Lebanese Lentil Soup, lentil soup, fall soup, vegetarian lentil soup
Lebanese Lentil Soup, lentil soup, fall soup, vegetarian lentil soup

Lebanese Lentil Soup

September 16, 2015

The perfect fall soup! This Lebanese Lentil Soup is packed with flavor, veggies and is vegetarian! It reheats nicely and is the perfect accompaniment to any meal. Make it today 🙂

  • Prep: 20 mins
  • Cook: 45 mins
Lebanese Lentil Soup, lentil soup, fall soup, vegetarian lentil soup

Directions

1Rinse lentils and rice in cold water.

2Place 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.

3In 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!)

4Add the vegetables and spices to the pot of lentils.

5Once vegetable stock has been reduced down, add remaining 6 cups and continue to simmer for 35-40 minutes, or until lentils are tender.

6Squeeze in fresh lemon juice.

7Taste and season if needed.

8Enjoy 🙂

Ingredients

3/4 cup chopped yellow onion

3/4 cup finely shredded carrots

1/2 cup finely chopped celery

1 garlic clove, finely minced

1 cup orange lentils

3 tablespoons rice

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon ground turmeric

1/4 teaspoon ground white pepper (black pepper works well too)

2 tablespoons extra virgin olive oil

8 cups low sodium vegetable stock

3 tablespoons fresh lemon juice

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