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.
- 30ml (2 tbsp) vegetable oil
- 2 onions, peeled and chopped
- 2 carrots, peeled and chopped
- 125ml (½ 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 (½ cup) yogurt [optional]
- Heat the oil in a large saucepan.
- Gently fry the onions until softened, which will take about 5 minutes.
- Stir in the carrots, rice, lentils, turmeric, cumin and stock.
- Let the mixture come to a slow simmer and leave to cook for 15 minutes, or everything is tender and cooked through.
- Stir in the lemon juice.
- Transfer the contents to a food processor and blend it in batches to perfectly smooth.
- Serve each bowlful with a dollop of yogurt and chopped parsley.
- This soup is quite thick. If you like to have a thinner consistency, slowly add more stock until you’re happy with it.
- Category: Main Course
- Cuisine: Lebanese
- Serving Size: 1
- Calories: 133
- Sugar: 6.7g
- Sodium: 27mg
- Fat: 4.2g
- Saturated Fat: 4.2g
- Carbohydrates: 21.7g
- Fiber: 2.5g
- Protein: 3.2g
- Cholesterol: 1