Lebanese Lentil Soup


Creamy, tangy lentil soup you can drink by the quart.


1 cup red lentils

8 cups water

1/4 cup rice

1 small onion, chopped

2 Tbs. olive oil

2 Tbs. butter

2 tsp. ground cumin

1/2 bunch parsley, chopped

1/2 tsp. pepper

1 tsp. salt

1 Tbs. lemon juice

Wash and pick over the lentils, removing any duds.

Wash the rice separately and set aside.

Place water and lentils into a deep saucepan set over high heat.

Bring to a boil, reduce heat, and cook for 30 minutes, making sure the water level covers the lentils at all times; add hot water, if necessary.

After 30 minutes, add the rice and cook for 10 minutes, stirring occasionally to prevent sticking.

As the soup cooks, heat the olive oil and butter together in a small frying pan.

Add the onion and cook, stirring frequently, until golden.

Add the onion to the soup along with the cumin, parsley, pepper, salt, and lemon juice.

Stir and cook for 5 minutes.

Taste soup and adjust seasoning as desired.

Working in small batches, puree the soup in a blender until the entire quantity has been processed and is smooth


This is my favorite soup; I really can’t get enough of it. I season it at the table with extra lemon juice and a dash of cayenne pepper. Now and then, I’ll stir a big spoonful of plain yogurt into my bowl. Bliss.