Lebanese Lemon Lentil Soup
This one-pot, Lebanese soup with red lentils is ready in 30 minutes!
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 1 large carrot (or 8 baby carrots), finely diced
- 2 cloves garlic, minced
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- Pinch of cayenne pepper
- 1 cup red lentils
- 3½ cups vegetable stock
- ¾ teaspoon kosher salt
- Zest and juice of 1 lemon
- For garnish: chopped cilantro and olive oil
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and carrot. Sauté until the carrot is soft and the onion is translucent, about 4–5 minutes.
- Meanwhile, rinse the lentils in a colander under cool running water.
- Add the two cloves of minced garlic, ½ teaspoon cumin, ¼ teaspoon turmeric, and pinch of cayenne pepper to the pot. Cook, stirring occasionally, for 1 minute.
- Add the 1 cup of red lentils, 3½ cups chicken stock, and ¾ teaspoon salt. Bring to a boil, then reduce to a simmer. Cook for 18–20 minutes, stirring occasionally, or until the lentils are tender.
- Stir in the zest and juice of 1 lemon.
- Divide the soup among 3–4 bowls. Garnish with chopped cilantro and olive oil. Crushed pita chips are nice, too!
Notes
You do not need to soak the lentils before cooking. Just rinse them under cool running water to remove any debris.
While the soup is cooking, chop up some raw veggies and get out some hummus. Warm some pita bread in the oven (wrap it in foil and heat for 5 minutes at 350°F). Serve the veggies, hummus, and pita with the soup!
Store any leftover soup in the refrigerator for up to one week. You can also freeze the soup for up to two months. I like to ladle it into quart-sized freezer bags, seal it tightly, and freeze them flat for easy storage.
Nutrition
Calories: 275kcalCarbohydrates: 34gProtein: 16gFat: 9gSaturated Fat: 1gSodium: 513mgPotassium: 696mgFiber: 15gSugar: 3gVitamin A: 2565IUVitamin C: 5mgCalcium: 48mgIron: 4mg
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