Years ago, while in graduate school, I worked in a Lebanese restaurant and fell in LOVE with their crushed lentil soup. I basically ate this soup everyday for 2 years. This recipe is hands down my favourite soup recipe! It’s filling, wholesome, flavourful and beyond healthy. Not to mention it’s also vegan AND gluten free. What more could you ask for!? It is perfect as a fall or winter dish but it is just as delicious cold for summer month meals! This soup is great as a side dish but is definitely filling enough for a main dish. Whichever temperature you choose for this soup it definitely will not disappoint – trust me!
Ingredients
1 Tbsp olive oil
1 large onion finely chopped
1 cup dried red lentils, rinsed
1 tsp cumin
1 tsp salt
Pepper to taste
6-8 cups vegetable broth **
2 Tbsp rice
¼ cup freshly squeezed lemon juice
Instructions
- In a medium-large pot heat oil and sauté onions over medium heat until golden.
- add remaining ingredients except lemon juice and bring to a boil.
- Cover and cook over medium heat for 25 minutes
- Puree the soup in a food processor or with hand mixer
- Return to heat and add lemon juice
- Serve!
**notes
I like my lentil soup nice and thick, so I only add 6 cups but if you like it thin then add more.
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