Lebanese Crushed Lentil Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
259 kcal
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Course
Soup
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Cuisine
Mediterranean, Lebanese
Lebanese Crushed Lentil Soup
Description
This soup starts with sautéing onions in olive oil with salt and pepper until softened, building a flavorful base. Carrots, rinsed red lentils, rinsed short grain rice, and cumin are then added and cooked briefly to release aromas. Water is added and the soup is simmered covered until the lentils and rice are tender and fluffy. An immersion blender briefly pulses the soup to slightly crush the ingredients, creating a creamy but textured consistency.
The addition of lemon juice and fresh parsley before serving adds a bright acidity and fresh herbal note that balances the earthiness of the lentils and cumin. The soup thickens as it cools and has a smooth yet rustic mouthfeel.
This hearty soup can be served as a nutritious starter or main dish and pairs well with warm bread or fresh salad. It stores well and develops flavors over time.
Leftovers keep well refrigerated for about five days and lentils are commonly available in many supermarkets or Middle Eastern stores.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped, large
- 1 ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- 2 carrot chopped
- 1 ½ cups red lentils rinsed
- ½ cup short grain white rice rinsed
- 2 teaspoons cumin
- 8 cups water
- 1 lemon juiced
- parsley for garnish, chopped, fresh
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.
Notes
- Store leftovers in an airtight container; the soup keeps about 5 days refrigerated.
- Red lentils for this recipe are widely available at Middle Eastern markets, natural-food stores, or supermarkets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 36mg | 2% |
| Potassium | 576mg | 12% |
| Fiber | 15g | 60% |
| Sugar | 3g | 6% |
| Vitamin A | 3427IU | 69% |
| Vitamin C | 14mg | 16% |
| Calcium | 61mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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