Lebanese Style Vegetarian Lentil Soup
At a glance
A hearty and warming Lebanese vegetarian lentil soup made with red lentils, potatoes, and vegetables, seasoned with cumin and garnished with lemon, parsley, and za'atar.
Ingredients
- 2 cups red lentils
- 2 large russet potatoes
- 1 carrot
- 1 onion
- 3 pieces garlic
- 1 tomato
- 7 cups water
- 3 tbsp olive oil
- 2 tsp cumin
- 2 tsp salt
- lemon wedges to serve
- few sprigs parsley
- zaa'tar to taste
- pepper to taste
Method
- 1
Rinse and drain the red lentils and set aside.
- 2
Peel the russet potatoes and chop into small cubes.
- 3
Finely chop the carrot, onion, and garlic. Dice the tomato.
- 4
Bring 7 cups of water to a boil using a kettle.
- 5
Heat a stock pot to medium heat. Add olive oil, then the onions, and sauté for 3-4 minutes.
- 6
Add the carrots and sauté for 2 minutes. Add the garlic and sauté for 1 minute.
- 7
Add cumin, salt, and pepper. Sauté for another minute. Add the red lentils and tomato, and sauté for another minute.
- 8
Add the potatoes and pour in the hot water. Stir well.
- 9
Bring the soup to a boil, then cover and cook on medium heat for 20 minutes.
- 10
Transfer 3-4 cups of soup to a blender. Blend on medium low for a few seconds, then pour back into the pot and stir.
- 11
Serve the soup garnished with lemon juice, chopped parsley, a drizzle of olive oil, za'atar, and cracked pepper.
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Original video
Source video from Yeung Man Cooking. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=weBDIPayQtI
Source details
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