Lebanese Crushed Lentil Soup

This Lebanese Crushed Lentil Soup is a hearty, flavorful, and nutritious dish that’s perfect for any occasion. Made with red lentils, rice, and aromatic spices like cumin, this soup offers a comforting and creamy texture with a tangy lemon finish. Packed with protein, fiber, and healthy ingredients, it’s not only a vegan-friendly meal but also a great option for those seeking healthy Mediterranean recipes. The simple ingredients and easy-to-follow instructions make this soup an ideal choice for quick and wholesome meals. Serve it with warm pita bread or fresh parsley for an extra burst of flavor. Perfect for meal prep or cozy dinners, this Lebanese lentil soup will quickly become a family favorite.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 ½ teaspoons 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
• Juice of 1 lemon
• Chopped fresh parsley for garnish

Instructions:

1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Cook, stirring occasionally, until the onion softens, about 5 to 8 minutes.
2. Add the chopped carrots, red lentils, rice, and cumin to the pot. Season with the remaining salt and pepper. Cook, stirring frequently, for 2 to 3 minutes until the cumin becomes fragrant.
3. Pour in 8 cups of water and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and cook for 25 to 30 minutes, stirring occasionally, until the lentils and rice are soft and fully cooked.
4. Use an immersion blender to pulse the soup a few times, creating a coarse yet creamy texture. The soup will continue to thicken as it sits.
5. Stir in the fresh lemon juice and chopped parsley just before serving.

Why You’ll Love This Recipe

This Lebanese Crushed Lentil Soup is a warm, hearty, and nutritious dish that’s perfect for any time of the year. The combination of red lentils, rice, and vegetables creates a filling meal, while the cumin adds a depth of flavor that enhances the entire dish. With its creamy texture and tangy lemon finish, it’s a satisfying and comforting soup that’s also incredibly easy to make. Plus, it’s naturally vegetarian and packed with protein, making it a great choice for a healthy, light meal.

Tips

• Texture: If you prefer a smoother soup, you can blend it for a longer time, but leave a little texture for a traditional crushed lentil feel.
• Storing Leftovers: This soup keeps well in the fridge for up to 4 days and can be easily reheated. It also freezes beautifully for up to 3 months.
• Adjusting Spice Levels: Add a pinch of cayenne pepper or a dash of chili flakes to give the soup some heat if you like a spicier flavor.

Variations and Substitutions

• Rice: You can substitute short-grain rice with other types of rice like jasmine or basmati. However, short-grain rice gives the soup a nice creamy consistency.
• Herbs: For additional flavor, try adding a sprinkle of ground coriander or fresh mint in place of parsley.
• Vegan Option: This soup is naturally vegan, but if you prefer, you can add a dollop of coconut yogurt or serve it with pita bread for extra texture.

FAQs

• Can I use yellow or green lentils instead of red lentils? Yes, you can use yellow or green lentils, but red lentils cook faster and break down more easily, giving the soup its signature texture.
• Can I make this soup in a slow cooker? Yes, you can! Simply sauté the onions, carrots, and spices in a pan, then transfer them to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours until everything is tender.

Serving

This soup is perfect on its own or paired with a side of warm pita bread or a fresh salad. It makes a filling lunch or a light dinner option. Garnish with a sprinkle of fresh parsley and a squeeze of extra lemon juice for added brightness.

Suggestions

• Add Protein: For a heartier meal, consider adding cooked chicken, chickpeas, or even a dollop of yogurt on top for extra protein and creaminess.
• Serve with Bread: Pair the soup with a side of warm, crusty bread to soak up all the delicious broth.

Lebanese Crushed Lentil Soup

Recipe by 50Krecipes

0.0 from 0 votes

Servings

Adjust servings

+

–

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Ingredients

• 2 tablespoons olive oil

• 1 large onion, chopped

• 1 ½ teaspoons 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

• Juice of 1 lemon

• Chopped fresh parsley for garnish

Directions

• Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Cook, stirring occasionally, until the onion softens, about 5 to 8 minutes.
• Add the chopped carrots, red lentils, rice, and cumin to the pot. Season with the remaining salt and pepper. Cook, stirring frequently, for 2 to 3 minutes until the cumin becomes fragrant.
• Pour in 8 cups of water and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and cook for 25 to 30 minutes, stirring occasionally, until the lentils and rice are soft and fully cooked.
• Use an immersion blender to pulse the soup a few times, creating a coarse yet creamy texture. The soup will continue to thicken as it sits.
• Stir in the fresh lemon juice and chopped parsley just before serving.