Lebanese Crushed Lentil Soup Recipe

Introduction

Lebanese Crushed Lentil Soup is a comforting and hearty dish packed with warm spices and wholesome ingredients. This simple recipe yields a creamy, textured soup that’s perfect for a nourishing meal any day of the week.

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 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook slowly, stirring occasionally, until the onions are softened and translucent, about 5 to 8 minutes.
2. Step 2: Stir in the chopped carrots, rinsed red lentils, rinsed short grain white rice, and 2 teaspoons cumin. Season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 2 to 3 minutes, stirring frequently, until the cumin becomes fragrant.
3. Step 3: Pour in 8 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer gently. Stir the soup once or twice during cooking to prevent sticking. Cook until the lentils and rice are fully tender 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 should retain some texture but become thick and smooth. It will continue to thicken as it stands.
5. Step 5: Stir in the freshly squeezed lemon juice and sprinkle chopped fresh parsley on top. Serve hot and enjoy this flavorful, nutritious Lebanese lentil soup.

Tips & Variations

• For a smoother texture, blend the soup longer or transfer to a blender in batches.
• Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy twist.
• Use vegetable broth instead of water for a richer flavor.
• Garnish with toasted pita bread pieces or a dollop of yogurt for added texture.

Storage

Store the 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 the soup has thickened too much. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils are preferred because they cook quickly and break down easily, creating a creamy texture. Other lentils like green or brown lentils will take longer to cook and won’t blend as smoothly, but you can use them if you adjust cooking times accordingly.

Is this soup suitable for a vegan diet?

Yes, this recipe is naturally vegan as it uses only plant-based ingredients. Just be sure to serve it with vegan-friendly garnishes and sides.

Lebanese Crushed Lentil Soup Recipe

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★★★★★

4.5 from 63 reviews

This traditional Lebanese Crushed Lentil Soup is a comforting and nutritious dish featuring red lentils, rice, and aromatic spices simmered to perfection. With a creamy, slightly textured consistency, this soup is brightened with fresh lemon juice and parsley, making it a hearty and flavorful meal perfect for any season.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Lebanese
• Diet: Vegan

Ingredients

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Main 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. Heat the oil and sauté onions: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook slowly, stirring occasionally, until the onions are softened and translucent, about 5 to 8 minutes.
2. Add vegetables, lentils, rice, and cumin: Stir in the chopped carrots, rinsed red lentils, rinsed short grain white rice, and 2 teaspoons cumin. Season again with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 2 to 3 minutes, stirring frequently, until the cumin becomes fragrant.
3. Simmer 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 simmer gently. Stir the soup once or twice during cooking to prevent sticking. Cook until the lentils and rice are fully tender and fluffy, about 25 to 30 minutes.
4. Blend the soup: Use an immersion blender to pulse the soup a few times, creating a coarse yet creamy texture. The soup should retain some texture but become thick and smooth. It will continue to thicken as it stands.
5. Finish and serve: Stir in the freshly squeezed lemon juice and sprinkle chopped fresh parsley on top. Serve hot and enjoy this flavorful, nutritious Lebanese lentil soup.

Notes

• Rinsing the lentils and rice is important to remove excess starch and any impurities.
• Use an immersion blender to control the texture, leaving the soup slightly chunky rather than completely smooth.
• You can adjust the seasoning by adding more lemon juice or salt according to your taste.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
• For a vegan version, this recipe is already suitable since it contains no animal products.

Keywords: Lebanese lentil soup, crushed lentil soup, red lentil soup, healthy lentil soup, vegan soup, Middle Eastern soup