Lebanese-Style Red Lentil Soup Recipe
This is a wonderful, tangy, spicy soup that sort of resembles split-pea. I sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
I love lentil soup. But not this one. The lemon juice is overpowering, and I don't care for the cumin in this soup. I will not make this again, but stick with the excellent Greek Lentil Soup recipe that I found on this website.
I love this soup so I'm giving it five stars even though I had a few problems with it. I had trouble getting 3/4 cup of lemon juice from two whole lemons so suggest using part fresh squeezed and the rest from a bottle. My soup didn't come out very yellow (red lentils are yellow) and I wonder if I didn't blend it well enough. I liked it a bit "chunky", as did my boyfriend, but the color was a bit difficult to swallow! I had red lentil soup at a restaurant once and it was spectacular. I think this recipe could be too!
A lemon-mint yogurt brings refreshing flavor to Chef John's red lentil soup that's so satisfying, it doesn't need meat.
This is good! I basically used whatever I had, which meant I added cauliflower and carrots to the sauteed veg. I also only had canned lentils, and no cilantro, but it still turned out yummy! I also had to use lime juice instead of lemon and veggie stock instead of chicken, but this versatile recipe handled it all great! Thanks!
delicious tasting soup. Great recipe, no altering needed.
Good! I used a little less cayenne pepper, and it came out with just the right touch of spicyness.
This soup is super quick and easy. We usually serve this with hot naan and sometimes over basmati rice. It's delicious!