Lebanese Lentil Soup Recipe
Ingredients
- 2 1/2 cups cold water
- 1 cup red lentils
- 1 1/2 medium yellow onions diced small
- 3 cups cold water
- 1/4 cup basmati rice
- 1/2 of a carrot rough chop
- 2 tablespoons + 1 teaspoon Vegeta seasoning
- 1/2 teaspoon ground cumin
- fresh black pepper couple of twists of the pepper grinder
Instructions
- Pre-soak the rice in a small bowl of very warm water to cover the rice.
- Cut the onion into a small dice. Sautee the onion in a bit of olive oil over medium heat until translucent and the onions have a bit of a golden color to them. Set aside once finished.
- Fill a pot with 2 1/2 cups of cold water and add your lentils in there. This first boil will take about ten minutes. Over high heat, let the lentils reach a boil and then once it does, turn the heat down to medium or medium-high to cook for the remainder of the ten minutes.
- Drain the lentils of the water.
- Pour the lentils back into the same pot you used before and pour in 3 cups of cold water. Over high heat, add in your sauteed onions, 1/2 a carrot and your seasonings. After the soup reaches a boil again, turn the heat down to medium to medium-high heat and cook for the remainder of the 10-12 minutes.
- Turn the heat off and use an immersion blender to blend the mixture together until it's a combined soup. Add a few cracks of fresh black pepper and stir to finish the soup.
- The soup is on the thicker side naturally. You can add a couple to a few cups of water if you want to thin it down a bit but you may have to re-adjust seasonings if you do that.
- Serve with fried pita on top, radishes or a squeeze of fresh lemon juice (any of these are good options).
Video
Notes
The soup is on the thicker side naturally. You can add a couple to a few cups of water if you want to thin it down a bit but you may have to re-adjust seasonings if you do that.
You can taste and adjust the seasonings to your taste but the amounts listed in the recipe provide a good base.
Best served within the first three days.