Lebanese Crushed Lentil Soup Recipe
Lebanese Crushed Lentil Soup is a comforting and nutritious dish made with red lentils, rice, and flavorful spices. This hearty soup is cooked on the stovetop and finished with fresh lemon juice and parsley for a bright, fresh taste. Perfect for a wholesome meal, it combines creamy textures with aromatic cumin and a touch of citrus.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Vegetarian
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 ½ teaspoon 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
Finishing
- 1 lemon, juiced
- Chopped fresh parsley, for garnish
Instructions
- Heat and soften onions: Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the chopped onions, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, until the onions are softened and translucent, about 5 to 8 minutes.
- Add vegetables and spices: Add the chopped carrots, rinsed red lentils, rinsed rice, and cumin to the pot. Season again with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Cook the mixture while stirring frequently until the cumin releases its fragrant aroma, about 2 to 3 minutes.
- Simmer the soup: Pour in 8 cups of water and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer. Stir the soup once or twice during cooking to prevent sticking. Continue cooking until the rice and lentils are fully cooked and fluffy, about 25 to 30 minutes.
- Blend the soup: Use an immersion blender to pulse the soup a few times until it reaches a coarse but creamy texture. The soup will continue to thicken as it cools.
- Finish and serve: Stir in the freshly squeezed lemon juice and sprinkle chopped fresh parsley on top. Serve warm for a nourishing meal.
Notes
- Rinsing lentils and rice before cooking removes excess starch and helps achieve a smoother texture.
- You can adjust the consistency by blending more or less depending on your preference.
- For added protein, consider topping with a dollop of Greek yogurt or a drizzle of tahini.
- This soup freezes well; cool completely before storing in airtight containers.
- Leftover soup may thicken; add a splash of water or broth when reheating.
Find it online: http://bitezly.com/lebanese-crushed-lentil-soup-recipe/
