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Lebanese Lentil Soup

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.
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Prep Time 10 minutes
Cook Time 30 minutes
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.