Easy Lebanese-Style Lentil SoupVeg
Warm up with this comforting, Lebanese-style vegetarian lentil soup. This simple yet extraordinary recipe combines protein-rich red lentils, earthy russet potatoes, and aromatic cumin for a deeply satisfying flavor. Perfectly creamy with a velvety texture, this nourishing dish is brightened with a touch of fresh lemon juice and fragrant parsley. Whether you are plant-based or just looking for a cozy meal, this easy, one-pot recipe is the perfect hug in a bowl for chilly days.
Ingredients
2 cups Red Lentil
2 large russet potatoes
1 medium Carrot (finely chopped)
1 medium Onion (finely chopped)
3 piece Garlic
1 medium Tomato
7 cup Water
3 tbsp Olive oil
2 tsp of cumin
2 tsp Salt
to taste Pepper
A few fresh parsley
as needed Lemon Wedges
Zaa'tar for Garnisheing
Instructions
1
Rinse and drain the red lentils. Peel the russet potatoes and chop them into small, uniform cubes. Finely chop the carrot, onion, and garlic. Dice the tomato.
2
Using a kettle, bring 7 cups of water to a boil. Using hot water instead of cold helps maintain the cooking temperature of the soup.
3
Heat a stock pot over medium heat and add the olive oil. Sauté the onions for 3 to 4 minutes, then add the carrots and sauté for another 2 minutes. Stir in the garlic and cook for 1 minute.
4
Add the cumin, salt, and pepper to the pot and sauté for 1 minute to release the aromatics. Add the rinsed red lentils and the diced tomato, sautéing for an additional minute
5
Add the cubed potatoes and pour in the boiling water. Stir well to combine. Bring the soup back to a boil, then cover the pot and cook on medium heat for 20 minutes.
6
Once cooked, transfer 3 to 4 cups of the soup mixture into a blender. Blend on medium-low for a few seconds to achieve a creamy consistency. Pour the blended portion back into the main pot and stir thoroughly.
7
Plate the soup and garnish with fresh lemon juice, freshly chopped parsley, a drizzle of olive oil, a sprinkle of zaa'tar, and extra cracked pepper to taste.
