Lebanese Crushed Lentil Soup
Learn how to make this authentic healthy Lebanese Crushed Lentil Soup in 30 minutes! Made with simple pantry ingredients, it's vegan, hearty and so filling!
Servings: 6 servings
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 ½ teaspoon 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
- Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the onions, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until softened, 5 to 8 minutes.
- Add the carrots, lentils, rice, and cumin. Season again with the remaining salt and pepper. Cook, stirring frequently, until the cumin is fragrant, 2 to 3 minutes.
- Add 8 cups of water and bring the soup to a boil. Reduce the heat to low and cook, covered, but stirring once or twice throughout, until the rice and lentils are fluffy and fully cooked, 25 to 30 minutes.
- Using an immersion blender, pulse the soup a few times to achieve a coarse yet creamy consistency. The soup will continue to thicken as it sits. Stir in the lemon juice and chopped fresh parsley to serve.
Video
Notes
Storage: Store any leftovers in an airtight container. The soup will last about 5 days in the fridge.
Sourcing: You can find red lentils at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.
Nutrition
Calories: 259kcal | Carbohydrates: 45g | Protein: 13g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 36mg | Potassium: 576mg | Fiber: 15g | Sugar: 3g | Vitamin A: 3427IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 4mg
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