Description
This Lebanese Lemon Lentil Soup is a comforting and flavorful dish featuring tender red lentils and rice simmered in aromatic spices and vegetable broth, finished with a bright splash of fresh lemon juice. Perfectly spiced with cumin, turmeric, and paprika, this hearty soup is both nutritious and easy to prepare, making it ideal for a wholesome weeknight meal or a cozy lunch.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced or pressed
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 teaspoon paprika
Main Ingredients
- 1 cup dried red lentils
- 1/3 cup white rice, uncooked
- 4 cups vegetable broth
Finishing and Seasoning
- 1/4 cup fresh lemon juice
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: Heat olive oil in a Dutch oven over medium-high heat. Add diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
- Add Spices: Stir in cumin, turmeric, and paprika. Coat the onions and garlic evenly with the spices to release their flavors.
- Incorporate Lentils and Rice: Add the dried red lentils, uncooked white rice, salt, and pepper. Stir continuously for 3-5 minutes, allowing the lentils and rice to release some moisture and absorb the spice aroma.
- Simmer the Soup: Pour in 4 cups of vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook uncovered for 30-35 minutes, stirring occasionally, until the lentils and rice are tender. Add more broth if you prefer a thinner consistency.
- Finish with Lemon Juice: Stir in fresh lemon juice thoroughly and adjust salt and pepper to taste for a bright, tangy finish.
- Blend for Creaminess (Optional): Use an immersion blender to puree the soup until smooth if a creamier texture is desired.
- Serve: Ladle the warm soup into bowls and serve with pita or crusty bread for a satisfying meal.
Notes
- For a gluten-free version, ensure the vegetable broth and rice are certified gluten-free.
- Adjust the lemon juice quantity based on your preferred tanginess level.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Blending is optional but recommended for a creamy, smooth texture.
- Add more vegetable broth during simmering if you like a thinner soup consistency.
