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Creamy Lebanese Red Lentil Soup Recipe Easy Homemade with Lemon and Crispy Onions

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A comforting and creamy Lebanese red lentil soup with bright lemon juice and crispy fried onions on top, perfect for cozy nights and packed with flavor.

Ingredients

Scale
  • 1 cup (200g) red lentils, rinsed well
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • 4 cups (1 liter) vegetable broth or water
  • Juice of 1 large lemon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt, adjust to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium onion, thinly sliced into rings (for crispy topping)
  • 1/4 cup (30g) all-purpose flour
  • Vegetable oil for frying (neutral oil like canola or sunflower)

Instructions

  1. Rinse 1 cup (200g) of red lentils under cold water until the water runs clear. Set aside.
  2. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the finely chopped large yellow onion and cook for about 5 minutes until softened and translucent.
  3. Add 3 minced garlic cloves and cook for another 1-2 minutes until fragrant but not browned.
  4. Stir in 1 teaspoon ground cumin and 1/2 teaspoon turmeric. Toast for about 30 seconds, stirring constantly.
  5. Add the rinsed lentils and 4 cups (1 liter) vegetable broth or water. Bring to a boil, then reduce heat to low and simmer gently for 25-30 minutes until lentils are soft and breaking down.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a blender and return to pot. For chunkier texture, mash with a potato masher.
  7. Add salt (1 teaspoon or to taste) and freshly ground black pepper (1/2 teaspoon). Squeeze in juice from 1 large lemon and stir well. Simmer for another 5 minutes.
  8. While soup simmers, heat about 1/2 inch of vegetable oil in a medium frying pan over medium-high heat.
  9. Toss thinly sliced onion rings (1 medium onion) in 1/4 cup (30g) all-purpose flour to coat lightly.
  10. Fry onions in batches for 2-3 minutes until golden and crisp. Drain on paper towel-lined plate.
  11. Ladle soup into bowls and top generously with crispy onions. Serve with an extra lemon wedge if desired.

Notes

If soup is too thick after blending, add more broth or water to reach desired consistency. Taste and adjust seasoning before serving. For gluten-free version, use chickpea or rice flour for crispy onions. Fry onions just before serving to keep them crispy.

Nutrition

Keywords: red lentil soup, Lebanese soup, creamy lentil soup, lemon lentil soup, crispy onions, easy soup recipe, healthy soup, plant-based protein

Find it online: https://gleefulfork.com/creamy-lebanese-red-lentil-soup-recipe-easy-homemade-with-lemon-and-crispy-onions/