Lebanese Lentil Soup

Lebanese Lentil Soup

Comforting, tangy, and filling with pantry staples

Prep

5 mins

Cook

35 mins

Serves

4

Difficulty

Easy

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Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 1/2 cups red lentils, rinsed
• 1/2 cup short grain white rice, rinsed
• 2 teaspoons cumin
• 8 cups water
• Juice of 1 lemon

Method

1. Heat olive oil in a large pot over medium heat. Add onion and cook for 5 to 7 minutes until softened.
2. Stir in salt and pepper, then add lentils, rice and cumin. Cook for 2 to 3 minutes until fragrant.
3. Add water and bring to a boil. Reduce heat and simmer for 25 to 30 minutes until lentils and rice are tender. Check occasionally and add a little more water if needed so it does not dry out.
4. Turn off heat, stir through lemon juice, taste and adjust seasoning if needed. Serve immediately.

Tips

• Rinse the lentils and rice well for a cleaner, smoother soup
• Some pots lose water faster, so keep an eye on the level and add more if needed
• Add the lemon juice at the end to keep the flavour fresh and bright

Storage

• Cool completely, then store airtight in the fridge for up to 4 days
• Reheat gently on the stove and add a splash of water if it thickens
• Freeze in portions for up to 2 months and thaw overnight in the fridge

Macros (approx)

Calories

300 kcal

Protein

14 g

Carbs

50 g

Fat

8 g

Based on 4 serves. Values are estimates and will vary by brand.