Description
A comforting, protein-packed lemon lentil soup ready in under 30 minutes, featuring bright citrus flavors and a nourishing base.
Ingredients
Scale
- 2 tablespoons Olive Oil (or any neutral oil)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- 1 teaspoon Paprika
- 1 cup Red Lentils (substitute with brown or green lentils, adjust cooking time by 10–15 minutes)
- 1/2 cup Rice (or quinoa, bulgur, or cauliflower rice for lower-carb)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Pepper (adjust to taste)
- 4 cups Vegetable Broth (ensure it’s gluten-free if needed)
- 1/4 cup Fresh Lemon Juice (or lime juice as an alternative)
Instructions
- Heat the oil in a large pot over medium heat until it shimmers, then add the diced onion and a pinch of salt, sauté for 5 to 6 minutes until soft and translucent.
- Add the minced garlic, cumin, turmeric, and paprika, cook for 30 seconds to release the aromatics.
- Stir in the red lentils and rice for 1 minute to coat them in the spices.
- Pour in the vegetable broth, raise to a simmer and then reduce heat to maintain a gentle simmer, cover partially and cook for 20 minutes, stirring occasionally.
- Check texture after 20 minutes, add more cooking time if using brown or green lentils.
- Remove from heat and stir in fresh lemon juice, salt, and pepper to taste.
- Serve immediately with optional olive oil drizzle, pepper, or parsley.
Notes
For a velvety texture, blend a third of the soup. Use parboiled or quick-cook rice to reduce cooking time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1.5 cups
- Calories: 325
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 0mg