Lebanese Red Lentil Soup with Lemon and Cumin
This Lebanese red lentil soup with lemon and cumin is a comforting classic, often served as a starter in mezze. You'll love its velvety texture and gentle spice aroma. The lemon adds a freshness that perfectly balances the sweetness of the lentils. It's the perfect recipe for a light and healthy dinner, and it answers the question: what are the typical dishes of Lebanese cuisine? Well, lentil soups are part of them! Moreover, this soup is naturally rich in plant protein and fiber. A true delight to share.
Ingredients
- red lentils250 g
- onion1 medium
- garlic2 cloves
- ground cumin1 tsp
- ground coriander1/2 tsp
- turmeric1/2 tsp
- vegetable broth1 L
- olive oil2 tbsp
- lemon juice2 tbsp
- salt1 tsp
- black pepper1/2 tsp
- fresh parsleyfor garnish
Instructions
- 1
Rinse the red lentils under cold water until the water runs clear.
- 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion and crushed garlic, sauté until translucent.
- 3
Add the cumin, coriander, turmeric, salt, and pepper. Stir and cook for 1 minute to release the aromas.
- 4
Add the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until the lentils are tender.
- 5
Remove from heat and stir in the lemon juice. Blend the soup until smooth (or leave it rustic).
- 6
Serve hot, garnished with chopped fresh parsley and a drizzle of olive oil if desired.
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