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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!

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Wash the Lentils
  2. Rinse the red lentils in a strainer under running water until the water runs clear. Drain and set aside.
  3. Sauté the Vegetables
  4. Heat olive oil in a large stockpot over medium heat.
  5. Add the diced onion and sauté for about 5 minutes, until softened and translucent.
  6. Stir in the diced carrot and potatoes, cooking for another 1–2 minutes.
  7. Add Lentils and Spices
  8. 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.
  9. Pour in the Stock
  10. Pour in the vegetable stock, stirring to combine all the ingredients.
  11. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40 minutes.
  12. Blend the Soup
  13. Remove the pot from heat and let the soup cool slightly.
  14. 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.
  15. Adjust and Serve
  16. Taste the soup and adjust the seasoning if needed.
  17. 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.