I have an emotional connection with this “Lebanese Red Lentil Soup”, it conjures up memories of special times of our extended family reunions and dinners with siblings and relatives at my granny’s house. It is something that warms your belly, fills you up and leaves you with satisfaction. I make it so often — it is a pantry-friendly, decadent, nutritious, bold and can put together in less than one hour.
Split Lentil Soup with Vegetables/Lebanese Red Lentil Soup (Video)
This” Red Lentil Soup” recipe is an old family treasure and a staple at our house. Over years I have tested loads of red lentil soups but this remained our favorite. We are not the only ones that are a big fan of this soup; I have entertained dinner guests with delightful recipes for more than 25 years, my husband often brought strangers and guests from all over the world who came over dining at our table, and, visitors fell in love with lots of delicacies, including this soup as well as countless Lebanese, Mediterranean and International recipes that I offered to guests overtime.
An authentic Lebanese and Middle Eastern soup that is associated with Ramadan but can be enjoyed year-round, particularly on a rainy day. The red lentil soup is among the favorite soups all over Lebanon and Middle East. It may vary from one country to another and even from one home to another. Its creamy smoothness makes it endlessly appealing, nourishing and comforting, especially after a long fasting day; there is nothing soothing in Ramadan than sipping a steamy bowl of lentil soup that is made correctly, but still we make it throughout the year, and I think it will be your weeknight favorite as well. Watch the video tutorial!
Tips and tricks
- Red lentils do not require presoaking.
- Red lentils are a bit milder in taste than regular lentils, they are easy to cook with, delicious and bursting with nutrients.
- Use fresh lentils, and avoid storing them for too long; fresh lentils have a tendency to cook faster.
- I recommend you rinse the red lentils under cold running water, put them in a meshed sieve, and rinse thoroughly before cooking them, making sure to remove any debris.
- Cumin powder is the key ingredient to balance the flavor, use fresh cumin powder for best results.
- As you’ll see in the recipe, you don’t have to use broth — water works, but you can add chicken or vegetable bouillon for more flavor
- A gentle simmer brings out best result in all types of lentils and this red lentil soup is no exception. Bring the pot to a boil, reduce heat to low and cover up so the pot barely bubbles. Flavors will mellow beautifully together.
- Use an immersion blender, and puree directly in the pot, but still a regular blender works as well.
- Use a good olive oil to drizzle over the pureed soup, and extra virgin olive oil is recommended to deepen the flavor notes.
- Finish with freshly cracked black pepper upon serving.
- Serve soup with toasted or fried pita bread.
- Red lentil soup will keep well for up to four days in the refrigerator. You might notice that the soup may thicken as it sits in the fridge. To bring it back to more of a soup-like consistency, simply add a splash of water.
Make the red lentil soup!
- The recipe could not be easier: Rinse red lentils in the water in a fine-mesh strainer, in a large saucepan, add the olive oil and onions and saute on medium to high heat, until the onions start changing color. Add the carrots, celery stem, potatoes, and red lentils and stir for a minute; add water and cumin powder. Once the mixture strats boiling, reduce the temperature, cover up and let it simmer over low heat for 25-30 minutes. Blend the mix, using an immersion blender or even a regular blender. Resume cooking on low heat for 5 minutes. If the soup is too thick, add a bit more water. Upon serving, add some freshly squeezed lemon juice, a drizzle of olive oil and some freshly grated black pepper, optional! Watch the video tutorial above!
- If the soup thickens upon standing in the fridge, add a bit of water before reheating. Watch the video tutorial above!
Make the pita croutons!
It is common to serve this soup with toasted pita croutons as they pair well together, but still you can enjoy it on its own to keep it gluten-free. Making pita croutons is a simple matter, prepare the pita croutons while the soup simmers: with a sharp knife, cut the pita bread into equal medium sized square portions. Place them in a single layer on a sheet pan. Toast in a preheated oven to 200°C/400°F about 7 minutes until crisp. Alternatively, you can fry the bread for a more dramatic taste!
Red Lentil Soup” has healing properties!
- Red lentils are an excellent source of plant-based protein, it is a good source of fiber, high in magnesium and iron and rich in folate.
- Cumin has also been used for centuries, boasts several potential health benefits, including alleviating digestive conditions, gas, diarrhea, colic, and bloating.
- Potatoes are packed with nutrients, are an excellent source of many vitamins and minerals.
- Carrots promote eye health, great for your gut, they are rich in vitamins and healthy minerals.
- Onions are highly nutritious vegetables that are loaded with antioxidants, they are nutrient-dense, meaning they’re low in calories but high in vitamins, fibers and minerals.
Red Lentil Soup is a quick-cooking protein powerhouse, and one of the most popular soups in Lebanon and the Middle East, It’s hearty and bulked up by potatoes, onions and carrots and a flavor enlivened by cumin powder— plus a pop of fresh lemon juice and freshly grated black pepper. If you’re looking for bowl of comfort and nourishment as we head toward chillier days, keep this soup on your agenda, make it, and enjoy it.
Split Lentil Soup with Vegetables
Description
Ingredients
- 1 cup split lentils red lentils
- ¼ cup olive oil
- 1 medium-sized carrot peeled and diced
- 1 large potato peeled and diced
- 3 medium-sized onions minced
- 1 teaspoon cumin powder
- 5 1/2 cups water
- 1 chicken bouillon optional, or vegetable bouillon for a vegan version
- Salt to taste and a pinch of freshly grated black pepper upon serving
- 1 celery stem diced, optional
Instructions
- Spread the lentils on a counter top and remove any pebbles or debris that might be mixed with the lentils.
- In a large saucepan, add the olive oil and onions and sauté on medium to high heat until the onions start changing color.
- Add the carrots, celery stemand potatoes and stir for a minute. Add the split lentils (red lentils) and stir for another minute. Add water and cumin powder
- Once the mixture starts boiling, reduce the temperature, cover up and let it simmer on low heat for 25 minutes.
- Blend the mix using an immersion blender, or even a regular blender.
- Resume cooking on low heat for 5 minutes. If the soup is too thick, add a bit more water .
- Add some freshly squeezed lemon juice, a drizzle of olive oil and some freshly grated black pepper upon serving, optional!
Video
Notes
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
The recipe for the “Red Lentil Soup” was posted on June 2015, the photos and text were updated on October, 2023!
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You might also enjoy the Turkish Red Lentil Soup / Mercimek Çorbası
