There is nothing that offers more comfort in the fall than a hearty, hot cup of soup!
My favorite is my mom’s Lebanese Lentil Soup. A delicious blend of lentils, vegetables and spices, that simmer together perfectly to create a beautiful, yellow soup.
This is a highly requested recipe, so I hope you enjoy it! Be sure to tag me in your posts @amandasplate or use #CreateAmandasPlate 🙂
- ¾ cup chopped yellow onion
- ¾ cup finely shredded carrots
- ½ cup finely chopped celery
- 1 garlic clove, finely minced
- 1½ cups orange lentils
- 3 tablespoons rice
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground white pepper (black pepper works well too)
- 2 tablespoons extra virgin olive oil
- 8 cups low sodium vegetable stock (or water; taste and adjust seasoning)
- 3 tablespoons fresh lemon juice
- Rinse lentils and rice in cold water.
- Place lentils and rice in a stock pot with 2 cups of the vegetable stock and bring to a boil. Reduce to a simmer and place the lid on the pot.
- In a skillet, heat extra virgin olive oil and saute onion, celery, carrots and garlic. Add in the cumin, turmeric, white pepper and salt. (Heating the spices draws out more of the flavor!)
- Add the vegetables and spices to the pot of lentils.
- Once vegetable stock has been reduced down, add remaining 6 cups and continue to simmer for 35-40 minutes, or until lentils are tender.
- Squeeze in fresh lemon juice.
- Taste and season if needed.
- Enjoy 🙂