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Lentil Soup with Lemon
A simple but extraordinary Lebanese red lentil soup with cumin, lemon and crispy fried onion. Frying a second batch of onion separately until very dark and crispy, rather than using the same batch that flavoured the soup, is what gives the finished bowl its crunchy contrast on top.
Ingredients
Instructions
Fry diced onion in oil until golden, add garlic and spices.
Add lentils and stock, bring to boil.
Simmer 25 minutes until lentils are completely soft.
Blend until very smooth.
Add lemon juice and season generously.
Fry sliced onion in oil until very dark and crispy.
Ladle soup into bowls, top with crispy onion and parsley.
Serve with warm pita and extra lemon wedges.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
