This authentic vegetarian Lebanese soup recipe made with red lentils and vegetables is seasoned with cumin and turmeric
My husband orders lentil soup whenever we go out for Lebanese food. While I grew up eating a slightly different version of Lebanese lentil soup (made with spinach and brown lentils), I’ve been on a mission to recreate the restaurant version my husband adores.
The secret? A combination of creamy potatoes and red lentils. When cooked and pureed, they turn into a silky soup with the perfect texture
For added smokiness and flavor, I like to add smoked paprika along with cumin and turmeric.
Right before serving I like to top with a dollop of plain yogurt. Not only does the tanginess balance out the slight heat and spice from the soup but it cools down the dish so you don’t burn your tongue. I find this to be especially useful when you’re 3 years old and don’t have much patience at dinner time.
PREPARATION
Place all of the ingredients (minus the yogurt) in a slow cooker insert. Heat on Low for 8 hours or High for 4 hours.
Before serving, puree soup in blender or using an immersion blender until smooth and creamy. Check for seasoning and adjust accordingly before serving.
Recipe Notes
Serving Size: 2 Cups
INGREDIENTS
6 Dynamic Duo potatoes, halved or other Little Potato Company variety
1 cup Bob's Red Mill Red Lentils
1 medium onion diced
2 medium carrots diced
2 stalks celery diced
8 cups chicken or vegetable broth
1/4 cup lemon juice
1 tablespoon cumin
1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon cayenne
plain yogurt to serve
NUTRITIONAL INFORMATION
Lebanese Lentil Soup Amount Per Serving (2 cups) Calories 218 Calories from Fat 16
Total Fat 1.8g 3% Saturated Fat 0.1g 1% Polyunsaturated Fat 1.7g Sodium 1758mg 73% Total Carbohydrates 40.7g 14% Dietary Fiber 12.1g 48% Sugars 4.4g Protein 12.1g 24%
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