Print

Lebanese Lentil Soup


  • Author: Michelle Minnaar
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 8

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

  • 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]
  • 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.
  • Category: Main Course
  • Cuisine: Lebanese

Nutrition

  • 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