Lentil Soup with Lemon

Name: Lentil Soup with Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 400g red lentils; 1 large onion, diced; 3 cloves garlic, minced; 2 tsp ground cumin; 1 tsp turmeric; 1 tsp ground coriander; 1.5L vegetable stock; 3 tbsp lemon juice; 3 tbsp olive oil; 1 small onion, thinly sliced for topping; 1 handful fresh parsley

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.

Total time

40 min

Prep

10 min

Cook

30 min

Difficulty

easy

Cuisine

Mediterranean

vegetarianvegangluten-free

Ingredients

400gred lentils

1large onion, diced

3 clovesgarlic, minced

2 tspground cumin

1 tspturmeric

1 tspground coriander

1.5Lvegetable stock

3 tbsplemon juice

3 tbspolive oil

1small onion, thinly sliced for topping

1 handfulfresh parsley

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.

Calories

258

Protein

11.7g

Fat

11.4g

Carbs

30.3g

Fiber

9.4g

Sodium

1436mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.