Best 3 Lebanese Style Red Lentil Soup Recipes
Indulge in the comforting flavors of Lebanese-style red lentil soup, a culinary masterpiece that weaves together the vibrant spices and wholesome ingredients of the Middle East. Embark on a culinary journey to discover the secrets of creating this hearty and flavorful soup, known for its vibrant red hue and an array of aromatic spices that dance on your palate. From selecting the finest red lentils to perfecting the balance of spices, uncover the nuances that elevate this simple dish into a delightful symphony of flavors. Let's delve into the world of Lebanese cooking and explore the secrets behind crafting the perfect red lentil soup.
Here are our top 3 tried and tested recipes!
LEBANESE RED LENTIL SOUP
This is a slight variation of the lentil soup my father has made ever since I can remember. He is from Lebanon and one of the best cooks I know. My version is a combination of his and the red lentil soup served at a Lebanese restaurant in Chicago, the chef of which was kind enough to share his secrets with me. It is healthy, hearty, delicious and easy to make.
Provided by Little Tomato
Categories Grains
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Sautee onions in the olive oil or butter until soft and translucent.
- Add the stock, lentils, and rice. Bring to a boil, then reduce heat to low and cover partially.
- When lentils are broken down and rice is almost cooked (about 10 minutes), add the Arabic seven spice, cumin, salt, pepper, and Aleppo pepper, if using it.
- Simmer soup for another 15-20 minutes.
- Turn off heat and then add the lemon juice.
- NOTE: Add more stock or water to thin it out if it becomes too thick. At the correct consistency, you should be able to pour the soup into bowls.
- Serve with crusty bread and additional lemon wedges.
Nutrition Facts : Calories 372.2, Fat 4.3, SaturatedFat 0.7, Sodium 8.2, Carbohydrate 64.4, Fiber 9.5, Sugar 1.7, Protein 21.5
LEBANESE-STYLE RED LENTIL SOUP
This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
Provided by Jen Yagoobian Pfister
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
- Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
- Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 39.1 g, Cholesterol 0.6 mg, Fat 7 g, Fiber 9.1 g, Protein 16.7 g, SaturatedFat 0.9 g, Sodium 524.1 mg, Sugar 3 g
LEBANESE-STYLE RED LENTIL SOUP
This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
Provided by Jen Yagoobian Pfister
Categories Lentil Soup
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
- Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
- Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 39.1 g, Cholesterol 0.6 mg, Fat 7 g, Fiber 9.1 g, Protein 16.7 g, SaturatedFat 0.9 g, Sodium 524.1 mg, Sugar 3 g
Tips:
- To make the soup creamier, blend a portion of the soup in a blender or use an immersion blender directly in the pot.
- Feel free to adjust the amount of lemon juice and cumin to your taste preferences.
- Garnish the soup with fresh cilantro or parsley for added flavor and color.
- Serve the soup with warm pita bread, crackers, or crusty bread for dipping.
- If you don't have vegetable broth on hand, you can use water instead.
- For a smoky flavor, roast the red lentils in a dry skillet over medium heat for a few minutes before adding them to the soup.
- Add a dollop of Greek yogurt or sour cream to each bowl of soup for a creamy and tangy flavor.
- For a heartier soup, add some cooked rice, quinoa, or chopped vegetables like carrots, celery, and potatoes.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
This Lebanese-style red lentil soup is a delicious, healthy, and easy-to-make meal that is perfect for any occasion. With its vibrant red color, rich flavor, and creamy texture, this soup is sure to be a hit with your family and friends. So next time you're looking for a quick and satisfying meal, give this red lentil soup a try - you won't be disappointed!
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