Lebanese Crushed Lentil Soup Recipe

Introduction

Lebanese Crushed Lentil Soup is a comforting and hearty dish that combines red lentils, rice, and warm spices for a satisfying meal. It’s simple to prepare, nutritious, and perfect for any day you need a bowl of wholesome goodness.

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
• 1 lemon, juiced
• Chopped fresh parsley, for garnish

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook slowly, stirring occasionally, until the onions are softened and translucent, about 5 to 8 minutes.
2. Step 2: Stir in the chopped carrots, rinsed red lentils, rinsed rice, and 2 teaspoons cumin. Season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 2 to 3 minutes, stirring frequently, until the cumin is fragrant.
3. Step 3: Pour in 8 cups of water and bring the mixture to a boil. Reduce heat to low, cover, and simmer gently. Stir once or twice to prevent sticking, cooking until the lentils and rice are tender and fluffy, about 25 to 30 minutes.
4. Step 4: Use an immersion blender to pulse the soup a few times, creating a coarse yet creamy texture. It should be thick and smooth but still retain some texture.
5. Step 5: Stir in the freshly squeezed lemon juice. Garnish with chopped fresh parsley and serve hot for a delicious, nutritious meal.

Tips & Variations

• For a richer flavor, try adding a small cinnamon stick or a bay leaf during simmering and remove before blending.
• Use vegetable broth instead of water for a more savory taste.
• If you prefer a smoother soup, blend longer until completely creamy.
• Serve with warm pita bread or a dollop of plain yogurt for extra comfort.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water if the soup has thickened too much. This soup also freezes well—thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown lentils instead of red lentils?

Brown lentils take longer to cook and hold their shape more, which may change the texture and cooking time of the soup. Red lentils are preferred for their softness and quick cooking.

Is this soup spicy?

This soup is mild and flavorful with warm cumin and lemon but not spicy. You can add a pinch of cayenne pepper or chili flakes if you like some heat.