Lebanese restaurant style Lentil Soup 

Rinse the lentils.

Dice one large onion and transfer to a bowl.

Chop one medium carrot and add to the bowl.

Add the juice of one lemon to the bowl.

Pour enough olive oil to coat the bottom of the pan.

Add the carrots and onion to the pan and sauté until the onions are wilted, about five minutes.

Add kosher salt to taste.

Once the onions are translucent, add the rinsed lentils and stir to toast them for about a minute.

Add 1/4 cup of jasmine rice to the pot.

Add the juice of the lemon and lemon rind.

Use an immersion blender to blend the soup until creamy.

Garnish with fried Arabic bread before serving.

Equipment Needed

Dietary

Allergens