This Lebanese Crushed Lentil Soup is a hearty, flavorful, and nutritious dish that’s good for any event. Made with pink lentils, rice, and fragrant spices like cumin, this soup presents a comforting and creamy texture with a tangy lemon end. Filled with protein, fiber, and wholesome components, it’s not solely a vegan-friendly meal but additionally a fantastic possibility for these in search of wholesome Mediterranean recipes. The easy components and easy-to-follow directions make this soup a perfect selection for fast and healthful meals. Serve it with heat pita bread or recent parsley for an additional burst of taste. Good for meal prep or cozy dinners, this Lebanese lentil soup will shortly turn into a household favourite.
Substances:
- 2 tablespoons olive oil
- 1 massive onion, chopped
- 1 ½ teaspoons salt, divided
- ½ teaspoon black pepper, divided
- 2 carrots, chopped
- 1 ½ cups pink lentils, rinsed
- ½ cup quick grain white rice, rinsed
- 2 teaspoons cumin
- 8 cups water
- Juice of 1 lemon
- Chopped recent parsley for garnish
Directions:
- Warmth olive oil in a big, heavy-bottomed pot over medium warmth. Add the chopped onion, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Prepare dinner, stirring sometimes, till the onion softens, about 5 to eight minutes.
- Add the chopped carrots, pink lentils, rice, and cumin to the pot. Season with the remaining salt and pepper. Prepare dinner, stirring often, for two to three minutes till the cumin turns into aromatic.
- Pour in 8 cups of water and produce the soup to a boil. As soon as boiling, cut back the warmth to low, cowl, and cook dinner for 25 to half-hour, stirring sometimes, till the lentils and rice are tender and totally cooked.
- Use an immersion blender to pulse the soup a number of instances, creating a rough but creamy texture. The soup will proceed to thicken because it sits.
- Stir within the recent lemon juice and chopped parsley simply earlier than serving.
Why You’ll Love This Recipe
This Lebanese Crushed Lentil Soup is a heat, hearty, and nutritious dish that’s good for any time of the 12 months. The mix of pink lentils, rice, and greens creates a filling meal, whereas the cumin provides a depth of taste that enhances the complete dish. With its creamy texture and tangy lemon end, it’s a satisfying and comforting soup that’s additionally extremely simple to make. Plus, it’s naturally vegetarian and full of protein, making it a fantastic selection for a wholesome, mild meal.
Suggestions
- Texture: In the event you choose a smoother soup, you may mix it for an extended time, however go away slightly texture for a conventional crushed lentil really feel.
- Storing Leftovers: This soup retains properly within the fridge for as much as 4 days and will be simply reheated. It additionally freezes fantastically for as much as 3 months.
- Adjusting Spice Ranges: Add a pinch of cayenne pepper or a touch of chili flakes to provide the soup some warmth when you like a spicier taste.
Variations and Substitutions
- Rice: You may substitute short-grain rice with different kinds of rice like jasmine or basmati. Nonetheless, short-grain rice offers the soup a pleasant creamy consistency.
- Herbs: For extra taste, attempt including a sprinkle of floor coriander or recent mint rather than parsley.
- Vegan Possibility: This soup is of course vegan, however when you choose, you may add a dollop of coconut yogurt or serve it with pita bread for additional texture.
FAQs
- Can I take advantage of yellow or inexperienced lentils as a substitute of pink lentils? Sure, you should use yellow or inexperienced lentils, however pink lentils cook dinner quicker and break down extra simply, giving the soup its signature texture.
- Can I make this soup in a sluggish cooker? Sure, you may! Merely sauté the onions, carrots, and spices in a pan, then switch them to a sluggish cooker with the remaining components. Prepare dinner on low for 6-8 hours or excessive for 3-4 hours till every thing is tender.
Serving
This soup is ideal by itself or paired with a facet of heat pita bread or a recent salad. It makes a filling lunch or a light-weight dinner possibility. Garnish with a sprinkle of recent parsley and a squeeze of additional lemon juice for added brightness.
Solutions
- Add Protein: For a heartier meal, contemplate including cooked hen, chickpeas, or perhaps a dollop of yogurt on prime for additional protein and creaminess.
- Serve with Bread: Pair the soup with a facet of heat, crusty bread to take in all of the scrumptious broth.
Lebanese Crushed Lentil Soup
Substances
-
2 tablespoons olive oil
-
1 massive onion, chopped
-
1 ½ teaspoons salt, divided
-
½ teaspoon black pepper, divided
-
2 carrots, chopped
-
1 ½ cups pink lentils, rinsed
-
½ cup quick grain white rice, rinsed
-
2 teaspoons cumin
-
8 cups water
-
Juice of 1 lemon
-
Chopped recent parsley for garnish
Instructions
- Warmth olive oil in a big, heavy-bottomed pot over medium warmth. Add the chopped onion, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Prepare dinner, stirring sometimes, till the onion softens, about 5 to eight minutes.
- Add the chopped carrots, pink lentils, rice, and cumin to the pot. Season with the remaining salt and pepper. Prepare dinner, stirring often, for two to three minutes till the cumin turns into aromatic.
- Pour in 8 cups of water and produce the soup to a boil. As soon as boiling, cut back the warmth to low, cowl, and cook dinner for 25 to half-hour, stirring sometimes, till the lentils and rice are tender and totally cooked.
- Use an immersion blender to pulse the soup a number of instances, creating a rough but creamy texture. The soup will proceed to thicken because it sits.
- Stir within the recent lemon juice and chopped parsley simply earlier than serving.
