Lebanese Lentil Soup
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 🙂
I keep this soup recipe vegetarian, but you can use chicken stock. Just be sure to taste and season, as the chicken stock salt content will vary.
- 1 cup chopped yellow onion
- 3/4 cup finely shredded carrots
- 1/2 cup finely chopped celery
- 1-2 large garlic cloves, finely minced
- 1 1/2 cups red lentils (they look orange :D)
- 3 tablespoons short grain rice
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground turmeric
- 1/2 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 + more for serving
- Rinse lentils and rice under cold water until water runs clear.
- 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 absorbed, add the 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 🙂
Some prefer the texture to be smooth and will blend the soup. Others like to enjoy as is. Both are delicious! If you decide to blend, simply use your immersion blender or food processor.
Make this recipe? I’d love to see! Please tag me using #CreateAmandasPlate or @AmandasPlate
Amanda, So excited to find your blog. Looking forward to making this and MANY other dishes of yours!
Thank you very much, Tina! You’re so sweet 🙂
Hi, Amanda, very pretty blog. I usually don’t cook, but your recipes make me want to try now (I think this soup will be the first, and perhaps the s’mores; they look delicious).
We were sad when you went home in the show, that was faster than we thought! But you got lots of supporters here in Indonesia. Best wish for you!
Hi Putri! Thank you so much! You’re so kind 🙂 Remember, everyone’s culinary journey starts somewhere, so don’t be afraid to try 🙂 Let me know if you have any questions!
Would water work instead of vegetable stock? Or do you think this will compromise the taste. Thanks
Hi Maria! Water works great… I would taste and adjust seasoning as needed 🙂
Yes 🙂 just taste for seasoning and adjust accordingly
I’m washing some orange lentils now to start this recipe! If it looks anything like the picture when I’m done, I know I’m in for a real treat. Can’t wait for some delicious fall flavor!
Yay! Go chef Jencen! 🙂
Thank you so much 🙂 You’re so kind!!
Thank you Amanda! This recipe is healthy, quick and so flavoursome. Perfect spice too. It’s almost on a weekly rotation in our house. My partner loves it. Thank you
I’m so glad you are enjoying it 😀 thank you!!