Lebanese Lentil Soup
A comforting and nourishing soup made with tender lentils, aromatic spices, and bright lemon notes, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 cup dried brown lentils Packed with protein and creamy texture once cooked.
- 1 medium onion, chopped Adds natural sweetness and depth of flavor.
- 2 whole carrots, diced Brings vibrant color and subtle sweetness.
- 3 cloves garlic, minced Infuses the soup with aromatic goodness.
- 1 tsp cumin powder Brings richness and warmth.
- 2 tbsp fresh lemon juice Balances the flavors perfectly.
- 4 cups low-sodium vegetable broth Healthy base for the soup.
- 2 tbsp olive oil For sautéing vegetables.
Instructions
Preparation
- Start by rinsing the brown lentils under cold water in a fine-mesh strainer. Pick through them to remove any small stones or debris. Set them aside.
- In a large pot over medium heat, add the olive oil. Once hot, throw in the chopped onions and diced carrots. Sauté for about 5-7 minutes, or until the onions become translucent and fragrant.
- Stir in the minced garlic and cumin powder. Cook for an additional 1-2 minutes, allowing the garlic to release its aromatic goodness and the spices to toast slightly.
- Pour in the low-sodium vegetable broth and add the rinsed lentils. Bring the mixture to a boil.
Cooking
- Once boiling, reduce the heat to low and let it simmer, covered, for about 25-30 minutes. The lentils should be tender but not mushy.
- After cooking, stir in the fresh lemon juice. Taste the soup and adjust the seasoning as desired, adding salt and pepper if necessary.
- Ladle the soup into bowls, enjoying the comforting aroma and vibrant colors.
Notes
For added depth, toast the lentils in the pot before adding the broth. If you prefer a creamier soup, use an immersion blender to purée a portion of the soup and mix it back in. You can also experiment with spices by adding coriander or turmeric for enhanced flavor.