Lebanese Lentil Soup Recipe
Make my Lebanese lentil soup recipe in just 30 minutes! Enjoy these creamy red lentils and vegetables in a spiced, lemony vegetable broth.
Servings: 8
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 1/2 cups dry red lentils
- 1/2 cup short grain white rice
- 1 large carrot peeled and diced
- 1 1/2 tsp Lebanese 7 spice
- 1/2 tsp turmeric
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 8 cups water or vegetable broth
- 1 lemon juice
Garnish
- 2 green onions chopped fine
- 1/4 cup parsley chopped
Instructions
- In a Dutch oven or large pot, heat the olive oil over medium heat and cook onions, about 5 minutes. Add the minced garlic and cook another minute.
- Stir in the lentils, rice, carrot, Lebanese Seven Spice blend, turmeric, salt and pepper, and cook until the spices are fragrant, about 2-3 minutes.
- Add 8 cups of water, and bring to a boil. Turn heat to low and cook covered until the rice and lentils are fully cooked, about 20 minutes.
- Stir in the lemon juice. Serve whole or using an immersion blender, pulse a few times for desired consistency. Garnish with green onions, parsley, lemon slice and serve warm with pita or bread of choice.
Notes
I oftentimes add shredded rotisserie chicken before simmering the soup in Step 3, to create a heartier meal.
Nutrition
Serving: 1cup | Calories: 193kcal | Carbohydrates: 34g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 430mg | Fiber: 12g | Sugar: 2g | Vitamin A: 1709IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 3mg