Little Tomato's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1Sautee onions in the olive oil or butter until soft and translucent.
- 2Add the stock, lentils, and rice. Bring to a boil, then reduce heat to low and cover partially.
- 3When 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.
- 4Simmer soup for another 15-20 minutes.
- 5Turn off heat and then add the lemon juice.
- 6NOTE: 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.
- 7Serve with crusty bread and additional lemon wedges.
Browse Our Top Grains Recipes
Nutritional Facts for Lebanese Red Lentil Soup
Serving Size: 1 (109 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 372.1
- Calories from Fat 38
- Total Fat 4.3 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 8.2 mg
- Total Carbohydrate 64.4 g
- Dietary Fiber 9.4 g
- Sugars 1.6 g
- Protein 21.5 g
The following items or measurements are not included:
Arabic seven spice