Lebanese Crushed Lentil Soup Recipe

Introduction

Lebanese Crushed Lentil Soup is a comforting and hearty dish packed with earthy flavors and wholesome ingredients. This easy-to-make soup blends red lentils, rice, and warm spices for a satisfying meal perfect for any season.

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 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 richer flavor, sauté the onions until golden brown instead of just translucent.
• You can add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
• Use vegetable broth instead of water for a deeper soup flavor.
• Garnish with a dollop of yogurt for a creamy contrast.

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 little water if the soup has thickened too much. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils in this soup?

Red lentils work best as they cook quickly and break down to create a creamy texture. Other lentils can be used but may require longer cooking times and could alter the consistency.

Is it possible to make this soup vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free as long as you use gluten-free rice and ensure no cross-contamination in your ingredients.

Lebanese Crushed Lentil Soup Recipe

Print Recipe

★★★★★

4.4 from 113 reviews

This classic Lebanese Crushed Lentil Soup is a comforting and hearty dish featuring red lentils, rice, and aromatic spices simmered to perfection and finished with a fresh splash of lemon and parsley. It offers a creamy yet textured consistency, making it a nutritious and satisfying meal perfect for any time of the year.

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

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

• Adjust the amount of water to achieve your desired soup thickness.
• The soup can be garnished with additional toppings like crispy onions or a drizzle of olive oil for extra flavor.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop, adding a splash of water if needed.
• This soup freezes well; thaw overnight in the refrigerator before reheating.

Keywords: Lebanese soup, red lentil soup, crushed lentil soup, healthy lentil soup, vegetarian soup, Middle Eastern soup, cumin lentils