Lebanese Lentil Soup
Lebanese Lentil Soup is rich, warming soup that combines red lentils, vegetables, curry powder, cumin and lemon juice. This soup naturally gluten-free and vegan, is easy to make and freezes well for later!
Servings: 6
Ingredients
- 1 medium onion, diced {about 2 cups}
- 4 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery, diced
- 1 tablespoon curry {you can add more once you taste the soup at the end}
- 1/2 teaspoon cumin
- 1 1/2 cups red lentils, rinsed until water runs clear
- 8 cups vegetable broth {or vegetable stock}
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh cilantro, garnish
- Crushed red pepper, garnish
Instructions
- Heat 2 Tablespoons olive oil in a large pot over medium heat.
- Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 7-8 minutes. Add the celery and satue another 2 minutes.
- Add the vegetable broth and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
- Add lemon juice and salt and pepper to taste.
- Use an immersion blender and blend the soup to your liking.
- Taste the soup and add more cumin or curry powder to taste.
- Serve the soup with fresh cilantro, crushed red pepper and fresh lemon juice.
Notes
- You can mix up the spices to your liking. Sometimes I like adding cayenne red pepper in or extra crushed red pepper.
- If you like lemon flavor add in lemon zest along with the lemon juice.