Lebanese Lentil Soup: A Nutritious and Comforting Recipe

When it comes to hearty, wholesome meals, nothing beats a bowl of Lebanese Lentil Soup. This Middle Eastern classic is beloved for its earthy flavors, creamy texture, and nourishing ingredients. Whether you’re looking for a healthy weeknight dinner or a comforting dish on a chilly day, Lebanese lentil soup is the perfect choice.

With red lentils, warming spices, and a touch of lemon, this soup is easy to make and full of bold, satisfying flavors. Let’s explore how you can create this traditional dish and enjoy its incredible taste and health benefits.

Why Lebanese Lentil Soup Should Be on Your Table

Lebanese lentil soup isn’t just a meal—it’s a celebration of flavor and nutrition. Here’s why you’ll love it:

• Nutritious: Packed with plant-based protein, fiber, and essential vitamins, it’s both healthy and filling.
• Budget-Friendly: Made with affordable, pantry-friendly ingredients.
• Quick and Easy: Ready in under an hour with minimal prep.
• Vegan and Gluten-Free: Naturally suitable for various dietary preferences.

Whether you’re a lentil lover or new to this versatile legume, Lebanese lentil soup is bound to become a staple in your kitchen.

Ingredients for Lebanese Lentil Soup

Core Ingredients

Step-by-Step Instructions

1. Wash the Lentils

• Place the red lentils in a strainer and rinse them under running water until the water runs clear.
• Drain and set aside. This step removes excess starch and ensures a cleaner flavor.

2. Sauté the Vegetables

• Heat the olive oil in a large stockpot over medium heat.
• Add the diced onion and sauté for about 5 minutes until softened and translucent.
• Stir in the carrot and potatoes, cooking for another 1–2 minutes while stirring continuously.

3. Add the Lentils and Spices

• Add the rinsed lentils to the pot, followed by the cumin, turmeric, salt, and black pepper. Stir to coat the lentils and vegetables with the spices.

4. Pour in the Stock

• Pour in the vegetable stock, stirring to combine all the ingredients.
• Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 40 minutes.

5. Blend the Soup

• Remove the pot from heat and let the soup cool slightly. This prevents burns while blending.
• Use an immersion blender to puree the soup until it’s smooth and creamy. Alternatively, transfer the soup to a high-speed blender in batches and blend carefully.

6. Adjust and Serve

• Taste the soup and adjust the seasoning as needed.
• Serve hot with a squeeze of fresh lemon juice for a bright, tangy finish.

Tips for the Perfect Lebanese Lentil Soup

1. Choose the Right Lentils

• Red lentils are ideal for this recipe as they cook quickly and create a creamy texture. Avoid green or brown lentils, which hold their shape and don’t blend as easily.

2. Don’t Skip the Lemon

• Lemon juice is essential to balance the earthy flavors of the lentils and spices. Add it just before serving for the best flavor.

3. Use Homemade Stock

• If possible, use homemade vegetable stock for a richer, more natural flavor.

4. Customize the Texture

• If you prefer a chunkier soup, blend only half of the mixture or skip the blending step entirely.

Nutritional Benefits of Lebanese Lentil Soup

This soup is not only delicious but also a powerhouse of nutrients, making it an excellent choice for a balanced diet.

Creative Variations for Lebanese Lentil Soup

1. Spicy Lentil Soup

• Add a pinch of red pepper flakes or diced green chilies for a spicy kick.

2. Add Greens

• Stir in fresh spinach or kale during the last 5 minutes of cooking for added nutrients.

3. Coconut Twist

• Replace half the vegetable stock with coconut milk for a creamy, tropical flavor.

4. Protein Boost

• Top the soup with a dollop of Greek yogurt or sprinkle in roasted chickpeas for extra protein.

5. Serve with Bread

• Pair with warm pita bread or crusty sourdough for a complete meal.

FAQs About Lebanese Lentil Soup

1. Can I make this soup ahead of time?

Yes! Lebanese lentil soup stores well in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave before serving.

2. Can I freeze lentil soup?

Absolutely. Let the soup cool completely, then transfer it to airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

3. What can I use instead of red lentils?

While red lentils are best, yellow lentils or split mung beans are good substitutes.

4. Can I make this soup in a slow cooker?

Yes. Sauté the vegetables first, then transfer all ingredients to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

5. How do I thicken or thin the soup?

To thicken, simmer uncovered for a few extra minutes. To thin, add more vegetable stock or water until you reach your desired consistency.

6. Is Lebanese lentil soup spicy?

No, it’s mild with earthy flavors. If you like heat, you can add cayenne or red pepper flakes.

Conclusion: Try This Lebanese Lentil Soup Recipe Today!

There’s something incredibly comforting about a bowl of homemade Lebanese Lentil Soup. It’s creamy, flavorful, and packed with nutrients, making it a go-to meal for any day of the week. With just a few simple ingredients and easy steps, you can enjoy a taste of the Middle East right in your kitchen.

So grab your stockpot, prep those veggies, and savor the warmth and richness of this timeless dish. Your taste buds—and your body—will thank you! 🌿🍋

Lebanese Lentil Soup: A Nutritious and Comforting Recipe

Print Recipe

Lebanese Lentil Soup is a hearty, creamy, and nutritious Middle Eastern classic. Packed with red lentils, earthy spices, and a splash of lemon, this quick and easy soup is perfect for a comforting weeknight dinner or a healthy meal any day. It’s naturally vegan, gluten-free, and budget-friendly, making it a must-try dish!

• Author: ating
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Dinner, Soup
• Method: Simmering
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Core Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 1 carrot, peeled and diced
• 2 potatoes, peeled and diced
• 1½ cups red lentils, rinsed and drained
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon cumin
• ½ teaspoon turmeric
• 8 cups vegetable stock
• Juice of 1 lemon

Optional Toppings:

• Fresh parsley, chopped
• Lemon wedges
• Red pepper flakes

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Instructions

• Wash the Lentils
  • Rinse the red lentils in a strainer under running water until the water runs clear. Drain and set aside.
• Sauté the Vegetables
  • Heat olive oil in a large stockpot over medium heat.
  • Add the diced onion and sauté for about 5 minutes, until softened and translucent.
  • Stir in the diced carrot and potatoes, cooking for another 1–2 minutes.
• Add Lentils and Spices
  • Add the rinsed lentils to the pot, followed by cumin, turmeric, salt, and black pepper. Stir to coat the vegetables and lentils with the spices.
• Pour in the Stock
  • Pour in the vegetable stock, stirring to combine all the ingredients.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40 minutes.
• Blend the Soup
  • Remove the pot from heat and let the soup cool slightly.
  • Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a high-speed blender in batches and blend carefully.
• Adjust and Serve
  • Taste the soup and adjust the seasoning if needed.
  • Serve hot with a squeeze of fresh lemon juice and optional garnishes like parsley, lemon wedges, or red pepper flakes.

Notes

• Make It Ahead: Store the soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
• Texture Options: For a chunkier soup, blend only half the mixture or skip blending entirely.
• Variations: Add greens like spinach or kale, or replace half the vegetable stock with coconut milk for a creamier texture.