Original video by @feelgoodfoodie — all credit to the creator. Full write-up on their site ↗
Lebanese Crushed Lentil Soup
A hearty, velvety red lentil soup simmered with carrots, rice, and warm cumin, then finished with a bright squeeze of lemon. It's vegan, filling, and comes together from pantry staples in about half an hour.
Ingredients
- 2 tablespoonsolive oil
- 1large onion · chopped
- 1 1/2 teaspoonssalt · divided
- 1/2 teaspoonblack pepper · divided
- 2carrots · chopped
- 1 1/2 cupsred lentils · rinsed
- 1/2 cupshort grain white rice · rinsed
- 2 teaspoonscumin
- 8 cupswater
- 1lemon · juiced
- —fresh parsley · chopped, for garnish
Steps
- 1
Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the onions, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, 5 to 8 minutes.
- 2
Add the carrots, lentils, rice, and cumin. Season with the remaining salt and pepper. Cook, stirring frequently, until the cumin is fragrant, 2 to 3 minutes.
- 3
Add 8 cups of water and bring the soup to a boil. Reduce the heat to low and cook, covered, stirring once or twice throughout, until the rice and lentils are fluffy and fully cooked, 25 to 30 minutes.
- 4
Using an immersion blender, pulse the soup a few times to achieve a coarse yet creamy consistency. The soup will continue to thicken as it sits.
- 5
Stir in the lemon juice and chopped fresh parsley, then serve.
Creator's notes
Shared as Ramadan Recipe #4 — the creator notes it comes together in about 30 minutes with simple pantry ingredients.
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