Lebanese Red Lentil Soup

I fell in love with Lebanese cuisine many years ago, when I went to a Lebanese restaurant for a work dinner... ever since then, I've always wanted to recreate those flavors and aromas in my own kitchen! 🌍 That's why I'm sharing this dish with you: because we can always learn from other cultures—diversity always brings richness and experience! ❤️ Thanks to my colleague Linda Labboun for the inspiration!
Lebanese Red Lentil Soup
I fell in love with Lebanese cuisine many years ago, when I went to a Lebanese restaurant for a work dinner... ever since then, I've always wanted to recreate those flavors and aromas in my own kitchen! 🌍 That's why I'm sharing this dish with you: because we can always learn from other cultures—diversity always brings richness and experience! ❤️ Thanks to my colleague Linda Labboun for the inspiration!
Steps
- 1
Peel the white onion and carrot, finely chop them, and place them in a small saucepan with the extra virgin olive oil.
- 2
Cook over low heat with a pinch of salt until they start to soften, then add the red lentils.
- 3
Increase the heat slightly and sauté everything for 2-3 minutes, stirring often. Add hot vegetable broth until it covers the lentils by about 1/2 inch (1 cm).
- 4
Add the ground spices (cumin and turmeric) and cook until the lentils begin to break down and the soup is no longer brothy.
- 5
Meanwhile, wash the lemon and squeeze out the juice. Rinse the fresh parsley, pat dry, and chop it (not too finely). Cut the bread slice into cubes and toast them in a small skillet, stirring often, without adding any fat.
- 6
Transfer the lentils to a blender or use an immersion blender to puree until smooth and creamy. Adjust salt if needed.
- 7
Serve the lentil soup in a bowl, garnish with chopped parsley, drizzle with lemon juice, and add the toasted bread cubes on the side or on top, as you like.
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