Description
This Lebanese Lemon Lentil Soup is a flavorful and comforting dish that is perfect for a cozy meal. Packed with nutritious ingredients and zesty lemon flavor, this vegan and gluten-free soup is sure to become a favorite in your household.
Ingredients
Scale
For the soup:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 ½ cups red lentils, rinsed and drained
- 8 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- juice of 2 lemons
- ¼ cup chopped fresh parsley
- lemon wedges for serving
Instructions
- Heat the olive oil: In a large pot over medium heat, add the olive oil.
- Sauté vegetables: Add the onion, garlic, carrots, and celery. Sauté for 5 to 6 minutes until softened.
- Add spices: Stir in the cumin, coriander, turmeric, paprika, salt, and black pepper. Cook for 1 minute.
- Cook lentils: Add the red lentils and vegetable broth. Bring to a boil, then simmer for 20 to 25 minutes until lentils are tender.
- Finish the soup: Stir in lemon juice and parsley. Adjust seasoning if needed. Serve hot with lemon wedges.
Notes
- For a creamier texture, blend part of the soup with an immersion blender before adding the lemon juice.
- This soup pairs well with warm pita bread or a crisp salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4 g
- Sodium: 660 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.1 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
