Description
A nutritious and comforting Lebanese soup made with red lentils, vegetables, and zesty lemon.
Ingredients
Scale
- 1 cup red lentils
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper, to taste
- Fresh parsley or cilantro, for garnish
Instructions
- Chop the onions, carrots, and celery into small, even pieces.
- In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Cook for about 5 minutes until the onions are translucent.
- Stir in minced garlic and cumin, and cook for an additional minute until fragrant.
- Pour in the red lentils and vegetable broth. Bring to a boil.
- Once boiling, reduce heat to low and cover. Simmer for about 25 minutes, until lentils are tender.
- For a creamier texture, blend a portion of the soup.
- Remove from heat and stir in lemon juice and zest. Adjust seasoning with salt and pepper.
- Ladle into bowls and garnish with chopped parsley or cilantro. Serve hot.
Notes
This soup is vegan and can be adjusted for thickness by blending more lentils or adding more broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Lebanese soup, lentil soup, healthy soup, vegan recipe, comfort food, quick meal