Lebanese Lentil Soup: A Nutritious and Comforting 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!
- 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
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
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.