Description
A comforting Middle Eastern soup made with red lentils, rice, onions, and warm spices. Creamy, nourishing, and finished with fresh lemon for a bright and satisfying flavor.
Ingredients
- 1 cup red lentils, rinsed and drained
- 1/4 cup short grain rice
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 6 cups vegetable broth
- 1 lemon, juiced
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and lightly golden.
- Stir in the cumin, turmeric, salt, and black pepper and cook for about 30 seconds until fragrant.
- Add the rinsed lentils and rice to the pot and mix well with the onions and spices.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 25 minutes, stirring occasionally, until the lentils and rice are very soft.
- Using an immersion blender or potato masher, lightly crush the soup to create a creamy, slightly textured consistency.
- Stir in the fresh lemon juice and adjust seasoning if needed.
- Serve warm, garnished with chopped parsley and an extra squeeze of lemon if desired.
Notes
- For a smoother soup, blend the mixture completely using an immersion blender.
- Add extra vegetable broth if the soup becomes too thick during cooking.
- Serve with warm pita bread or crusty bread for a complete meal.
- Store leftovers in the refrigerator for up to 4 days and reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 bowl
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
