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Lebanese Lentil Soup

Lebanese Lentil Soup Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 cup red lentils
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 5 cups water or vegetable broth
  • 1 lemon, juiced, plus extra wedges for serving

Method
 

  1. Warm the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until translucent, then stir in the garlic for 1 minute.
  2. Sprinkle in the cumin and stir for 30 seconds, then add the lentils and stir to coat.
  3. Pour in the water or broth, add salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until the lentils are completely soft.
  4. Puree the soup with an immersion blender until smooth, or leave it partly chunky. Stir in the lemon juice, then taste and adjust the seasoning.
  5. Ladle into bowls, drizzle with a little olive oil, and serve with lemon wedges.

Notes

Red lentils do not need soaking. This soup is naturally vegan and gluten-free. Leftovers thicken in the fridge, so add a splash of water when reheating.