Lentil soup is a beloved staple of Lebanese cuisine, and this traditional red lentil soup recipe is no exception. Not only is it delicious, but by adding rice to the mix, you’ll enjoy a filling and hearty meal that’s perfect for a cold day or a light dinner. The combination of tender red lentils and soft rice simmered in a flavourful broth creates a satisfying and warming soup. Plus, it’s made with simple ingredients and easy-to-follow instructions, making it a breeze to whip up.
To switch things up, try my delicious Lentil with Spinach Soup, a healthy and nutritious alternative to the classic recipe. And if you’re looking to round out your meal, why not pair this soup with my Green Bean And Lentil Salad, or keep it vegan with our main dish of Chickpea And Eggplant Rice Pilaf? Whether you’re a fan of traditional lentil soup or looking to try something new, this Lebanese red lentil soup is a must-try recipe that’s sure to satisfy you.
Rinse and wash the lentils and rice
Add the water, lentils, and rice to the pot and bring to a boil.
Reduce the heat to low, Stir in the cumin, and let the soup simmer for 25-30 minutes, or until the lentils are tender and the rice is cooked.
Halfway through cooking the lentils, start frying the onion. In a medium-sized pan, add the olive oil and onion and fry until golden and translucent.
Once the lentils are cooked, pour the fried onion with its oil mixture over the soup.
Using a hand blender or transferring the soup to a blender, puree the soup until smooth.
Season with salt and pepper to taste.
Serve the soup hot, with a generous squeeze of lemon, and garnish with fresh parsley, and crispy bread if desired.