Lebanese Lentil Soup

Step 1

Rinse 1 cup of red lentils under cold water in a fine-mesh strainer, swirling them gently with your fingers until the water runs clear — this removes excess starch so the soup stays light and doesn't turn too thick or starchy.

Step 2

Dice 1 large yellow onion into 1/4-inch pieces, keeping them uniform so they cook evenly. Peel 2 medium carrots and cut them on a slight bias into 1/4-inch half-moons — the angle increases surface area and helps them cook faster.

Step 3

Peel and mince 4 garlic cloves very finely with a knife. Squeeze fresh lemon juice into a small bowl (you need about 3 tablespoons). Roughly chop 0.5 cup of fresh cilantro leaves and tender stems.

Step 4

Set a large heavy-bottomed pot (at least 4-quart capacity) over medium heat. Pour in 3 tablespoons of extra-virgin olive oil and let it warm for about 1 minute until it shimmers and moves freely across the pan bottom.

Step 5

Add the diced onion and carrot pieces to the hot oil. Sauté, stirring often with a wooden spoon, until the onions are completely translucent and the carrot edges just begin to soften, about 5-6 minutes. You'll smell the sweet, caramelizing vegetables — this builds the flavor base of the soup.

Step 6

Stir in the minced garlic and cook for 1 minute, stirring constantly, until fragrant. The garlic should soften slightly but not brown — if the edges start to brown, lower the heat to medium-low immediately.

Step 7

Add 1.5 teaspoons of ground cumin to the pot and stir for 15 seconds until the cumin becomes fragrant and coats all the vegetables — you're blooming the spice to deepen its flavor.

Step 8

Pour in 5 cups of vegetable broth and add the rinsed red lentils, stirring to combine. Bring to a boil over medium-high heat — you'll see large bubbles breaking the surface rapidly.

Step 9

Once boiling, immediately reduce the heat to medium-low and add the 1 can (14.5 oz) of diced canned tomatoes with their juice. Stir well to distribute the tomatoes throughout.

Step 10

Simmer uncovered for 20-22 minutes, stirring occasionally. The lentils are done when they've completely dissolved and created a creamy, porridge-like texture — this is characteristic of Lebanese lentil soup. Test by pressing a few lentils against the side of the pot with your spoon; they should mash easily into nothing.

Step 11

Remove the pot from heat. Stir in 0.75 teaspoon of kosher salt and 0.25 teaspoon of black pepper. Taste a spoonful — the soup should taste warm and comforting. Now stir in the fresh lemon juice (3 tablespoons); the acid brightens the cumin and tomato flavors instantly.

Step 12

Ladle the soup into four bowls. Top each bowl with a pinch of the chopped fresh cilantro and a light drizzle of extra-virgin olive oil. Serve immediately while steaming — Lebanese lentil soup is best enjoyed hot, with warm flatbread or pita on the side for scooping.