Introduction
It’s a cold evening. The kitchen smells like cumin and garlic. A pot of Lebanese lemon lentil soup is simmering on the stove, simple and comforting. This is the kind of meal that warms you slowly, one spoon at a time.
This Lebanese lentil soup with lemon is easy to make and full of flavor. It’s hearty without being heavy, naturally vegan, and made with everyday ingredients. The lemon adds brightness, balancing the earthiness of the lentils and spices.
This recipe comes together without fuss. You don’t need special tools or hard-to-find ingredients. If you’re new to Lebanese cooking, this is a great place to start. If you already love it, this soup will feel familiar and reliable.
Serve it on its own, with warm bread, or as part of a larger meal. However you enjoy it, this Lebanese lemon lentil soup is one you’ll come back to again and again.
Ingredients List
Before we embark on our culinary adventure, let’s gather the key components for our Lebanese lemon lentil soup:
Red lentils, vegetable broth, onions, garlic, carrots, celery, cumin, coriander, turmeric, bay leaves, lemon juice, olive oil, salt, and pepper.
Feel free to customize the recipe with your favorite spices and additional vegetables for a personalized twist on this classic Lebanese dish.
Now that we have our ingredients ready, let’s move on to the step-by-step instructions for preparing this flavorful soup.
Step-by-Step Instructions
1. Begin by rinsing the red lentils under cold water and set them aside.
2. In a large pot, heat olive oil over medium heat and sauté onions, garlic, carrots, and celery until softened.
3. Add cumin, coriander, turmeric, and bay leaves to the pot, stirring to coat the vegetables in the aromatic spices.
4. Pour in the vegetable broth and add the rinsed red lentils. Bring the soup to a gentle boil, then reduce the heat and let it simmer until the lentils are tender.
5. Once the lentils are cooked, remove the bay leaves and use an immersion blender to partially blend the soup for a creamy texture while still leaving some lentils whole.
6. Stir in fresh lemon juice for a bright, citrusy flavor and season the soup with salt and pepper to taste.
7. Serve the Lebanese lemon lentil soup hot, garnished with a drizzle of olive oil, a sprinkle of cumin, and a lemon wedge for an extra burst of freshness.
Pro Tips
To enhance the flavors of this Lebanese lemon lentil soup, consider adding a pinch of sumac for a tangy twist or a dollop of yogurt for creaminess. You can also top it with fresh herbs like parsley or mint for a pop of color and freshness.
For a thicker consistency, let the soup simmer longer to allow the lentils to break down further, or add a splash of coconut milk for a velvety finish.
Leftovers can be stored in the refrigerator for up to three days and make a delicious and nutritious lunch option for the days ahead.
Experiment with different spice blends or vegetable combinations to create your unique version of this Lebanese classic and make it a regular feature on your weekly menu.
Storage Tips
If you have leftovers, allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days, or freeze it for longer-term storage.
To reheat the soup, simply place it in a pot over low heat and stir occasionally until warmed through. Add a splash of water or broth if it has thickened too much during storage.
For a quick and satisfying meal, pair the Lebanese lemon lentil soup with a side of fresh pita bread or a crisp salad for a balanced and flavorful dining experience.
Serving Suggestions
When serving this hearty Lebanese lemon lentil soup, consider pairing it with a side of fluffy rice or a light cucumber and tomato salad for a complete meal. The soup also pairs well with warm pita bread or a side of hummus for a Middle Eastern-inspired feast.
For a touch of indulgence, drizzle the soup with a swirl of tahini or sprinkle it with toasted pine nuts for added crunch and richness. The versatility of this dish allows you to get creative with your presentation and elevate your dining experience with simple yet elegant touches.
Enjoy the wholesome flavors and nourishing goodness of this Lebanese lemon lentil soup and savor every spoonful of this comforting and aromatic dish that brings together the best of Lebanese cuisine in one delightful bowl.
Lebanese Lemon Lentil Soup
A comforting and flavorful Lebanese soup infused with warm spices, red lentils, and a zesty lemon twist. This vegan dish is hearty, nutritious, and perfect for cold winter evenings.
Ingredients
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1 cup red lentils
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4 cups vegetable broth
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1 onion, chopped
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2 cloves garlic, minced
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2 carrots, diced
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2 stalks celery, chopped
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1 tsp cumin
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1 tsp coriander
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1/2 tsp turmeric
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2 bay leaves
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1/4 cup lemon juice
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2 tbsp olive oil
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Salt and pepper to taste
Directions
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Begin by rinsing the red lentils under cold water and set them aside.
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In a large pot, heat olive oil over medium heat and sauté onions, garlic, carrots, and celery until softened.
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Add cumin, coriander, turmeric, and bay leaves to the pot, stirring to coat the vegetables in the aromatic spices.
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Pour in the vegetable broth and add the rinsed red lentils. Bring the soup to a gentle boil, then reduce the heat and let it simmer until the lentils are tender.
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Once the lentils are cooked, remove the bay leaves and use an immersion blender to partially blend the soup for a creamy texture while still leaving some lentils whole.
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Stir in fresh lemon juice for a bright, citrusy flavor and season the soup with salt and pepper to taste.
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Serve the Lebanese lemon lentil soup hot, garnished with a drizzle of olive oil, a sprinkle of cumin, and a lemon wedge.
