Lebanese-Style Red Lentil Soup

Lebanese-Style Red Lentil Soup

179 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
JENP1
Recipe by  JENP1

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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.
  2. 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.
  3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
  4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

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Reviews (179)

Rate This Recipe
Ahmad Ghosheh
347

Ahmad Ghosheh

Very good. I am a Palestinian and we cook this all the time. I double the Cumin. and get rid of the cayenne pepper and use regular pepper. Also no need to puree, if you leave the soup on low heat for 15 to 20 minutes the lintels will dissolve completely. I add the onions last because I like the crunch.

ky
125

ky

This soup is delicious. I did alter it a little. If you saute onions, garlic, celery and carrots and add them at the end, it makes it that much better. Then I let it simmer a while longer until the vegetables were soft. Loved it.

SarahandtheCity
85

SarahandtheCity

I really like this recipe..and after I "Owned" it, I liked it evern more!! First of all, not everyone can deal with spicy..no worries about eliminating the Cayenne Pepper, lemon pepper is so much better! I also absolutely love the texture of the lentils in this soup, so blending them and ommitting the reason this soup is so good feels wrong, I instead sauteed the onions with carrots and garlice, and pureed them and added them to the soup. I also browned some chicken breast bits and threw them in as well. Doubled the cumin and omitted the cilantro. Great recipe!!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 276 cal
  • 14%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 39.1 g
  • 13%
  • Protein
  • 16.7 g
  • 33%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

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