Lebanese Lentil Soup
A comforting and nutritious soup made with lentils, aromatic spices, and fresh herbs, perfect for warming up on cold days.
Ingredients
Main Ingredients
- 1 cup green or brown lentils Rinsed under cold water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, with juice
- to taste Salt and pepper
- 2 tablespoons olive oil
- Juice of 1 lemon
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Rinse the lentils under cold water and set them aside.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the cumin, coriander, and turmeric to the pot, stirring to coat the vegetables in the spices.
- Pour in the vegetable broth and add the diced tomatoes along with their juice.
- Bring the mixture to a boil, then reduce the heat to low.
- Add the lentils to the pot and simmer for about 30-35 minutes or until the lentils are tender.
- Season the soup with salt and pepper to taste.
- Remove the pot from the heat and stir in the lemon juice.
- Use an immersion blender for a creamy texture, or leave as is for a chunky soup.
- Serve warm, garnished with fresh parsley.
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Notes
Feel free to adjust spices based on your taste. You can also add vegetables like spinach or kale for added nutrition.