Lebanese Crushed Lentil Soup Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastygenius.com/lebanese-crushed-lentil-soup-recipe/
