Best Lebanese Red Lentil Soup Recipes

LEBANESE-STYLE RED LENTIL SOUP

Lebanese-Style Red Lentil Soup image

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

Ingredients

6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ cup chopped cilantro
¾ cup fresh lemon juice

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 RED LENTIL SOUP

Lebanese Red Lentil Soup image

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

Ingredients

10 cups vegetable stock (or chicken)
1 -2 tablespoon olive oil or 1 -2 tablespoon butter
1 cup onion, diced
2 1/2 cups red lentils, thoroughly rinsed
1/2 cup rice
1 1/2 teaspoons Arabic seven spice (available at Middle Eastern grocery stores)
2 teaspoons cumin
salt and pepper
1/4 teaspoon aleppo pepper (also available at Middle Eastern grocery stores) (optional) or 1/4 teaspoon cayenne pepper (optional)
1/2 cup fresh lemon juice (about 2 lemons)

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