Description
A bright, comforting Lebanese lemon lentil soup packed with fiber, plant-based protein, and warming spices for a nourishing meal.
Ingredients
Scale
- 1 cup red lentils, rinsed
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 5 cups vegetable broth or water
- Juice of 2 lemons
- Fresh parsley or cilantro for garnish
Instructions
- 1. Heat olive oil in a pot over medium heat.
- 2. Add onion and carrot and sauté until softened.
- 3. Stir in garlic, cumin, turmeric, salt, and black pepper and cook until fragrant.
- 4. Add lentils and vegetable broth and bring to a boil.
- 5. Reduce heat and simmer for 20–25 minutes until lentils are soft.
- 6. Use an immersion blender to partially blend for a creamy texture if desired.
- 7. Stir in lemon juice and adjust seasoning to taste.
- 8. Serve warm garnished with fresh parsley or cilantro.
Notes
- Red lentils cook quickly and break down naturally for a creamy soup.
- This soup pairs well with whole-grain pita or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg
Keywords: lemon lentil soup, Lebanese lentil soup, high fiber soup