Lebanese Lentil Soup

Tap an ingredient or step to check it off.

1. 1Step 1: Pre-soak the rice in a small bowl of very warm water to cover the rice.
2. 2Step 2: Cut the onion into a small dice. Sautee the onion in a bit of olive oil over medium heat until translucent and the onions have a bit of a golden color to them. Set aside once finished.
3. 3Step 3: Fill a pot with 2 1/2 cups of cold water and add your lentils in there. This first boil will take about ten minutes. Over high heat, let the lentils reach a boil and then once it does, turn the heat down to medium or medium-high to cook for the remainder of the ten minutes.
4. 4Step 4: Drain the lentils of the water.
5. 5Step 5: Pour the lentils back into the same pot you used before and pour in 3 cups of cold water. Over high heat, add in your sauteed onions, 1/2 a carrot and your seasonings. After the soup reaches a boil again, turn the heat down to medium to medium-high heat and cook for the remainder of the 10-12 minutes.
6. 6Step 6: Turn the heat off and use an immersion blender to blend the mixture together until it's a combined soup. Add a few cracks of fresh black pepper and stir to finish the soup.
7. 7Step 7: The soup is on the thicker side naturally. You can add a couple to a few cups of water if you want to thin it down a bit but you may have to re-adjust seasonings if you do that.
8. 8Step 8: Serve with fried pita on top, radishes or a squeeze of fresh lemon juice (any of these are good options).