Description
A hearty and flavorful Lebanese Lemon Lentil Soup, perfect for a comforting meal. This vegan and gluten-free soup is easy to make in one pot, featuring earthy lentils, bright lemon, and aromatic spices.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- 1 teaspoon Paprika
- 1 cup Red Lentils
- 1/2 cup Rice
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 cups Vegetable Broth
- 1/4 cup Fresh Lemon Juice
Instructions
- Heat olive oil in a Dutch oven over medium-high heat.
- Add diced onion and minced garlic, sauté until soft and fragrant (about 5 minutes).
- Stir in cumin, turmeric, and paprika. Cook for 1 minute until fragrant.
- Add red lentils, rice, salt, and pepper. Cook for 3-5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 30-35 minutes, or until lentils and rice are tender.
- If the soup is too thick, add more broth.
- Stir in fresh lemon juice. Taste and adjust seasoning if needed.
- Ladle into bowls and serve warm.
Notes
- This soup is naturally vegan and gluten-free.
- Adjust cooking time if using brown or green lentils.
- Feel free to add other vegetables like carrots or celery.
- Leftovers can be stored in the refrigerator for up to 3 days.
- The soup can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 11 g
- Cholesterol: 0 mg