Description
This hearty Lebanese Lemon Lentil Soup combines tender red lentils and rice with aromatic spices like cumin, turmeric, and paprika. Finished with a bright splash of fresh lemon juice, this comforting soup offers a perfect balance of earthiness and citrus zing. It’s a simple, wholesome dish ideal for a nourishing meal, served warm with bread on the side.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced or pressed
Spices
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
Main Components
- 1 cup dried red lentils
- 1/2 cup white rice, uncooked
- 4 cups vegetable broth (plus extra if needed)
Finishing Touches
- Juice of 1 fresh lemon (approximately 2 tablespoons)
- Salt and pepper, to taste
Instructions
- Sauté the Aromatics: Heat the olive oil in a Dutch oven over medium-high heat. Add the diced onion and minced garlic, cooking and stirring occasionally until softened and fragrant, about 5 minutes.
- Add Spices: Stir in the ground cumin, turmeric, and paprika, ensuring the onions and garlic are fully coated. Cook for 1-2 minutes to bloom the spices and deepen their flavor.
- Incorporate Lentils and Rice: Add the dried red lentils, uncooked white rice, salt, and pepper into the pot. Stir continuously for 3-5 minutes, allowing the lentils and rice to absorb the spices and release a bit of moisture.
- Simmer the Soup: Pour in 4 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 30-35 minutes, stirring occasionally, until the lentils and rice are tender and the soup has thickened. Add additional vegetable broth as needed to reach your desired consistency.
- Finish with Lemon Juice: Remove the pot from heat and stir in the fresh lemon juice. Adjust salt and pepper to taste, balancing the brightness of the lemon with the spices.
- Blend for Creaminess (Optional): For a smoother, creamier texture, use an immersion blender directly in the pot to puree the soup to your preferred consistency. If you prefer a chunkier soup, skip this step.
- Serve: Ladle the soup into bowls and serve warm, ideally with pita bread or crusty bread on the side for dipping.
Notes
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently with added broth if it thickens too much.
- For a more protein-rich version, add a sprinkle of cooked diced chicken or lamb if not vegetarian.
- Adjust the lemon juice to taste to achieve your perfect tanginess.
- This soup freezes well; store in airtight containers for up to 2 months.
- To make it gluten-free, serve with gluten-free bread or omit bread entirely.
