Lebanese-Style Red Lentil Soup Recipe - Allrecipes.com
Lebanese-Style Red Lentil Soup Recipe
  • READY IN 50 mins

Lebanese-Style Red Lentil Soup

Recipe by  

"This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
  2. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
  3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
  4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2008

Very good. I am a Palestinian and we cook this all the time. I double the Cumin. and get rid of the cayenne pepper and use regular pepper. Also no need to puree, if you leave the soup on low heat for 15 to 20 minutes the lintels will dissolve completely. I add the onions last because I like the crunch.

 
Most Helpful Critical Review
Jun 19, 2011

I think the reviews are a little overrated, since I felt the lemon was quite overpowering. The soup is very different before and after the lemon is added. One should add it gradually, to taste, I think.

 
Feb 12, 2008

This soup is delicious. I did alter it a little. If you saute onions, garlic, celery and carrots and add them at the end, it makes it that much better. Then I let it simmer a while longer until the vegetables were soft. Loved it.

 
May 18, 2008

I really like this recipe..and after I "Owned" it, I liked it evern more!! First of all, not everyone can deal with spicy..no worries about eliminating the Cayenne Pepper, lemon pepper is so much better! I also absolutely love the texture of the lentils in this soup, so blending them and ommitting the reason this soup is so good feels wrong, I instead sauteed the onions with carrots and garlice, and pureed them and added them to the soup. I also browned some chicken breast bits and threw them in as well. Doubled the cumin and omitted the cilantro. Great recipe!!!

 
Oct 01, 2008

This soup is fantastic. It tastes just like what I enjoy from our local Mid-Eastern restaurant. I highly recommend using lemon juice or a wedge of lemon for a garnish. My personal preference is to serve the soup with a little long-grain rice like Basmati or Jasmine, fresh cilantro and a dollop of plain yogurt.

 
Mar 24, 2008

I have been looking for a traditional middle-eastern lentil soup for ages, and this one is PERFECT! I substituted veggie broth for the chicken broth to make the recipe vegetarian. 2 cups of red lentils worked well for me with 6 cups of broth.

 
Feb 03, 2011

This soup is super quick and easy. We usually serve this with hot naan and sometimes over basmati rice. It's delicious!

 
Feb 14, 2008

I loved this recipe. I cut the portions in half for a single persons portion. I minced the onion and garlic very small and added them to cook for about 15-20 minutes longer. Because I cooked the lentils longer and stirred frequently, I chose not to blend and get more texture. I used store bought lemon juice and only used about half of what the recipe called for. No time for fresh cilantro, so I added coriander for the minty flavor and it was perfect.

 

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Nutrition

  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 39.1 g
  • 13%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 9.1 g
  • 36%
  • Protein
  • 16.7 g
  • 33%
  • Sodium
  • 524 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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