Lebanese Lentil Soup - quick and easy, healthy recipe!

Sift through 1 cup of red lentils to check for stones or odd bits.

Add 5 cups of cold water to the lentils.

Bring the lentils to a boil and skim off any foam that comes to the surface.

Roughly chop 1 onion, 1 carrot, and 1 medium potato, and add them to the boiling lentils.

Cook for about 20 minutes until the potatoes are done.

Add a small pinch of turmeric and half a tablespoon of salt while cooking.

Turn off the heat and use a hand blender to make the soup smooth.

Add more boiling water if you prefer a thinner consistency.

Drizzle extra virgin olive oil into the soup before serving.

Optionally, add a squeeze of lemon before serving.

Equipment Needed

Dietary

Allergens