Easy Lebanese Red Lentil Soup
This vegetarian and vegan soup is tops on the healthy-delicious list for including grains, legumes, herbs and olive oil. The recipe originates with The Washington Post. Serve the soup as a main course with a salad and some bread. It's also great as a starter or a sustaining lunch mid-day.
- Prep time
- 5 min
- Cook time
- 28 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 1/2 teaspoon kosher salt, plus more as needed
- 2 tablespoons minced garlic (from about 5 cloves)
- 2 teaspoons paprika
- 1/8 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 1/2 cups diced tomato (fresh or from a 14-15 oz can)
- 1/2 cup coarse bulgur, #3 grade
- 1/2 cup red lentils, sorted, rinsed and drained
- 2 cups chicken or vegetable broth
- 3 cups water
- Juice of 1 lemon
- Several grinds black pepper
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Garlic Mint Salt, or crushed dried mint
- Pinch cayenne pepper
- 1 clove garlic, minced
Instructions
- 1
In a large pot over medium heat, heat the oil until it shimmers. Add the onion and salt, cooking until the onion is translucent, about 5 minutes. Add the garlic, paprika, cayenne and tomato paste. Cook for about a minute to release the aroma and flavor. Add the diced tomatoes, increase the heat and bring to a boil for about 3 minutes, stirring occasionally. Stir in the bulgur, lentils, bulgur, broth, water, and bring back to a boil. Cover, reduce the heat to medium low, and cook for about 20 minutes, or until the lentils and bulgur are cooked through but not mushy. Stir in the lemon juice and pepper. Taste and adjust seasonings as needed.
- 2
Heat the oil in a small saute pan over low heat. Add the garlic and cook just until aromatic, about 1 minute. Stir in the mint salt and cayenne. Remove from the heat.
- 3
Serve the soup with a generous drizzle of mint oil on top.