Lebanese Lentil Soup Recipe

Lebanese Lentil Soup is a traditional Middle Eastern dish made with red lentils, simple vegetables, and warm spices. It stands out because it cooks quickly and becomes creamy without adding cream. The blend of lentils, turmeric, cumin, and olive oil gives the soup a deep, earthy flavor. A squeeze of lemon lifts the dish and adds a bright note. This soup is known for being nutritious, filling, and gentle on the stomach.

Cooking Lebanese Lentil Soup usually takes about 25 to 30 minutes from start to finish. Preparing the vegetables takes only a few minutes. The soup simmers fast because red lentils soften quickly. This timing makes the recipe convenient for weeknight meals, meal prep, or a warm lunch. It delivers flavor and comfort without long cooking.

This recipe shows how simple ingredients can create a rich, comforting bowl of Lebanese Lentil Soup. The way lentils break down into a smooth base makes the soup feel hearty without being heavy. The lemon and parsley add brightness that balances the warm spices. These qualities help the dish stay flavorful, reliable, and easy for anyone to enjoy, even with basic cooking skills.

Why You’ll Love It Lebanese Lentil Soup

• Comforting Flavor: You’ll love this Lebanese Lentil Soup because it gives warm, rich comfort in every sip. The soft lentils, simple spices, and fresh lemon make a cozy bowl. This Lebanese Lentil Soup tastes bright, earthy, and soothing.
• Nutritious Goodness: This Lebanese Lentil Soup packs protein, fiber, and iron in one easy bowl. It fills you up without feeling heavy. You enjoy clean ingredients that support energy, gut health, and steady strength. This Lebanese Lentil Soup nourishes your whole day.
• Quick and Easy: This Lebanese Lentil Soup cooks fast and fits busy schedules. You need simple pantry items, and the steps stay easy for any home cook. It always turns out tasty, making Lebanese Lentil Soup a reliable and joyful meal.

Ingredient Notes for Lebanese Lentil Soup

• Red lentils: Red lentils cook fast and give Lebanese lentil soup a smooth, creamy texture. They also add protein and a mild, earthy taste.
• Onion: Onion builds a sweet and savory base. It softens as it cooks and blends into the soup for rich flavor.
• Garlic cloves: Garlic adds warm depth and a classic aroma that makes Lebanese lentil soup taste bold and comforting.
• Carrot: Carrots give natural sweetness and extra color. They balance the spices and make the soup more hearty.
• Olive oil: Olive oil helps sauté the vegetables and brings a mild, fruity taste that fits this Middle Eastern soup.
• Ground cumin: Cumin adds a warm, nutty flavor that defines the taste of Lebanese lentil soup. It is one of the key spices.
• Turmeric: Turmeric gives a golden color and a mild bitter note. It supports digestion and blends well with cumin.
• Black pepper: Black pepper adds gentle heat and lifts the overall flavor.
• Salt: Salt brings all the flavors together. Add it slowly so the soup stays balanced.
• Water or vegetable broth: Broth makes the soup richer, but water also works well. Both create the right consistency for Lebanese lentil soup.
• Lemon: Fresh lemon juice adds a bright, tangy finish. It cuts through the creamy lentils and makes the soup taste fresh.
• Fresh parsley: Parsley gives a clean, herbal touch. It adds color and a light flavor that completes Lebanese lentil soup.

Helpful Tips and Add Your Touch

For a rich flavor in Lebanese Lentil Soup, sauté onions and garlic until golden. This builds a strong base that boosts the dish. Add warm spices like cumin and turmeric for depth. Keep the soup thick or thin based on your taste. A squeeze of lemon brightens everything.

To make Lebanese Lentil Soup even better, rinse red lentils well to remove extra starch. Use vegetable broth for a fuller taste. Add carrots or celery for more texture. Stir often so the lentils cook evenly. Finish with fresh herbs like parsley for a clean, fresh touch.

Add your style to Lebanese Lentil Soup with toppings. Crispy toasted pita adds crunch. Chili flakes give gentle heat. A spoon of yogurt adds creaminess and balance. Adjust salt and lemon at the end so flavors stay bright. This simple dish becomes special when you make it your own.

Lebanese Lentil Soup Variation

You can make many versions of Lebanese Lentil Soup. These variations help you adjust flavor, texture, or nutrition.

• Herb Variation: Add cilantro or parsley for a fresh taste. Stir the herbs into the soup right before serving to lift the flavor.
• Spicy Variation: Add chili flakes or black pepper to give Lebanese Lentil Soup a mild heat. The spice blends well with cumin and turmeric.
• Vegetable Variation: You can add potatoes, celery, tomatoes, or spinach. These vegetables make Lebanese Lentil Soup thicker and richer.
• Coconut Variation: Add a small amount of coconut milk for a creamy texture. It changes the flavor but keeps it comforting.
• Lemon Variation: Extra lemon juice creates a bright and tangy bowl. Many people love this citrus twist in Lebanese Lentil Soup.

These variations help you enjoy Lebanese Lentil Soup in new ways without losing the traditional base.

How to Serve Lebanese Lentil Soup

Serve Lebanese Lentil Soup warm. This soup pairs well with simple sides and toppings.

• Add a squeeze of fresh lemon to enhance the flavor.
• Serve with warm pita bread or crusty bread for dipping.
• Top with fresh parsley or cilantro for color and freshness.
• Add fried onions on top for extra taste and crunch.
• Pair Lebanese Lentil Soup with a small salad to make a full meal.

Many families enjoy Lebanese Lentil Soup as a starter, but it also works as a main dish because it is filling and nutritious.

Storage Options

Store Lebanese Lentil Soup safely to keep the taste fresh.

• Refrigerator: Keep Lebanese Lentil Soup in an airtight container. It stays fresh for up to 4 days. Reheat on the stove for the best flavor.
• Freezer: You can freeze Lebanese Lentil Soup for up to 3 months. Let the soup cool before freezing. Thaw it in the fridge overnight and reheat slowly.
• Meal Prep: This soup works well for weekly meal prep. Make a big batch of Lebanese Lentil Soup and divide it into small containers for easy lunches.

FAQs About Lebanese Lentil Soup

Is Lebanese lentil soup healthy?
Yes, Lebanese lentil soup is very healthy because lentils offer fiber, protein, and key minerals. The soup uses simple whole foods, which support a balanced diet.

How do you make Lebanese lentil soup thicker?
You can make Lebanese lentil soup thicker by cooking it longer or blending part of the soup. Both ways help create a creamy feel without extra cream.

Can I freeze Lebanese lentil soup?
Yes, you can freeze Lebanese lentil soup for up to three months. Store it in an airtight container to keep the flavor fresh.

What can I serve with Lebanese lentil soup?
You can serve Lebanese lentil soup with warm pita bread, a green salad, or grilled vegetables. These sides help turn it into a full, satisfying meal.

Lebanese Lentil Soup Recipe

Lebanese Lentil Soup is a traditional Middle Eastern dishmade with red lentils, simple vegetables, and warm spices. It stands outbecause it cooks quickly and becomes creamy without adding cream. The blend oflentils, turmeric, cumin, and olive oil gives the soup a deep, earthy flavor. Asqueeze of lemon lifts the dish and adds a bright note. This soup is known forbeing nutritious, filling, and gentle on the stomach.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course: Soup

Cuisine: Lebanese

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup red lentils rinsed
• 1 medium onion finely chopped
• 2 garlic cloves minced
• 1 carrot diced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon black pepper
• 1 teaspoon salt adjust to taste
• 6 cups water or vegetable broth
• Juice of 1 lemon
• Fresh parsley for garnish optional

Equipment

• Medium or large soup pot
• Cutting board
• Sharp knife
• Wooden spoon or silicone spoon
• Measuring Cups and Spoons
• Fine-mesh strainer
• Hand blender (optional)
• Ladle

Method

 

1. Heat the oil in a soup pot over medium heat. Add onions and sauté until soft.
2. Add garlic and carrots. Stir for 1–2 minutes to release aroma.
3. Mix in the spices—cumin, turmeric, pepper, and salt. Toast lightly for deeper flavor.
4. Add lentils and stir to coat them in the spices.
5. Pour in the water or broth. Bring to a boil.
6. Reduce the heat. Simmer for 20–25 minutes until lentils soften.
7. Mash or blend slightly if you prefer a smooth texture.
8. Stir in lemon juice and taste for seasoning.
9. Serve warm with fresh parsley.

Notes

For the best Lebanese lentil soup, always use red lentils because they cook faster and melt into the broth, creating a creamy texture without cream. If the soup becomes too thick, add a splash of warm water as needed. Lemon juice is key—add it at the end, or it will dull during cooking. If you enjoy deeper flavor, sauté the spices for a few seconds before adding the liquid. This soup thickens as it cools, so adjust consistency before serving.