Lebanese Lentil Soup

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COOK TIME
45 minutes
TOTAL TIME
55 minutes
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YIELD
6

What You Need

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 cup diced celery – Dandy® brand is sweet, crisp, and creates a delicious base flavor for our soup!
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 tablespoon cumin
  • ½ teaspoon Lebanese Seven Spice, optional
  • 1 teaspoon turmeric, optional for color
  • 2 cups split red lentils, rinsed well
  • ¼ cup basmati rice
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • 8 cups low sodium vegetable broth
  • ¼ cup fresh squeezed lemon juice, from about 1 large juicy lemon
  • ½ cup chopped cilantro or parsley

Make It

  1. Heat the olive oil in a large Dutch oven over medium high heat. Sauté the onion until tender and golden. Add in the Dandy® celery, carrots and cook until tender.
  2. Add the garlic, cumin, seven spice, and turmeric. Cook, stirring constantly, for 1-2 minutes until very fragrant.
  3. Add in the lentils, rice, broth, salt and pepper. Bring to a simmer, cover and cook for 30-40 minutes, stirring occasionally, until the lentils and rice have partially broken down and the soup is thick and creamy.
  4. Off the heat, stir in the lemon juice and cilantro. Taste and adjust with more salt, pepper, or lemon. Ladle into bowls and serve.

Recipe by Darn Good Veggies

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