Simple Lebanese Red Lentil Soup
This simple Lebanese red lentil soup with lemon is a hearty dish. Nutritious, warm and so easy to make with pantry staples.
Servings: 4
Ingredients
- 2 cups red lentils
- 4 cups water more if the soup dries up a little
- 1 cup chopped onions
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon ground cumin
- Juice of 1 lemon
- 2 tablespoons olive oil
Instructions
- Wash the red lentils and drain them really well. Then add them to a large pot. Pour the water over them and bring them to a boil on high heat. Reduce the heat to medium-low after the first boil. Add in the chopped onions, bay leaves, salt and cumin. Stir.
- When the lentils start turning yellow/orange and are tender, turn the heat off. Set the pot aside for a few minutes just so that it slightly cools down. Add in the lemon juice and olive oil. Use an immersion blender to blend the soup.
- Serve with pita chips and enjoy!
Video
Notes
- Serve hot with a lemon wedge on the side.
- Sprinkle with some crushed toasted pita bread pieces (optional).
- Store this Arabic lentil soup in an airtight container in the fridge for up to 5 days. This creamy lentil soup is the perfect soup to freeze. Store in a freezer-safe container for up to 6 months.
Nutrition
Serving: 1cup | Calories: 281kcal | Carbohydrates: 40g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 403mg | Fiber: 3g | Sugar: 4g