Description
A comforting and nourishing Lebanese soup made with lentils, rice, and bright lemon flavor, perfect for any occasion.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 cup dried red lentils
- 1/2 cup white rice, uncooked
- 4 cups vegetable broth
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat. Add the diced onion and minced garlic, cooking until softened—about 5 minutes.
- Stir in cumin, turmeric, and paprika, coating the onions and garlic with these spices.
- Add the red lentils, uncooked rice, salt, and pepper. Stir for 3-5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce to a simmer and cook for 30-35 minutes, stirring occasionally.
- Stir in fresh lemon juice and adjust seasoning as needed.
- If desired, use an immersion blender to puree for a smoother texture.
- Serve warm with pita or crusty bread.
Notes
For variations, try substituting rice with quinoa or barley, or add vegetables like carrots or spinach for extra nutrition.
