Lebanese Crushed Lentil Soup
Learn how to make this authentic healthy Lebanese Crushed Lentil Soup in 30 minutes! Made with simple pantry ingredients, it's vegan, hearty and so filling!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 1 ½ teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- 2 carrots (chopped)
- 1 ½ cups red lentils (rinsed)
- ½ cup short grain white rice (rinsed)
- 2 teaspoons cumin
- 8 cups water
- 1 lemon (juiced)
- Chopped fresh parsley (for garnish)
Instructions
- 1
Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the onions, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until softened, 5 to 8 minutes.
- 2
Add the carrots, lentils, rice, and cumin. Season again with the remaining salt and pepper. Cook, stirring frequently, until the cumin is fragrant, 2 to 3 minutes.
- 3
Add 8 cups of water and bring the soup to a boil. Reduce the heat to low and cook, covered, but stirring once or twice throughout, until the rice and lentils are fluffy and fully cooked, 25 to 30 minutes.
- 4
Using an immersion blender, pulse the soup a few times to achieve a coarse yet creamy consistency. The soup will continue to thicken as it sits. Stir in the lemon juice and chopped fresh parsley to serve.