Lebanese Lentil Soup

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 2 whole medium carrots
• 4 whole garlic cloves
• 1 cup red lentils
• 1.5 teaspoons ground cumin
• 5 cups vegetable broth, low-sodium
• 1 can (14.5 oz) diced tomatoes, canned
• 3 tablespoons fresh lemon juice
• ½ cup fresh cilantro, finely chopped
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

1. 1

   Rinse 1 cup of red lentils under cold water in a fine-mesh strainer, swirling them gently with your fingers until the water runs clear — this removes excess starch so the soup stays light and doesn't turn too thick or starchy.

2. 2

   Dice 1 large yellow onion into 1/4-inch pieces, keeping them uniform so they cook evenly. Peel 2 medium carrots and cut them on a slight bias into 1/4-inch half-moons — the angle increases surface area and helps them cook faster.

3. 3

   Peel and mince 4 garlic cloves very finely with a knife. Squeeze fresh lemon juice into a small bowl (you need about 3 tablespoons). Roughly chop 0.5 cup of fresh cilantro leaves and tender stems.

4. 4

   Set a large heavy-bottomed pot (at least 4-quart capacity) over medium heat. Pour in 3 tablespoons of extra-virgin olive oil and let it warm for about 1 minute until it shimmers and moves freely across the pan bottom.

5. 5

   Add the diced onion and carrot pieces to the hot oil. Sauté, stirring often with a wooden spoon, until the onions are completely translucent and the carrot edges just begin to soften, about 5-6 minutes. You'll smell the sweet, caramelizing vegetables — this builds the flavor base of the soup.

6. 6

   Stir in the minced garlic and cook for 1 minute, stirring constantly, until fragrant. The garlic should soften slightly but not brown — if the edges start to brown, lower the heat to medium-low immediately.

7. 7

   Add 1.5 teaspoons of ground cumin to the pot and stir for 15 seconds until the cumin becomes fragrant and coats all the vegetables — you're blooming the spice to deepen its flavor.

8. 8

   Pour in 5 cups of vegetable broth and add the rinsed red lentils, stirring to combine. Bring to a boil over medium-high heat — you'll see large bubbles breaking the surface rapidly.

9. 9

   Once boiling, immediately reduce the heat to medium-low and add the 1 can (14.5 oz) of diced canned tomatoes with their juice. Stir well to distribute the tomatoes throughout.

10. 10

    Simmer uncovered for 20-22 minutes, stirring occasionally. The lentils are done when they've completely dissolved and created a creamy, porridge-like texture — this is characteristic of Lebanese lentil soup. Test by pressing a few lentils against the side of the pot with your spoon; they should mash easily into nothing.

11. 11

    Remove the pot from heat. Stir in 0.75 teaspoon of kosher salt and 0.25 teaspoon of black pepper. Taste a spoonful — the soup should taste warm and comforting. Now stir in the fresh lemon juice (3 tablespoons); the acid brightens the cumin and tomato flavors instantly.

12. 12

    Ladle the soup into four bowls. Top each bowl with a pinch of the chopped fresh cilantro and a light drizzle of extra-virgin olive oil. Serve immediately while steaming — Lebanese lentil soup is best enjoyed hot, with warm flatbread or pita on the side for scooping.

Tools you’ll need

• fine-mesh strainer
• cutting board
• chef's knife
• small bowl
• large heavy-bottomed pot (4-quart minimum)
• wooden spoon
• soup ladle

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