Gluten-Free Lebanese Lentil Soup

Ingredients

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• 6 cups gluten-free chicken or vegetable stock Shop
• 1 cup red lentils, rinsed Shop
• 1 large onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz), undrained (optional) Shop
• 2 tbsp olive oil
• 1 tsp ground cumin Shop
• 1/2 tsp ground coriander Shop
• 1/4 tsp cayenne pepper (optional, for a touch of heat) Shop
• 1 tbsp fresh lemon juice
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste

Instructions

1. 1 Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. 2 Add the diced carrots and celery to the pot and cook, stirring occasionally, for about 5 minutes until they begin to soften slightly. Stir in the ground cumin, ground coriander, and cayenne pepper (if using), cooking for 30 seconds until the spices are fragrant.
3. 3 Pour in the gluten-free chicken or vegetable stock and add the rinsed red lentils and the optional diced tomatoes. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes, or until the lentils are tender and have broken down, thickening the soup.
4. 4 Once the lentils are tender, stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasonings as needed. Continue to simmer for an additional 5 minutes to allow the flavors to meld together. The soup should have a thick, comforting consistency.

Nutrition (per serving)

Tips & Notes

• Red lentils break down completely. Blend the soup for the smooth, traditional texture, or leave it rustic.
• Squeeze extra lemon into each bowl. Lebanese lentil soup is known for its bright lemony finish.
• Red lentil soup thickens as it stands. Thin leftovers with a little stock or water when reheating.

Common questions