Lebanese Lentil Soup
A warm and comforting dish brimming with nutritious lentils, vegetables, and a blend of spices, perfect for any meal of the day.
Ingredients
Main Ingredients
- 1 cup green or brown lentils, rinsed and drained Lentils provide protein and fiber.
- 1 medium onion, chopped Adds flavor to the soup.
- 2 cloves garlic, minced Provides aromatic flavor.
- 2 medium carrots, diced Adds sweetness and texture.
- 1 medium potato, diced Helps thicken the soup.
- 4 cups vegetable broth or water Vegetable broth enhances the flavor.
Spices
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon turmeric
- ½ teaspoon paprika
For Cooking
- 2 tablespoons olive oil For sautéing vegetables.
- Salt and pepper, to taste
- Fresh lemon juice, to taste To brighten the flavors.
- Chopped parsley or cilantro, for garnish Adds freshness.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced carrots and potato, allowing them to cook for about 5 minutes, stirring occasionally.
- Add the rinsed lentils to the pot along with the cumin, coriander, turmeric, and paprika. Mix everything well to combine the spices.
- Pour in the vegetable broth or water, bringing everything to a boil.
Cooking
- Reduce the heat and let the soup simmer for about 25-30 minutes, or until the lentils and vegetables are tender.
- Use an immersion blender to partially blend the soup for a creamier texture, or leave it chunky if preferred.
- Season with salt, pepper, and a splash of fresh lemon juice to brighten the flavors.
- Remove from heat and let it sit for a few minutes before serving.
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Notes
For serving, drizzle with extra virgin olive oil, sprinkle with fresh herbs, and serve with warm pita or baguette. Customize with toppings like roasted veggies or a dollop of hummus.