Description
A hearty and nutritious Lebanese lentil soup made with red lentils, vegetables, and aromatic spices. This comforting dish is naturally vegan and perfect for a wholesome meal.
Ingredients
Scale
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium potato, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 6 cups vegetable broth or water
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent, about 5 minutes.
- Stir in garlic, carrots, celery, and potatoes. Cook for another 5 minutes.
- Add cumin, turmeric, salt, and pepper. Mix well to coat the vegetables with the spices.
- Add rinsed lentils and vegetable broth. Bring to a boil.
- Reduce heat and simmer uncovered for 25–30 minutes, or until the lentils and vegetables are soft.
- Optional: Use an immersion blender to partially blend the soup for a creamier texture.
- Stir in lemon juice before serving.
Notes
- You can add spinach or kale for extra nutrition.
- Adjust the thickness of the soup by adding more or less broth.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg