Best 2 Lebanese Lemon Lentil Soup Recipes

Embark on a culinary journey to the vibrant heart of Lebanese cuisine with our exploration of the delectable Lebanese Lemon Lentil Soup. This traditional soup, known as "Shorbat عدس بالليمون" in Arabic, is a delightful symphony of flavors that is sure to tantalize your taste buds. With its tangy lemon notes, earthy lentils, and an array of aromatic spices, this hearty soup is not only a feast for the senses but also a testament to the richness and diversity of Lebanese gastronomy. Join us as we delve into the secrets of creating this classic Lebanese dish, exploring the perfect balance of ingredients, cooking techniques, and the unique cultural significance it holds.

Here are our top 2 tried and tested recipes!

ADAS BIL HAMOD (LEBANESE LENTIL LEMON SOUP)

Adas bil Hamod (Lebanese Lentil Lemon Soup) image

This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping.

Provided by MissGleasonSanchezApostolides

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
½ cup chopped onions
1 pound brown lentils
3 cloves garlic, minced
1 (16 ounce) package frozen whole leaf spinach
1 tablespoon dried mint, crushed
salt to taste
¾ cup lemon juice

Steps:

Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 39.8 g, Fat 2.6 g, Fiber 19.3 g, Protein 17 g, SaturatedFat 0.4 g, Sodium 46.4 mg, Sugar 2.5 g

LEBANESE LEMON LENTIL SOUP

Lebanese Lemon Lentil Soup image

This wonderful comfort soup is a balance of lemon, salt, heat, and savory herbs. Serve it on a cold day. Can be made vegan, vegetarian, or with chicken easily.

Provided by Debra Fox Sullivan

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 2h5m

Yield 10

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
2 stalks celery with leaves, diced
2 carrots, diced
1 ½ teaspoons minced garlic
6 cups water
2 cups French green lentils
2 tablespoons chopped fresh parsley
1 tablespoon salt, or more to taste
1 tablespoon ground coriander
1 tablespoon ground cumin
1 ½ teaspoons ground black pepper
½ teaspoon cayenne pepper
¼ cup butter
1 cup all-purpose flour
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley
freshly ground black pepper

Steps:

Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
Whisk butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 37.8 g, Cholesterol 12.2 mg, Fat 8.2 g, Fiber 13.9 g, Protein 12 g, SaturatedFat 3.4 g, Sodium 755.2 mg, Sugar 2.2 g

Tips:

Use high-quality lentils. Fresh, whole lentils will cook evenly and hold their shape better than older or split lentils.
Rinse the lentils thoroughly before cooking. This will remove any dirt or debris and help the lentils cook more evenly.
Don't overcrowd the pot. If you use too many lentils, they won't cook evenly and the soup will be too thick.
Cook the lentils until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
Use a good quality vegetable broth. This will add flavor and depth to the soup.
Don't be afraid to add more spices. Lebanese lentil soup is typically flavorful, so don't be afraid to add more spices to taste.
Serve the soup with a dollop of yogurt or sour cream. This will add richness and creaminess to the soup.

Conclusion:

Lebanese lentil soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover lentils. With its simple ingredients and flavorful broth, this soup is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give Lebanese lentil soup a try!