Easy Lebanese Lentil Soup for Busy Weeknights
This easy Lebanese lentil soup recipe features red lentils simmered with aromatic spices, garlic, and lemon, creating a comforting and healthy dish that's perfect for busy weeknights. It’s a quick, simple Middle Eastern soup packed with flavor and nutrients, great for beginner cooks wanting to explore new cuisines with minimal effort.
Servings 6
Ingredients
- 1 cup 200 g red lentils, rinsed
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 6 cups 1.4 L vegetable broth or water
- Juice of 1 lemon about 2 tablespoons / 30 ml
- 2 tablespoons 30 ml olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley or cilantro for garnish optional
Instructions
- Rinse the red lentils under cold water until water runs clear, then drain and set aside.
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until softened and translucent.
- Add the minced garlic, ground cumin, turmeric, and cinnamon to the pot. Cook for 1-2 minutes, stirring frequently, until fragrant.
- Pour in the rinsed lentils and vegetable broth. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 25 minutes, or until lentils are soft and soup is slightly thickened.
- Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer batches to a blender and blend until smooth, then return to the pot.
- Stir in lemon juice. Season with salt and black pepper to taste.
- Heat through for 2-3 minutes and serve hot, garnished with chopped parsley or cilantro if desired.