Lebanese Lentil Soup
Make my Lebanese lentil soup recipe in just 30 minutes! Enjoy these creamy red lentils and vegetables in a spiced, lemony vegetable broth.
- Prep time
- 10 min
- Cook time
- 28 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 1/2 cups dry red lentils
- 1/2 cup short grain white rice
- 1 large carrot (peeled and diced)
- 1 1/2 tsp Lebanese 7 spice
- 1/2 tsp turmeric
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 8 cups water (or vegetable broth)
- 1 lemon (juice)
- 2 green onions (chopped fine)
- 1/4 cup parsley (chopped)
Instructions
- 1
In a Dutch oven or large pot, heat the olive oil over medium heat and cook onions, about 5 minutes. Add the minced garlic and cook another minute.
- 2
Stir in the lentils, rice, carrot, Lebanese Seven Spice blend, turmeric, salt and pepper, and cook until the spices are fragrant, about 2-3 minutes.
- 3
Add 8 cups of water, and bring to a boil. Turn heat to low and cook covered until the rice and lentils are fully cooked, about 20 minutes.
- 4
Stir in the lemon juice. Serve whole or using an immersion blender, pulse a few times for desired consistency. Garnish with green onions, parsley, lemon slice and serve warm with pita or bread of choice.