Description
A hearty and flavorful Lebanese Lemon Lentil Soup made with red lentils, rice, cumin, turmeric, and paprika. This comforting soup is simmered with vegetable broth and finished with fresh lemon juice for a bright, tangy finish. Perfect for a nutritious and satisfying meal.
Ingredients
Scale
Soup Base
- 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 Ingredients
- 1 cup dried red lentils
- 1/4 cup white rice, uncooked
- 4 cups vegetable broth
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: Heat olive oil in a Dutch oven over medium-high heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
- Add Spices: Stir in cumin, turmeric, and paprika, coating the onions and garlic well with the spices to release their flavors.
- Incorporate Lentils and Rice: Add the red lentils, uncooked rice, salt, and pepper. Stir continuously for 3-5 minutes to allow the lentils and rice to release some moisture and toast slightly.
- Simmer the Soup: Pour in 4 cups of vegetable broth and bring to a boil. Reduce the heat to a simmer and cook uncovered for 30-35 minutes, stirring occasionally, until lentils and rice are tender. If the soup is too thick, add additional broth to reach your desired consistency.
- Finish with Lemon Juice: Stir in fresh lemon juice and adjust the seasoning with more salt and pepper if needed to brighten the flavors.
- Blend for Creaminess (Optional): For a smoother texture, use an immersion blender to puree the soup partially or completely, depending on your preference.
- Serve: Ladle the soup warm into bowls and serve with pita bread or crusty bread for a complete meal.
Notes
- Using an immersion blender is optional; the soup can also be served chunky.
- Adjust seasoning before serving, especially lemon juice and salt to taste.
- Add extra vegetable broth or water if you prefer a thinner consistency.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely.
- Serving with fresh herbs like parsley or cilantro can add extra freshness.
