Lebanese Crushed Lentil Soup Recipe

Introduction

Lebanese Crushed Lentil Soup is a comforting, nutritious dish that’s both hearty and flavorful. With tender red lentils, aromatic spices, and a bright touch of lemon, it’s perfect for any day you want something warming and wholesome.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 ½ teaspoons salt, divided
• ½ teaspoon black pepper, divided
• 2 carrots, chopped
• 1 ½ cups red lentils, rinsed
• ½ cup short grain white rice, rinsed
• 2 teaspoons cumin
• 8 cups water
• 1 lemon, juiced
• Chopped fresh parsley, for garnish

Instructions

1. Step 1: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, until the onions have softened, about 5 to 8 minutes.
2. Step 2: Add the chopped carrots, rinsed lentils, rinsed rice, and cumin to the pot. Season again with the remaining salt and pepper. Cook, stirring frequently, until the cumin becomes fragrant, about 2 to 3 minutes.
3. Step 3: Pour in the 8 cups of water and bring the soup to a boil. Reduce heat to low and cover the pot. Let it cook, stirring once or twice, until the rice and lentils are fully cooked and fluffy, about 25 to 30 minutes.
4. Step 4: Use an immersion blender to pulse the soup a few times, creating a coarse yet creamy texture. The soup will thicken as it sits. Stir in the lemon juice and garnish with chopped fresh parsley before serving.

Tips & Variations

• If you don’t have an immersion blender, transfer part of the soup to a regular blender and pulse carefully, then return it to the pot.
• Add a pinch of smoked paprika or a touch of chili flakes for a smoky or spicy twist.
• Serve with warm pita bread or a dollop of yogurt for extra richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils instead of red lentils?

Red lentils cook quickly and break down nicely for this soup. Other lentils like green or brown will take longer to cook and won’t mash as smoothly, but you can use them if you adjust cooking times accordingly.

Is this soup suitable for freezing?

Yes, this soup freezes well. Cool completely before transferring to a freezer-safe container, and consume within 2 months for best flavor. Thaw overnight in the fridge before reheating.

Lebanese Crushed Lentil Soup Recipe

Print Recipe

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4.8 from 108 reviews

Lebanese Crushed Lentil Soup is a comforting and flavorful dish made with red lentils, rice, and aromatic spices like cumin. This hearty soup is cooked on the stovetop and finished with a zesty lemon juice and fresh parsley garnish, offering a creamy and lightly textured meal that is perfect for any season.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Lebanese
• Diet: Gluten Free, Vegetarian

Ingredients

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Main Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 ½ teaspoon salt, divided
• ½ teaspoon black pepper, divided
• 2 carrots, chopped
• 1 ½ cups red lentils, rinsed
• ½ cup short grain white rice, rinsed
• 2 teaspoons cumin
• 8 cups water
• 1 lemon, juiced
• Chopped fresh parsley, for garnish

Instructions

1. Sauté Aromatics: Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the chopped onions along with 1 teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until the onions are softened and translucent, about 5 to 8 minutes.
2. Add Vegetables and Spices: Stir in the chopped carrots, rinsed red lentils, rinsed rice, and cumin. Season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Cook while stirring frequently for 2 to 3 minutes until the cumin becomes fragrant.
3. Cook the Soup: Pour in 8 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Stir once or twice during cooking to prevent sticking. Cook for 25 to 30 minutes until the lentils and rice are soft and fluffy.
4. Blend the Soup: Use an immersion blender to pulse the soup several times, creating a coarse yet creamy texture. The soup will thicken as it cools.
5. Finish and Serve: Stir in fresh lemon juice and sprinkle chopped fresh parsley on top for garnish. Serve warm for a comforting meal.

Notes

• Use red lentils as they cook quickly and break down well for a creamy texture.
• The immersion blender can be adjusted to achieve desired texture; pulse less for chunkier soup or more for smoother consistency.
• Lemon juice brightens the flavors and adds a refreshing tang.
• Leftover soup can be refrigerated for up to 3 days and reheated gently with added water if too thick.
• This soup is naturally gluten-free and vegetarian.

Keywords: Lebanese lentil soup, crushed lentil soup, red lentil soup, healthy lentil soup, vegetarian soup, gluten free soup