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
- 1 tablespoon olive oil
- 1 onion chopped
- 1 ½ cups red lentils
- ½ cup short grain rice rinsed
- 2 carrots large, roughly chopped
- 2 teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 cups water
- 1 lemon juiced
- Chopped green onions for garnish
- Chopped parsley for garnish
In a large pot over medium heat, heat the olive oil and saute the onions until they soften, about 5 minutes.
Stir in the lentils, rice, carrots, cumin, salt and pepper, and cook stirring frequently until they are well mixed and the spices are fragrant, about 2-3 minutes.
Add the water, bring mixture to a boil, then turn the heat to low and cook covered until the rice and lentils are fluffy and fully cooked, stirring occasionally, about 20-30 minutes.
Using an immersion blender, pulse a few times to get the desired consistency. Stir in the lemon juice. Garnish with green onions and parsley, if desired, and serve warm.
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.
Substitutes: For best results, follow the recipe as is. However, here are a couple common substitutions you can consider:
- If you can't find red lentils, you can use yellow lentils in this recipe. You can also skip the carrots.
- To add more flavor, you can use vegetable broth instead of water. Although I love the simplicity of the soup with just water
- You can skip the carrots if you'd like since they're not essential to the traditional recipe
Calories: 165kcal | Carbohydrates: 27g | Protein: 7g | Fat: 2g | Sodium: 11mg | Potassium: 222mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1715IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1.9mg