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Lebanese Lentil Soup


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5 from 4 reviews

Description

This Lebanese lentil soup has the authentic flavours of the Middle East in every spoonful. You'll need lentils, carrots, turmeric, cumin, lemon and more.


Ingredients

Scale
  • 30ml (2 tbsp) vegetable oil
  • 2 onions, peeled and chopped
  • 2 carrots, peeled and chopped
  • 125ml (1/2 cup) rice, washed
  • 450g (1lb) red or yellow lentils, washed
  • 15ml (1 tbsp) turmeric
  • 15ml (1 tbsp) ground cumin
  • 2ℓ (8 cups) vegetable stock
  • 1 lemon, juiced
  • 125ml (1/2 cup) yogurt [optional]
  • parsley

Instructions

  1. Heat the oil in a large saucepan.
  2. Gently fry the onions until softened, which will take about 5 minutes.
  3. Stir in the carrots, rice, lentils, turmeric, cumin and stock.
  4. Let the mixture come to a slow simmer and leave to cook for 15 minutes, or everything is tender and cooked through.
  5. Stir in the lemon juice.
  6. Transfer the contents to a food processor and blend it in batches to perfectly smooth.
  7. Serve each bowlful with a dollop of yogurt and chopped parsley.

Notes

  • This soup is quite thick. If you like to have a thinner consistency, slowly add more stock until you’re happy with it.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Boil
  • Cuisine: Lebanese

Nutrition

  • Serving Size: A bowlful
  • Calories: 155
  • Sugar: 9.9 g
  • Sodium: 45.5 mg
  • Fat: 5.8 g
  • Saturated Fat: 3.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 3.6 g
  • Protein: 5.1 g
  • Cholesterol: 2.4 mg