Healthy and nutritious – Packed with plant-based protein, fiber, and antioxidants.
- Vibrant flavors – A perfect balance of earthy spices and bright lemon.
- Diet-friendly – Naturally vegan and gluten-free.
- Great for meal prep – Stores well and tastes even better the next day.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Small onion, diced
- Garlic cloves, minced or pressed
- Cumin
- Turmeric
- Paprika
- Dried red lentils
- White rice, uncooked
- Vegetable broth
- Fresh lemon juice
- Salt and pepper to taste
Directions
1. Sauté the Aromatics
Heat olive oil in a medium-sized Dutch oven over medium-high heat. Add the diced onion and minced garlic, cooking until soft, about 5 minutes.
2. Add Spices
Stir in cumin, turmeric, and paprika, ensuring the onion and garlic are well coated with the spices.
3. Incorporate Lentils and Rice
Add the red lentils, rice, salt, and pepper. Stir well and cook for 3-5 minutes until the lentils and rice begin to release moisture.
4. Simmer the Soup
Pour in 4 cups of vegetable broth and bring to a boil. Reduce to a simmer and cook uncovered for 30-35 minutes, stirring occasionally, until the rice and lentils are soft. Add extra broth if needed for the desired consistency.
5. Finish with Lemon Juice
Stir in the fresh lemon juice and taste the soup. Adjust salt and pepper if necessary.
6. Blend for Creaminess (Optional)
For a smoother texture, remove the soup from heat and use a hand blender to puree to your preferred consistency.
7. Serve
Enjoy the soup warm with pita bread or crusty bread for dipping.
Servings and Timing
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 6
- Calories per Serving: 210 kcal
Variations
- Add greens – Stir in fresh spinach or kale at the end for added nutrients.
- Spicy kick – Add a pinch of cayenne or red pepper flakes for heat.
- Protein boost – Include chickpeas for extra plant-based protein.
- Different grains – Swap rice for quinoa or bulgur for variation.
- Herbal freshness – Garnish with fresh parsley or cilantro for extra flavor.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over low heat, adding extra broth or water if needed. Alternatively, microwave in 30-second intervals, stirring in between.
FAQs
1. Can I use brown or green lentils instead of red lentils?
Red lentils cook faster and create a creamy texture, but you can use brown or green lentils with an adjusted cooking time of about 10-15 minutes longer.
2. Can I make this soup without rice?
Yes, you can omit the rice or replace it with quinoa, bulgur, or cauliflower rice for a lower-carb option.
3. How do I make the soup thicker?
For a thicker consistency, reduce the broth slightly or blend part of the soup using an immersion blender.
4. Is this soup gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure your broth is certified gluten-free if needed.
5. Can I add vegetables to this soup?
Absolutely! Carrots, celery, zucchini, or bell peppers make great additions.
6. How can I enhance the flavor of this soup?
Try adding a bay leaf during cooking, a pinch of sumac, or a drizzle of olive oil before serving.
7. Can I make this soup in an Instant Pot?
Yes! Sauté the onions and garlic, then add all ingredients and cook on high pressure for 10 minutes. Let it naturally release pressure for 10 minutes before stirring.
8. What can I serve with this soup?
It pairs well with pita bread, hummus, a fresh salad, or roasted vegetables.
9. Does this soup taste good the next day?
Yes! The flavors deepen overnight, making leftovers even more delicious.
10. Can I use fresh turmeric instead of ground turmeric?
Yes, substitute 1 teaspoon of ground turmeric with 1 tablespoon of freshly grated turmeric root.
Conclusion
Lebanese Lemon Lentil Soup is a simple yet flavorful dish that is comforting, healthy, and easy to prepare. Whether you're looking for a nutritious meal prep option or a cozy weeknight dinner, this soup is sure to satisfy. Try it today and enjoy its warm, citrusy goodness!
Lebanese Lemon Lentil Soup
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This Lebanese Lemon Lentil Soup is a vibrant, comforting dish full of nourishing ingredients like turmeric, garlic, and fresh lemon. It’s naturally vegan and gluten-free, packed with plant-based protein and fiber. The hearty soup is quick to prepare in under an hour and is perfect for meal prepping or serving as a weeknight dinner. With its bright citrus flavor and earthy spices, it’s a healthy, satisfying meal that works well with a variety of add-ins.
Ingredients
Ingredients:
- Olive oil
- Small onion, diced
- Garlic cloves, minced or pressed
- Cumin
- Turmeric
- Paprika
- Dried red lentils
- White rice, uncooked
- Vegetable broth
- Fresh lemon juice
- Salt and pepper to taste
Instructions
Instructions:
- Sauté the Aromatics: Heat olive oil in a Dutch oven over medium-high heat. Add diced onion and minced garlic, cooking until softened (about 5 minutes).
- Add Spices: Stir in cumin, turmeric, and paprika, coating the onions and garlic with the spices.
- Incorporate Lentils and Rice: Add the red lentils, rice, salt, and pepper. Stir for 3-5 minutes as the lentils and rice release moisture.
- Simmer the Soup: Pour in 4 cups of vegetable broth and bring to a boil. Reduce to a simmer and cook uncovered for 30-35 minutes, stirring occasionally, until lentils and rice are soft. Add extra broth for desired consistency.
- Finish with Lemon Juice: Stir in fresh lemon juice and adjust seasoning as needed.
- Blend for Creaminess (Optional): Use an immersion blender to puree the soup for a smoother texture.
- Serve: Enjoy warm with pita or crusty bread.
Notes
- For added greens, stir in spinach or kale at the end of cooking.
- For heat, add a pinch of cayenne or red pepper flakes.
- For extra protein, include chickpeas.
- Can substitute rice with quinoa or bulgur for variation.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Lebanese
