Lebanese Crushed Lentil Soup Recipe

Introduction

Lebanese Crushed Lentil Soup is a comforting, hearty dish that’s both nutritious and full of flavor. Combining tender lentils, rice, and aromatic spices, this soup is perfect for any day when you need a wholesome meal that warms the soul.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 ½ teaspoons salt, divided
• ½ teaspoon black pepper, divided
• 2 carrots, chopped
• 1 ½ cups red lentils, rinsed
• ½ cup short grain white rice, rinsed
• 2 teaspoons cumin
• 8 cups water
• 1 lemon, juiced
• Chopped fresh parsley, for garnish

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook slowly, stirring occasionally, until the onions are softened and translucent, about 5 to 8 minutes.
2. Step 2: Stir in the chopped carrots, rinsed red lentils, rinsed short grain white rice, and 2 teaspoons cumin. Season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 2 to 3 minutes, stirring frequently until the cumin becomes fragrant.
3. Step 3: Pour in 8 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer gently. Stir the soup once or twice during cooking to prevent sticking. Cook until the lentils and rice are fully tender and fluffy, about 25 to 30 minutes.
4. Step 4: Use an immersion blender to pulse the soup a few times, creating a coarse yet creamy texture. The soup should retain some texture but become thick and smooth. It will continue to thicken as it stands.
5. Step 5: Stir in the freshly squeezed lemon juice and sprinkle chopped fresh parsley on top. Serve hot and enjoy this flavorful, nutritious Lebanese lentil soup.

Tips & Variations

• For a thinner soup, add more water or broth during cooking to reach your desired consistency.
• Try adding a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
• Use brown lentils instead of red for a different texture; cooking time may be longer.
• Garnish with a dollop of plain yogurt or a drizzle of olive oil for extra richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses plant-based ingredients only.

Do I need an immersion blender to crush the soup?

An immersion blender works best for this recipe to create the ideal texture, but you can also pulse the soup in a regular blender in batches. Just be careful with hot liquids and blend until you reach a coarse, creamy consistency.

Lebanese Crushed Lentil Soup Recipe

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★★★★★

5 from 139 reviews

This hearty Lebanese Crushed Lentil Soup is a comforting and nutritious dish made with red lentils, rice, and aromatic spices. Simmered to tender perfection and lightly blended for a creamy, textured finish, it’s flavored with fresh lemon juice and parsley for a bright, refreshing touch. Perfect for a wholesome meal any day of the week.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Lebanese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 ½ teaspoons salt, divided
• ½ teaspoon black pepper, divided
• 2 carrots, chopped
• 1 ½ cups red lentils, rinsed
• ½ cup short grain white rice, rinsed
• 2 teaspoons cumin
• 8 cups water
• 1 lemon, juiced
• Chopped fresh parsley, for garnish

Instructions

1. Heat the oil and sauté onions: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook slowly, stirring occasionally, until the onions are softened and translucent, about 5 to 8 minutes.
2. Add vegetables, lentils, rice, and cumin: Stir in the chopped carrots, rinsed red lentils, rinsed short grain white rice, and 2 teaspoons cumin. Season again with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 2 to 3 minutes, stirring frequently, until the cumin becomes fragrant.
3. Simmer the soup: Pour in 8 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer gently. Stir the soup once or twice during cooking to prevent sticking. Cook until the lentils and rice are fully tender and fluffy, about 25 to 30 minutes.
4. Blend the soup: Use an immersion blender to pulse the soup a few times, creating a coarse yet creamy texture. The soup should retain some texture but become thick and smooth. It will continue to thicken as it stands.
5. Finish and serve: Stir in the freshly squeezed lemon juice and sprinkle chopped fresh parsley on top. Serve hot and enjoy this flavorful, nutritious Lebanese lentil soup.

Notes

• Red lentils cook quickly and tend to break down, contributing to the soup’s creamy texture.
• Using an immersion blender allows you to control the soup’s texture; blend more for creamier consistency or less for chunkier soup.
• If you prefer a thinner soup, add a bit more water during cooking or before serving.
• Fresh lemon juice brightens the flavor but add it last to preserve its fresh taste.
• For added richness, drizzle a bit of olive oil on top before serving.

Keywords: Lebanese lentil soup, crushed lentil soup, red lentil soup, vegan Middle Eastern soup, healthy lentil recipe, easy lentil soup