Description
A comforting Lebanese crushed lentil soup made with red lentils, rice, and warm spices, finished with fresh lemon for brightness. Creamy, hearty, and naturally vegan, it’s perfect for a nourishing meal.
Ingredients
1 cup red lentils, rinsed and drained
1/4 cup short grain rice
1 tablespoon olive oil
1 large onion, finely chopped
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 teaspoon salt
6 cups vegetable broth
1 lemon, juiced
2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat and sauté the chopped onion for about 5 minutes until soft and lightly golden.
- Stir in cumin, turmeric, salt, and black pepper and cook for about 30 seconds until fragrant.
- Add the rinsed red lentils and short grain rice, mixing well to coat with the spices and onion.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for about 25 minutes, stirring occasionally until lentils and rice are very soft.
- Lightly blend the soup using an immersion blender or mash to achieve a creamy but slightly textured consistency.
- Stir in fresh lemon juice, adjust seasoning if needed, and serve warm topped with chopped parsley.
Notes
Add garlic with the onion for extra depth of flavor.
For a thinner soup, add more broth or water near the end of cooking.
Drizzle extra olive oil on top before serving for richness.
Add red pepper flakes for a mild heat.
Stir in spinach or kale during the last few minutes for added greens.
Store in the refrigerator for up to 4 days; add liquid when reheating as it thickens.
Freeze for up to 3 months and reheat with added broth or water.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 bowl
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
