Description
A comforting and flavorful Lebanese Lemon Lentil Soup recipe. Made with simple ingredients, this hearty soup is naturally vegan and gluten-free, perfect for a healthy and satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric
- 1 ½ cups dried brown or green lentils, rinsed and picked over for stones
- 6 cups vegetable broth
- 1 (15-ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Juice of 1–2 large lemons
- Fresh parsley, chopped, for garnish
- Optional: plain yogurt or extra olive oil for serving
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- 2. Stir in garlic, cumin, coriander, and turmeric. Cook for 1 minute until fragrant.
- 3. Add rinsed lentils, vegetable broth, diced tomatoes, and bay leaf. Bring to a boil.
- 4. Reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender. Stir occasionally.
- 5. Remove bay leaf. Season with salt and pepper.
- 6. Stir in juice of 1 lemon. Taste and add more lemon juice if desired.
- 7. For a creamier texture, use an immersion blender to partially blend the soup.
- 8. Ladle into bowls, garnish with parsley, and serve with optional yogurt or olive oil.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1.5 cups
- Calories: Approx. 250-300
- Sugar: Approx. 5-8g
- Sodium: Approx. 500-700mg (will vary based on broth)
- Fat: Approx. 5-8g
- Carbohydrates: Approx. 40-50g
- Fiber: Approx. 15-20g
- Protein: Approx. 15g