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–+ servings

Lebanese Lemon Lentil Soup

A hearty and comforting lentil soup with a zesty lemon kick, perfect for chilly evenings and family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Lebanese, Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup brown lentils Can substitute with green lentils.
  • 1 medium onion, diced Using yellow onions is recommended.
  • 3 cloves garlic, minced Add more for extra flavor.
  • 2 medium carrots, diced Adds sweetness and color.
  • 2 stalks celery, diced Buy when on sale for best price.
  • 4 cups vegetable broth Use store-bought for convenience.
  • 1 teaspoon cumin Can substitute with ground coriander.
  • 1 teaspoon salt Sea salt is recommended.
  • 1 medium lemon, juice Ensure the lemon is juicy.
  • Fresh parsley for garnish Adds a touch of freshness.

Method
 

Preparation
  1. Heat a tablespoon of olive oil in a large pot over medium heat.
  2. Sauté the onion and carrots until they are soft and fragrant.
  3. Add the lentils, garlic, cumin, and salt and cook for another minute.
Cooking
  1. Pour in the vegetable broth and bring to a boil.
  2. Reduce heat and let it simmer for about 25 minutes until the lentils are tender.
Blending
  1. Blend the soup using an immersion blender until smooth.
  2. Carefully blend in batches if using a regular blender; let cool slightly first.
Finishing Touches
  1. Stir in the lemon juice before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 3gSaturated Fat: 0.5gSodium: 600mgFiber: 12gSugar: 3g

Notes

If the soup is too thick, add more broth. Leftovers taste even better the next day.
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