Best 2 Lebanese Lemon Lentil Soup Recipes

Embark on a culinary journey to the heart of the Middle East with our exquisite Lebanese Lemon Lentil Soup. This delightful soup is a symphony of flavors, textures, and aromas, sure to tantalize your taste buds and warm your soul. Dive into the depths of this vibrant dish, where lentils lend their earthy goodness, while tangy lemon and aromatic spices dance together in a harmonious blend. Accompany your soup with a selection of delectable recipes featured in this article, including a refreshing Lebanese salad, fluffy pita bread, and a sweet ending with traditional Lebanese rice pudding. Indulge in the vibrant flavors of Lebanon and create an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

ADAS BIL HAMOD (LEBANESE LENTIL LEMON SOUP)

Adas bil Hamod (Lebanese Lentil Lemon Soup) image

This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping.

Provided by MissGleasonSanchezApostolides

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
½ cup chopped onions
1 pound brown lentils
3 cloves garlic, minced
1 (16 ounce) package frozen whole leaf spinach
1 tablespoon dried mint, crushed
salt to taste
¾ cup lemon juice

Steps:

Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 39.8 g, Fat 2.6 g, Fiber 19.3 g, Protein 17 g, SaturatedFat 0.4 g, Sodium 46.4 mg, Sugar 2.5 g

LEBANESE LEMON LENTIL SOUP

Lebanese Lemon Lentil Soup image

This wonderful comfort soup is a balance of lemon, salt, heat, and savory herbs. Serve it on a cold day. Can be made vegan, vegetarian, or with chicken easily.

Provided by Debra Fox Sullivan

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 2h5m

Yield 10

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
2 stalks celery with leaves, diced
2 carrots, diced
1 ½ teaspoons minced garlic
6 cups water
2 cups French green lentils
2 tablespoons chopped fresh parsley
1 tablespoon salt, or more to taste
1 tablespoon ground coriander
1 tablespoon ground cumin
1 ½ teaspoons ground black pepper
½ teaspoon cayenne pepper
¼ cup butter
1 cup all-purpose flour
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley
freshly ground black pepper

Steps:

Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
Whisk butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 37.8 g, Cholesterol 12.2 mg, Fat 8.2 g, Fiber 13.9 g, Protein 12 g, SaturatedFat 3.4 g, Sodium 755.2 mg, Sugar 2.2 g

Tips:

Use high-quality lentils. Lentils are the main ingredient in this soup, so it's important to use high-quality lentils. Look for lentils that are plump and free of debris.
Rinse the lentils before cooking. Rinsing the lentils will remove any dirt or debris that may be present. It will also help to prevent the lentils from foaming during cooking.
Use a good quality vegetable broth. The vegetable broth is another important ingredient in this soup. It adds flavor and depth to the soup. Look for a vegetable broth that is low in sodium and free of artificial ingredients.
Don't overcook the lentils. Lentils are a relatively quick-cooking legume. Overcooking them will make them mushy and bland. Cook the lentils according to the package directions or until they are tender but still hold their shape.
Add the lemon juice and herbs at the end of cooking. Adding the lemon juice and herbs at the end of cooking will help to preserve their flavor and aroma. If you add them too early, they will lose their potency.

Conclusion:

Lebanese Lemon Lentil Soup is a delicious and healthy soup that is perfect for a cold winter day. It is also a great way to use up leftover lentils. This soup is easy to make and can be tailored to your own taste preferences. If you like your soup spicy, add a pinch of cayenne pepper or red pepper flakes. If you like your soup tart, add a little extra lemon juice. No matter how you make it, Lebanese Lemon Lentil Soup is sure to be a hit!