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Lebanese Crushed Lentil Soup Recipe

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4.1 from 15 reviews

Lebanese Crushed Lentil Soup is a comforting, hearty dish featuring red lentils and rice simmered with carrots, onions, and fragrant cumin, then blended to a creamy texture and brightened with fresh lemon juice and parsley. This nutritious soup is easy to make and perfect for a warming meal any day of the week.

Ingredients

Main 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

  1. Heat and soften onions: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions along with 1 teaspoon of salt and ¼ teaspoon of black pepper. Cook, stirring occasionally, until the onions are softened, about 5 to 8 minutes.
  2. Add carrots, lentils, rice, and spices: Stir in the chopped carrots, rinsed red lentils, rinsed rice, and cumin. Add the remaining salt and pepper. Cook while stirring frequently for 2 to 3 minutes until the cumin becomes fragrant.
  3. Cook the soup: Pour in 8 cups of water and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer. Stir once or twice throughout cooking. Continue cooking until the rice and lentils are tender and fluffy, about 25 to 30 minutes.
  4. Blend the soup: Use an immersion blender to pulse the soup several times to reach a coarse yet creamy consistency. Note that the soup will thicken further as it cools.
  5. Finish and serve: Stir in the fresh lemon juice and garnish with chopped fresh parsley before serving to add brightness and color.

Notes

  • If you do not have an immersion blender, you can carefully transfer portions of the soup to a regular blender and blend until creamy.
  • Adjust the water quantity if you prefer a thinner or thicker soup.
  • For extra flavor, garnish with a drizzle of olive oil or a sprinkle of sumac.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently.

Find it online: https://marthatasty.com/lebanese-crushed-lentil-soup-recipe/