Description
This Lebanese Lemon Lentil Soup is a hearty and flavorful dish that is perfect for a cozy meal. Packed with protein-rich lentils and aromatic spices, this vegan and gluten-free soup is both nutritious and delicious.
Ingredients
Scale
Lentil Soup:
- 1 cup brown or green lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable broth or water
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground coriander
For Garnish:
- juice of 1 large lemon (about 3 tablespoons)
- salt and black pepper to taste
- chopped fresh parsley
Instructions
- Prepare the Soup Base: Heat olive oil in a large pot. Sauté onion until softened. Add garlic, carrots, and celery; cook for 5 minutes.
- Cook the Lentils: Add lentils, broth, cumin, turmeric, and coriander. Simmer for 25–30 minutes until tender.
- Finish the Soup: Stir in lemon juice, salt, and pepper. Adjust seasoning. Optionally, blend a portion of the soup for a creamier texture. Garnish with parsley.
Notes
- Adjust lemon juice for preferred tanginess.
- Stores well in the fridge for up to 5 days.
- Freezes beautifully.
- Red lentils can be used for a softer texture and quicker cooking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 190
- Sugar: 4g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
