This Lebanese Red Lentil soup is the perfect easy holiday or weeknight rush dinner. It can be whipped together in 3o minutes! This soup is healthy, hearty and vegan!
Lentils is a staple in Lebanese cuisine. I love cooking anything with lentils, especially red lentils because they cook in about 20 minutes and taste great! They also tend to get a little mushy after cooking, making them perfect in soups.
Lebanese Red Lentil Soup
If you ever thought lentils were boring, this one pot Lebanese red lentil soup with cumin, black pepper, short grain rice, shredded carrots and onions will prove you wrong!
This soup is comforting, easy to make, and ready in just 30 minutes.
You can’t ask for much more in life 😉
How to Make Lebanese Red Lentil Soup with Rice and Carrots:
- In a medium-sized soup pot set over medium heat add olive oil.
- Once the oil is hot, add in the diced onion, salt, ground cumin, ground black pepper and sauté just until soft.
- Add red lentil, mix well and sauté for another minute or so.
- Pour in water, and bring mixture to a boil.
- Turn down the heat to medium low, add shredded carrots and rice and stir everything together.
- Pop a lid on the pot, and simmer for about 25-30 minutes or until the carrots and lentils are soft.
- Taste and adjust seasonings if needed.
- Serve it with your favorite toast and enjoy!
How can I store this soup?
If you have any lentil soup leftovers, just pop it in the fridge in an airtight container once it has cooled, it will keep for up to 4 days . If the soup seems very thick after being in the fridge overnight you can thin it out with a little bit of water before re heating.
Can I freeze this soup?
Yes! Also store in an airtight, freezer-safe container for up to 3 months. Defrost in the fridge overnight then reheat on the stovetop or in the microwave and add water to thin it out if needed.
Do you love this Lebanese red lentil soup?
Why not try a few of my other lentil recipes!