Lebanese Lentil Soup
This golden-hued, nutrient-dense Lebanese lentil soup featuring red lentils, warming baharat spice, and fresh vegetables requires just one pot and 35 minutes for a hearty, protein-packed meal. The lemon at the end hits different, cutting through the earthy lentils like a champ. Cheap to make, stupidly satisfying to eat—this one’s gonna be on heavy rotation.
Servings: 3 Quarts
Calories: 497kcal
Cost: $6
Equipment
- Immersion blender optional
Ingredients
- 4 teaspoons olive oil
- 1 cup onion diced
- ½ teaspoon turmeric
- 2 teaspoons baharat Lebanese 7-spice
- ¼ teaspoon ground black pepper
- 2 teaspoons garlic minced
- 1 cup celery small dice
- 1 cup carrot small dice
- 1 ½ cups split red lentils
- ⅓ cup white rice
- 10 cups unsalted vegetable stock or water
- 3 tablespoons lemon juice
- 1 ½ teaspoon salt or to taste
Optional Garnishes:
- Fresh parsley chopped
- Harissa
- Peppercorns crushed
Instructions
- Heat the olive oil in a large pot over medium heat. After 90 seconds, when the oil is hot, add the onion and cook over medium heat for 5 minutes, stirring occasionally, until softened and translucent.
- Add the turmeric, baharat, black pepper, garlic, celery and carrot, and cook over medium heat for 2-3 more minutes, stirring constantly to prevent burning.
- Add the lentils, rice, and vegetable stock (or boring ol’ water). Stir thoroughly to distribute the ingredients evenly. Increase the heat to medium-high and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 35 minutes, opening the pot occasionally to stir to prevent sticking.
- After 35 minutes, check that the lentils and rice are fully cooked and tender. Remove the pot from the heat. Stir in the lemon juice and salt, adjusting the seasoning if necessary. Optionally, blend the soup briefly with an immersion blender for a just-slightly-puréed texture.
- Ladle the soup into bowl. If desired, garnish each serving with chopped parsley, harissa, and crushed peppercorns.
Notes
🥣 Blenda The Good Witch:
If you want it silky, go full immersion blend. Prefer it rustic? Pulse it quickly or skip the blender altogether.
🔥 Thick Tok:
This soup thickens big time as it chills—especially after freezing. When reheating, just splash in water or broth until it's back to your ideal consistency.
Nutrition
Calories: 497kcal | Carbohydrates: 83g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1269mg | Potassium: 1219mg | Fiber: 31g | Sugar: 7g | Vitamin A: 7317IU | Vitamin C: 18mg | Calcium: 126mg | Iron: 7mg