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
