Lebanese Lemon Lentil Soup Recipe
There is something truly comforting and bright about the Lebanese Lemon Lentil Soup Recipe. This humble yet vibrant soup brings together hearty red lentils, aromatic spices like cumin and turmeric, and a bright splash of fresh lemon juice that wakes up your taste buds. Perfect for chilly evenings or whenever you crave a nourishing bowl of warmth, this recipe balances savory and tangy flavors with a silky texture that feels both wholesome and satisfying. Once you try this lemon-infused delight, it’s sure to become a staple in your home kitchen.
Ingredients You’ll Need
The beauty of this Lebanese Lemon Lentil Soup Recipe lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor and texture, from the earthiness of the lentils to the fresh zing of lemon, making the soup wholesome and deeply satisfying.
- Olive oil: Provides a smooth base and helps soften the onions and garlic with a touch of richness.
- Small onion, diced: Adds a subtle sweetness and depth when sautéed gently.
- Garlic cloves, minced or pressed: Invites an aromatic punch that infuses the whole soup.
- Cumin: Brings warm, slightly smoky notes essential to Lebanese cooking.
- Turmeric: Offers vibrant color and an earthy undertone that complements the lentils.
- Paprika: Adds a mild sweetness and beautiful hue to enrich the soup’s flavor palette.
- Dried red lentils: The heart of the soup, providing protein, body, and a creamy texture as they cook.
- White rice, uncooked: Enhances the soup’s thickness and balances the lentils with a gentle bite.
- Vegetable broth: The flavorful cooking liquid that ties all the ingredients together.
- Fresh lemon juice: Delivers the signature bright, tangy zest that defines this soup.
- Salt and pepper to taste: Essential for bringing all the flavors into perfect harmony.
How to Make Lebanese Lemon Lentil Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a Dutch oven over medium-high heat. Toss in the diced onion and minced garlic, cooking them until they are beautifully softened and fragrant, about 5 minutes. This step is crucial as it forms the flavor foundation of your soup, the sweet and savory notes marrying perfectly to awaken the other ingredients.
Step 2: Add Spices
Next, sprinkle in the cumin, turmeric, and paprika. Stir these spices into the softened onions and garlic, allowing their warm, earthy aromas to bloom and coat the base. This step transforms a simple sauté into a lively, exotic canvas for the soup.
Step 3: Incorporate Lentils and Rice
Now, it’s time to add the dried red lentils along with the uncooked white rice. Season with salt and pepper to start building that comforting, savory backbone. Stir everything together for 3 to 5 minutes so the lentils and rice can release some moisture, which begins to tenderize and meld with the spices.
Step 4: Simmer the Soup
Pour in 4 cups of vegetable broth and bring your pot to a gentle boil. Then reduce the heat and let it simmer uncovered for about 30 to 35 minutes. Stir occasionally to prevent sticking and promote even cooking until the lentils and rice are soft and tender. If you prefer a thinner consistency, feel free to add more broth here.
Step 5: Finish with Lemon Juice
This is the magic moment where your soup truly comes alive – stir in fresh lemon juice for that characteristic bright, tangy lift. Taste and adjust salt and pepper as needed. The lemon juice cuts through the earthiness, giving the soup a fresh personality that’s irresistible.
Step 6: Blend for Creaminess (Optional)
If you love a silky smooth texture, use an immersion blender to puree part or all of the soup right in your pot. This creamy finish complements the zesty lemon and creates a luscious experience with every spoonful.
Step 7: Serve
Serve your lemon lentil soup warm, ideally alongside some fresh pita bread or crusty artisan bread to soak up every flavorful drop. It’s comfort food with a fresh Lebanese twist that’s perfect anytime.
How to Serve Lebanese Lemon Lentil Soup Recipe
Garnishes
Simple garnishes like a drizzle of olive oil, a sprinkle of chopped fresh parsley or cilantro, or a few toasted pine nuts can elevate the presentation and add subtle pops of flavor. A dollop of Greek yogurt or labneh also pairs beautifully, introducing a creamy tanginess that complements the lemony broth.
Side Dishes
This soup shines as a starter or a light meal, and it pairs exceptionally well with Middle Eastern sides like tabbouleh salad, fattoush, or warm flatbreads. You could also serve it alongside a mezze platter for a vibrant spread of pickles, olives, and roasted vegetables.
Creative Ways to Present
For an elegant gathering, serve the soup in individual small bowls with garnishes artfully arranged on top. Alternatively, pour into rustic mugs for casual family dinners or pack in thermoses for a comforting lunch on the go. Adding a swirl of chili oil or a sprinkle of sumac can lend exciting color and flavor contrast, making your presentation both appetizing and memorable.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve the bright flavors and prevent it from absorbing any odors. Stir gently before reheating as lentils and rice tend to settle.
Freezing
You can freeze Lebanese Lemon Lentil Soup Recipe for up to 3 months. Portion it out into freezer-safe containers or bags, making it super convenient to thaw and enjoy on a busy day. When ready to eat, defrost in the fridge overnight for the best texture.
Reheating
Reheat gently on the stove over low to medium heat, adding a splash of vegetable broth or water if the soup has thickened too much. Stir occasionally to warm evenly. If you puréed the soup, a slow and careful heat will help maintain its creamy consistency and fresh flavors.
FAQs
Can I use brown lentils instead of red lentils?
Brown lentils can be used but they take longer to cook and don’t break down as easily, which will change the texture of the soup. Red lentils are best for their quick cooking time and creamy consistency in this recipe.
Is this soup vegan and gluten-free?
Absolutely! The recipe uses vegetable broth, legumes, and grains that are naturally vegan and gluten-free. Just make sure your vegetable broth and seasonings don’t contain hidden gluten if that’s a concern.
Can I prepare this soup without rice?
Yes, you can omit the rice if you prefer. The soup will still be delicious but slightly less thick. You may want to cook the lentils a bit longer or add a little more broth to achieve your preferred consistency.
How much lemon juice should I add?
Generally, the juice of one large lemon (about 2 tablespoons) is perfect to brighten the flavor without overpowering. Feel free to adjust to taste—some like it tangier, others more subtle.
Can I make this soup ahead for a party?
Definitely! This soup actually tastes even better the next day when the flavors have had time to meld. Just reheat gently and add fresh lemon juice again before serving to maintain that vibrant punch.
Final Thoughts
If you’re searching for a delightful dish that is both comforting and refreshing, the Lebanese Lemon Lentil Soup Recipe is a must-try. Its simple ingredients come together to create a soup that feels lovingly homemade with every spoonful. Give it a go—you’ll find it’s easy to make, nourishing to eat, and wonderfully satisfying for any meal of the day.
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Lebanese Lemon Lentil Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Lebanese Lemon Lentil Soup is a comforting and flavorful vegetarian soup featuring red lentils, rice, and a blend of warming spices like cumin, turmeric, and paprika. Finished with fresh lemon juice, this healthy, hearty soup delivers a tangy brightness that’s perfect for a nutritious meal any day.
Ingredients
Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced or pressed
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon paprika
Main Ingredients
- 1 cup dried red lentils, rinsed
- 1/4 cup uncooked white rice
- 4 cups vegetable broth
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black 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 thoroughly with the spices to build flavor.
- Incorporate Lentils and Rice: Add the rinsed red lentils, white rice, salt, and pepper to the pot. Stir continuously for 3 to 5 minutes as the lentils and rice start to release moisture.
- 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 to 35 minutes, stirring occasionally, until the lentils and rice are tender. Add extra broth as needed to reach your desired consistency.
- Finish with Lemon Juice: Stir in fresh lemon juice and adjust salt and pepper seasoning to taste for a bright, tangy flavor.
- Blend for Creaminess (Optional): If desired, use an immersion blender to puree the soup until smooth and creamy for a silky texture.
- Serve: Ladle the soup into bowls and enjoy warm, optionally accompanied by pita or crusty bread.
Notes
- Rinsing the lentils before cooking removes excess starch and reduces foaming.
- Adjust the amount of vegetable broth to achieve your preferred soup thickness.
- Blending the soup is optional but creates a creamier texture that many enjoy.
- Add fresh herbs like parsley or cilantro as a garnish for extra flavor and color.
- This soup can be stored refrigerated for up to 4 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Lebanese
