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Lebanese lemon lentil soup recipe

Lebanese lemon lentil soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Bean and lentil soup
  • Lentil soup

This wonderful comfort soup is a balance of lemon, salt, heat and savoury herbs. Can be made vegan, vegetarian or with chicken.

4 people made this

IngredientsServes: 10

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 sticks celery with leaves, diced
  • 2 carrots, diced
  • 1 1/2 teaspoons minced garlic
  • 1.5L water
  • 400g French green lentils
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon salt, or more to taste
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 50g butter (optional)
  • 125g plain flour (optional)
  • To serve
  • 1 lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley
  • freshly ground black pepper

MethodPrep:30min ›Cook:1hr35min ›Ready in:2hr5min

  1. Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
  2. Make a roux by whisking butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk roux into finished soup, a spoonful at a time, until smooth and creamy.
  3. Serve with lemon wedges, parsley and a sprinkle of freshly ground pepper.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (51)

by SNOWCROFT

I call shenanigans! The soup is delicious, but that step at the end where you add butter/flour is completely incorrect. This is the basis for any béchamel sauce or gravy, but a cup of flour will NOT be incorporated into 1/4c of any fat. The ratio is normally 1 T fat (butter) to 1 T flour to 1 cup liquid. When mixed this way the "paste" will not take on any more flour than about a half a cup and even then it starts separating and turning into crumbles and will not blend into the soup without creating lumps. I tried this as written, even though I knew it wouldn't work and I am right. Even with a half a cup of flour, I had to add 2 cups of water, take it off the stove, use a stick blender to smooth the lumps, and then added maybe 1/4 of that into the soup. If you want to add this step, and it does add a lusciousness that elevates it from the standard lentil soup, I suggest 2 T butter and 2 T flour. If you toast the flour in the pan over medium heat while stirring before adding the butter, you'll cut down on time and have a better product.But again, the soup itself is really tasty and has the perfect amount of spice. I used both french and brown lentils and added a half cup of chives and extra parsley since I'll soon lose my fresh herbs to frost.-14 Nov 2013

by elisa

This soup is absolutely exquisite!!! I made it for my family last night and not a single drop was left in the pot. It is hearty and very very rich!-03 Jul 2012

by Shari

This is delicious, but definitely not a soup. I followed the directions exactly , using dried lentils, and after cooking for 1 hour, all the liquid had been absorbed. It makes a great side dish if you substitute chicken broth fir the water. I also did not use the butter and flour at the end, for obvious reasons.-11 Aug 2012


Lebanese Lentil Soup with Greens

My six-year-old is a bit of a vegetarian these days and is a total soup fanatic. This high-protein, meatless Lebanese lentil soup recipe is one of his all-time favorites these days and it makes me so happy!

A recipe from my childhood, my mom made this traditional Syrian/Lentil lentil soup for us frequently growing up. Packed with plenty of bright lemon juice, warm cinnamon and fragrant cumin, this is one of those soups that tastes even better the next day or the day after that!

Ideal for freezing, gifting to a new mom or eating throughout the week for lunch, just one serving will leave your full and satisfied for hours (without that post-lunch crash.) We also love serving it for dinner with warm pita bread, hummus, and a Syrian salad.

Sprinkle with fresh parsley and a little extra lemon juice right before serving. Your spoon is waiting.


Shahrouk Sisters’ Lebanese Red Lentils Soup

After a date or two and a few sips of water, lentil soup is a popular choice to break your Ramadan fast. There of course different recipes but ours is part of our family’s DNA and we serve it not just during Ramadan but throughout the colder days and nights in the year. In summer, in our families, it is replaced with a cucumber and minted garlic dish.

This red lentil soup has been in our family for as long as we can remember and is a great representation of our childhood and upbringing. So many memories and moments were made over this soup.

It reminds us of our mandatory weekly family get-togethers every single Saturday. We would look forward to this day all week. Getting together with all our aunts and uncles and cousins. You would have needed a very good and valid excuse not to attend a Saturday family night – and we still do.

Our Saturday family nights have been a weekly family event since our grandparents on our father’s side came out here from war-torn Lebanon in the late 1960s and they still hold great significance for us all as a regular time to connect and catch up, to celebrate together and also sadly sometimes to grieve together.

Our family comes from a village called Bakhoun in the mountains near Tripoli in the north of Lebanon. It’s a beautiful spot and there are lots of big villas and holiday homes that people leave the cities for to escape the summer heat, and in the winter they come for the snow. Bakhoun has a very strong sense of community and identity and our grandparents maintained this when they moved to Sydney. Both our parents came from Bakhoun and Houda’s husband comes from Bakhoun too. His mother still lives there so Houda has visited six or so times since she got married.

Our grandfather’s name was Judu Ali and our father’s mother, our grandmother, was known to us as Tayta Aisha. The recipe for this soup was hers and she was the one who always served it. Tayta owned the ladle! We can all still picture the repetitive motion, serving bowl after bowl after bowl.

When we think of our grandparents we think of this soup. And when we think of this soup, we think of our grandparents. It is a real connection to family past and present. When we were growing up, we felt it was the ultimate comfort food, warm and hearty. Now that we have families of our own, this soup makes a regular appearance in our own households as a wholesome hearty meal served with freshly oven-baked crusty bread and a squeeze of lemon which according to our late grandparents will ward off the cold and flu.

We don’t ever remember our parents and grandparents tasting their food whilst cooking. They would use their senses. We never learnt measurements growing up either. Although we have tweaked the recipe a little by blitzing the soup smooth with our stick blenders when traditionally it was served rustic and coarse. Just a little twist on an old family favourite! Our own families have come to prefer the smoother and creamier texture – but we suggest you try both and let your family decide.


Why Make Lebanese Red Lentil Soup

I love making lentil soups. I tend to make them more in the fall and winter when I am looking for something warm and hearty.

This lemon red lentil soup, though, is perfect year-round. There&rsquos something almost spring-like with the use of freshly squeezed lemon juice. Even if all of the other ingredients do feel a little heavier.

When choosing which lentils to cook with, there are always options. Brown and green lentils sometimes take a little longer to cook. They tend to be more firm. I like using them for curries and salads because the lentils hold their shape better.

Red lentils, though, tend to cook quicker and tend to be a little softer when cooked. This is why they do so well in thick and creamy lentil soups.

Like cooking with lentils? Check out our other lentil recipes:


Lemon Lentil Soup

Lentils are wonderful healthy option because of all the healthy benefits they reap, such as, lowering cholesterol, stabilizing blood sugar, high in protein, and aiding in heart and digestive health as well as weight loss. Lentils are very popular in Lebanese cuisine. Aside from the very well-known dish of Mujadara, there are also many soups are incorporate lentils. I posted one of my favorites “yellow lentil soup,” last Ramadan. The dish I am sharing with you today, is known as “Adas Bil Hamod” which literally translates to Lentils in lemon.

The lentils used in this soup are the same brown lentils used in my Lentils and rice dish. There is also a leafy vegetable added which differs depending on who you ask. Some people use spinach, I however use Swiss chard as my mother taught me. You can definitely use rainbow chard if you are able to find it or red chard as it gives it a wonderful pop of color. Lastly, the soup is flavored with fresh lemon juice giving it a distinct lemony taste.


Making lentil soup is easy. The first step is to boil the lentils in water and broth and then simmer for 30 minutes. While the lentils are cooking, cut the stems and leaves of the kale.

Next, melt the butter in a medium skillet and cook the garlic for less than a minute. Mix in the cilantro and remove the pan from the heat before the cilantro cooks.

Once the lentils are soft, add in all the vegetables (except the kale leaves) and cook until those are soft for about 15 minutes. Add the cilantro/garlic and lemon, and simmer for a couple of minutes. Then, remove the pot from the heat, add in
the kale leaves, cover for ten minutes, and then serve!


LEBANESE LENTIL SOUP

The farmers market where I live has a vendor that sells Mediterranean food.

Of course every trip I make to the farmers market I have to stop at their booth and pick up some of their hummus, tabbouleh and their lentil soup.

I have become slightly obsessed with their lentil soup.

I have a few lentil soup recipes on my site, including this Moroccan Red Lentil Soup and this Red Lentil Coconut Soup but nothing like theirs.

I started working on a recipe that tastes similar to their soup and came pretty close to creating a soup that tastes like theirs.

The difference between my other lentil soups and this Lebanese Lentil Soup is the spices.

This Vegetarian Lentil Soup uses curry powder and cumin.

It creates a unique, warm flavor and works really nicely with the lemon juice.

If you are looking for a healthy soup this is the one for you. It is naturally gluten-free and vegan.

WHAT LENTILS WORK BEST IN THIS EASY LENTIL SOUP?

I prefer to use red lentils when I make this soup but you can also use yellow lentils if you have those on hand.

Both of those lentils have a softer texture once cooked which I think works nicely in soups.

HOW DO I FREEZE THIS LEBANESE LENTIL SOUP RECIPE?

Curry Lentil Soup freezes well for up to several months in an airtight container.

I like to make a batch of this soup and freeze half for later.

It makes a nice, quick meal when you need to put a healthy meal on the table.

Make sure you cool your soup completely in the fridge before you put it in the freezer.

When you are ready to reheat the soup, you can thaw it on the counter and then reheat or thaw in the fridge overnight.

HOW TO MAKE LENTIL SOUP IN THE CROCK POT

I have a Moroccan Red Lentil Soup recipe that is made in the slow cooker.

Here is how easy it is to make a lentil soup in the crockpot:

  • Add all ingredients into the slow cooker except the lemon juice and stir to mix well.
  • Cover and cook on low for 6 to 7 hours, or until the lentils are soft or on high for 4 to 5 hours.
  • When the soup is finished cooking puree the soup in portions if you would like a creamier soup.
  • I use a handheld immersion blender, but you can use a regular blender.
  • Add the soup back to the pot, add the lemon juice and mix well.
  • Serve warm with garnishes of your choice- parsley, cilantro, yogurt and crushed red pepper.

HOW DO YOU MAKE A LENTIL SOUP IN THE INSTANT POT?

I also have a Moroccan Red Lentil Soup that I make in the instant pot. It is easy and that same technique can be used for today&rsquos Lebanese Lentil Soup.

  • You start this soup by sautéing the vegetables and spices in your pressure cooker for about 6 minutes.
  • You add the red lentils, diced tomatoes and broth and set your pressure cooker to manual high for 3 minutes.
  • Once it is done cooking you use the quick release valve to release the pressure.
  • You then can puree a portion of the soup, all of it or leave it chunky.
  • It tastes great any way you like it.
  • The garnishes I like to add to my soup are fresh cilantro, a dollop of yogurt and crushed red pepper.

If you love this Lebanese Lentil Soul you will love the Mediterranean Lentil Salad

COOKING TIPS AND VARIATIONS FOR THIS VEGGIE LENTIL SOUP

BEANS: Try adding beans to accompany the lentils in this soup.

Two options I love are chickpeas or white beans.

VEGETABLES: You can add additional vegetables to this soup.

Some options are bell peppers, cauliflower, jalapeños for spice, zucchini, potatoes or sweet potatoes.

GARNISH: Garnishes are always a great way to take a soup to the next level.

Some garnishes I love in this lentil soup is feta cheese , fresh cilantro and parsley, Greek or plain yogurt swirled in to create a thicker, creamier soup.

GRAIN: Sometimes I like to add a grain to my soups.

Try brown rice, white rice or quinoa.

MEAT: If you want to add meat to your soup try adding sausage, diced chicken, ground pork or even some crispy bacon.

BLEND: I like red lentils because they break down and become soft.

With this soup I blend it with a hand held immersion blender.

I blend all of the soup but some people prefer to just blend half of the soup.

KITCHEN TOOLS YOU NEED FOR THIS RECIPE:

Immersion blender: I love using immersion blenders when I need to puree a soup. They are easy to use and easy to clean!

Soup Cup: These make a nice cup to hold your lentil soup in.

This post may include Amazon affiliate links. I make a small amount off of purchases that help me run my website.


Lemon Lentils Soup

The Lemon Lentils Soup is a rich mixture of leafy greens, lentils and other vegetables which make it one of the richest soups in iron, vitamins A, C and fiber in addition to a barrage of other nutrients. Here is how to prepare it, we hope you enjoy it and please let us know how it turns out.


Ingredients: 8 Servings

Lentils, 1 cup (rinsed with cold water)
Swiss Chard, 4 large leaves chopped thinly or about 4 cups
Freshly squeezed lemon juice, 1 cup
Freshly peeled crushed garlic, 6-8 gloves to taste
Potatoes, 4 large chopped into 1.5 inches cubes
Salt, 1 table spoon
Water, 8 cups
Olive Oil, 1/2 cup

Preparation: Boil the lentils on medium heat. 5-7 minutes after the boiling is reached, add all ingredients, lower the heat and cook for about 30 minutes while stirring occasionally, and let simmer for a few minutes. The soup is ready to eat when the lentils are soft and have lost their crunchiness. Taste the soup while cooking and tune the garlic, salt and lemon juice according to taste.


Boost:

If you’d like to give your soup a vitamin boost you can cook a whole Swiss chard bunch instead of just 4 leaves. You can also add more potatoes to it. Potatoes tend to melt and dissolve inside the soup.


Substitutes:

If Swiss chard isn’t readily available, you can substitute with red chard or even leek.


Lebanese Shorbat Adas This soup recipe comes from Lebanon and was shared with me by Marie, a friend who used to write a great website but has since retired it. This easy Arabic recipe however is excellent and I hope you will enjoy it! Our family has been virtually exploring a country (or region) and its culture every year for ten years. This year we headed to the Middle East to spend some time exploring Lebanon. Since we know little about Islam, this has been a great opportunity to learn more about the religion, and by extension Ramadan. While learning about the importance and meaning of Ramadan, we are also learning about some of the Lebanese customs associated with it &ndash which, among other things, brings us to food. A common household dish to break the fast at the end of the day in Lebanon is shorbat adas &ndash lentil soup. This soup is often the first course of iftar when eaten at home and it is delicious . This is a simple soup, but don&rsquot be deceived &ndash it&rsquos quite flavorful. The key is to add a squeeze of fresh lemon juice into your bowl of soup before eating it. My daughters were dubious when presented with lentil soup, but found it quite tasty. We will definitely be making this again. It&rsquos pretty filling, so you only need a little as a first course. With pita bread on the side, it would make a great lunch. Frequently Asked Questions

Q: Can I freeze this soup?
A: Yes, this soup freezes very well. Allow it to cool completely and portion into containers. Store in air tight containers for up to 3 months. After thawing and reheating you can add a little water to the desired consistency.

Q: Can I make this dish ahead?
A: Sure, just allow it to cool and store in the refrigerator for up to 3 days in an air tight container. Reheat on the stove or in the microwave.

If you like the exotic flavors of Middle Eastern food here are some of my favorites you can bookmark for later or pin them on Pinterest.
Chicken shawarma is a dish you can make on the grill or pan sear with small pieces of chicken, a tasty spice bend and then wrap in a pita with a tomato, onions and top with a yogurt sauce.
Zatar or za’atar is a spice blend you can easily make at home for dipping oils, sprinkle on hummus or toasted pita bread.
Lamb stew infused with rose water, dried apricots, cherries and almonds has a really nice combination of sweet and savory flavors in a rich broth.
A salad to try would be a traditional Middle Eastern style tabouleh or tabbouleh that consists of lots of parsley along with bulgur wheat, mint, tomato and onions. You will love the bright flavors in this dish!
Your meal Middle Eastern dinner would not be complete without a dessert of these pistachio rose water shortbread cookies. These are so easy to make and have such a nice floral note.

Looking for more recipes?
Sign up for my free recipe newsletter to get new recipes in your inbox each week! You can also find me sharing more inspiration in Pinterest and Facebook.


Watch the video: φακές σούπα χυλωμένη και πολύ γευστική lentil soup CuzinaGias Κουζίνα Τζίας (June 2022).


Comments:

  1. Paytah

    Do not take to breasts!

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