Lebanese Crushed Lentil Soup

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This classic Lebanese Crushed Lentil Soup is one of my all-time favorite soup recipes that I love to make all year long. It's made with red lentils, short-grain rice, onions, carrots, and cumin and topped with the tangy taste of freshly squeezed lemon juice - comforting, delicious and healthy!

  • Author: Yumna Jawad
  • Posted:

Lebanese Crushed Lentil Soup

I think I’m starting a reputation as the soup lady! I totally didn’t mean for it happen, but for some reason the soup recipes I make have been some of the most popular recipes on my blog. If you still haven’t tried my vegetarian lemon rice soup, this is my PSA that you need to start with that recipe, or make this Lebanese crushed lentil soup first and then head on over to that one…like asap people! The soups both have similar vibes:

  • Vegan
  • Easy to make
  • Low in calories
  • Use staple ingredients
  • And completely utterly cozy and comforting!

1 Tbsp olive oil 1 onion, chopped 1 1/2 cups red or yellow lentils 1/2 cup short grain rice 1 1/2 tsp ground cumin Salt and pepper to taste 1 large carrot, chopped 8 cups vegetable stock (or water is fine too) Chopped green onions, for garnish Chopped parsley, for garnish Juice of one lemon

This Lebanese crushed lentil soup is my go-to soup when it’s cold outside, I want something filling, something diet-friendly and something that my kids will eat without complaining. In fact, they do a little soup dance when I make this. And if you’ve eaten at Lebanese restaurants, you’ll see this as a staple soup on all menus. Some make it without carrots, others leave out the rice. I say throw in the carrots and the rice and go crazy with the lemon juice in the end!

1 Tbsp olive oil 1 onion, chopped 1 1/2 cups red or yellow lentils 1/2 cup short grain rice 1 1/2 tsp ground cumin Salt and pepper to taste 1 large carrot, chopped 8 cups vegetable stock (or water is fine too) Chopped green onions, for garnish Chopped parsley, for garnish Juice of one lemon

I always make a big pot of this Lebanese crushed lentil soup and it’s on rotation at least once a month. So I make sure I have red lentils in my pantry all the time, and the rest of the ingredients are pretty standard. This soup is rich, comforting, delicious and is super healthy with clean, wholesome ingredients! Gahhhh…just make it already and let me know what you think!!

1 Tbsp olive oil 1 onion, chopped 1 1/2 cups red or yellow lentils 1/2 cup short grain rice 1 1/2 tsp ground cumin Salt and pepper to taste 1 large carrot, chopped 8 cups vegetable stock (or water is fine too) Chopped green onions, for garnish Chopped parsley, for garnish Juice of one lemon

5 from 1 vote
This classic Lebanese Crushed Lentil Soup is one of my all-time favorite soup recipes that I love to make all year long. It's made with red lentils, short-grain rice, onions, carrots, and cumin and topped with the tangy taste of freshly squeezed lemon juice - comforting, delicious and healthy!
Lebanese Crushed Lentil Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
This classic Lebanese Crushed Lentil Soup is one of my all-time favorite soup recipes that I love to make all year long. It's made with red lentils, short-grain rice, onions, carrots, and cumin and topped with the tangy taste of freshly squeezed lemon juice - comforting, delicious and healthy!
Course: Soup
Cuisine: Mediterranean
Keyword: Lebanese Inspired, Soups
Servings: 6 servings
Calories: 287 kcal
Ingredients
  • 1 Tbsp olive oil
  • 1 onion chopped
  • 1 1/2 cups red lentils yellow is fine
  • 1/2 cup short grain white rice brown rice is fine
  • 1 1/2 tsp ground cumin
  • Salt and pepper to taste
  • 1 large carrot chopped
  • 8 cups vegetable broth water is fine
  • Chopped green onions for garnish
  • Chopped parsley for garnish
  • Juice of one lemon
Instructions
  1. In a large pot, heat the olive oil and sautee the onions until then soften, about 5 minutes.
  2. Stir in the lentils, rice, cumin, salt and pepper, and cook for a few minutes.
  3. Add the carrots and the vegetable stock, turn the heat to low and cook for 30 minutes until the rice and lentils are fluffy and fully cooked. Make sure to stir several times while cooking to prevent any lentils from sticking to the bottom of the pot.
  4. Using an immersion blender, pulse a few times to get the desired consistency.
  5. Add the green onions, parsley, lemon juice and cook for 5 more minutes.
  6. Serve immediately and enjoy!
Nutrition Facts
Lebanese Crushed Lentil Soup
Amount Per Serving (1 g)
Calories 287 Calories from Fat 29
% Daily Value*
Total Fat 3.2g 5%
Saturated Fat 0.5g 3%
Sodium 755.9mg 31%
Total Carbohydrates 52.6g 18%
Dietary Fiber 6.3g 25%
Sugars 5.8g
Protein 13.5g 27%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  • Reply
    Nahieli
    May 11, 2018 at 1:56 pm

    Delicious soup! Thanks for sharing!!

  • Reply
    Maya Mortada
    February 11, 2018 at 7:51 am

    Thank you for sharing some traditional recipes, Hannah has been asking for me to make this. By the way, what brand of immersion blender do you use? Reviews have been mixed…

    • Reply
      Yumna Jawad
      February 11, 2018 at 4:25 pm

      Yay! I love this recipe so much! I use the Cuisinart Smart Stick Hand Blender & Chopper – I’ve had it for over 10 years and it’s comes with three components for only $40. Best thing ever!

  • Reply
    Emily
    February 11, 2018 at 7:49 am

    Yes definitely comforting, delicious & healthy.

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