Description
Prepare to be transported to the vibrant flavors of Lebanon with this delectable Lebanese Lemon Lentil Soup. This comforting and nourishing soup features a harmony of tender lentils, tangy lemon, and aromatic spices, creating a perfectly balanced and satisfying dish.
Ingredients
– 1 cup dried brown lentils, rinsed
– 6 cups vegetable or chicken broth
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– Juice of 2 lemons
– 1/4 cup chopped fresh parsley or cilantro
– Salt and freshly ground black pepper to taste
Instructions
1. In a large pot, bring the broth to a boil over high heat.
2. Add the lentils, reduce the heat to medium-low, and simmer for 20-25 minutes, or until the lentils are tender.
3. In a separate skillet, heat the olive oil over medium heat. Add the onion and sauté for 5-7 minutes, until softened.
4. Add the garlic, cumin, coriander, and cinnamon. Cook for 2-3 minutes, stirring frequently, until fragrant.
5. Transfer the sautéed onion mixture to the pot with the cooked lentils. Stir to combine.
6. Add the lemon juice and season with salt and pepper to taste.
7. Garnish with chopped parsley or cilantro before serving.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 4 days. It also freezes well for up to 3 months. For a creamier texture, you can blend a portion of the soup using an immersion blender or regular blender.
- Prep Time: 15
- Cook Time: 30
- Category: Salads & Soups Starters
- Method: Stovetop
- Cuisine: Lebanese