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Lebanese Crushed Lentil Soup 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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/lebanese-crushed-lentil-soup-recipe/