Lebanese Lentil Soup
A warm and comforting Lebanese Lentil Soup that is easy to make, delicious, nutritious, and vegan-friendly.
Equipment
- Large Pot
- Immersion Blender
Ingredients
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- ¾ cup Carrots, shredded or finely diced
- 1 small Potato, chopped small or ¼ cup white rice
- 2 cloves Garlic, minced
- 1.5 cups Red lentils, rinsed and drained
- 1 teaspoon Ground cumin
- to taste Salt and pepper
- 1 cube Vegetable stock
- 6 cups Water
Instructions
- Step 1: Heat the olive oil in a large pot over medium heat. Add the finely diced onion and sauté for about 5-7 minutes until translucent.
- Step 2: Add the shredded carrots and chopped potato to the pot. Stir and cook for another 5 minutes.
- Step 3: Stir in the minced garlic, ground cumin, salt, and pepper. Cook for about 1 minute until fragrant.
- Step 4: Add the red lentils, water, and vegetable stock cube. Stir to combine.
- Step 5: Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until lentils and vegetables are tender.
- Step 6: Blend the soup with an immersion blender for a smoother texture, if desired.
- Step 7: Taste and adjust seasoning if necessary.
- Step 8: Serve warm, optionally drizzling with olive oil or serving with crusty bread.
Notes
Rinse lentils well before use. Add extra vegetables for nutrition. For creaminess, add coconut milk. Soup tastes better the next day.