Lebanese Red Lentil Soup | Hadias Lebanese Cuisine

red lentils

🥗Healthier: green lentils

💰Cheaper: yellow split peas

Green lentils are often cheaper and provide a similar texture.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock can be healthier and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients and can be cheaper when fresh parsley is out of season.

Dice the onions and roughly chop the carrot, potato, and celery.

Wash the split lentils under running cold water and drain.

In a large pot with a lid, heat the olive oil over medium heat until it shimmers.

Add the onion and stir occasionally until it starts to wilt and slightly change in color.

Add the carrot, celery, and potato; season with cumin powder and stir for a minute.

Throw in the split lentils and stir for another minute.

Add water and bouillon cube (if used) and bring to a boil.

Reduce heat to low, cover, and let it simmer over low heat for 30 minutes.

Prepare pita croutons by cutting pita bread into medium-sized square portions, place them on a sheet pan, and toast in a preheated oven at 400°F for about 7 minutes until crisp.

Blend the soup using an immersion blender or a regular blender.

If the soup is too thick, add a bit of water to adjust the consistency.

Ladle the soup into warm bowls, drizzle with olive oil, and sprinkle with ground black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary