There’s something magical about a steaming bowl of Lebanese lentil soup on a chilly evening – it’s like a warm hug from my grandmother’s kitchen. I first fell in love with this recipe during a trip to Beirut, where every family seemed to have their own special version passed down through generations. What makes this Lebanese lentil soup recipe so perfect? It’s ridiculously simple (just pantry staples!), packed with plant-based protein, and comes together in about 30 minutes. The bright lemon and earthy cumin transform humble lentils into something extraordinary. My kids gobble it up, and honestly? I’ve been known to eat it straight from the pot while “taste-testing.”
Table of Contents
Table of Contents
Why You’ll Love This Lebanese Lentil Soup Recipe
This isn’t just any lentil soup – it’s a bowl of cozy perfection that ticks all the boxes:
- Weeknight superhero: Ready in 35 minutes flat (yes, I timed it between toddler meltdowns)
- Nutrient-packed: Plant-based protein and fiber will keep you full for hours
- Wallet-friendly: Costs less than takeout but tastes like a Lebanese grandmother’s love
- Crave-worthy flavors: That bright lemon-cumin combo? *Chef’s kiss*
- Customizable: Throw in extra veggies or spice it up – it’s impossible to mess up
Trust me, this Lebanese lentil soup recipe will become your new pantry staple. I make it weekly!
Ingredients for Lebanese Lentil Soup
Okay, let’s raid the pantry! Here’s what you’ll need for my go-to Lebanese lentil soup – I promise it’s all simple stuff you probably have already (except maybe the fresh cilantro, but trust me, it’s worth running out for):
- 1 tablespoon olive oil – the good stuff, please! It makes all the difference
- 1 onion, diced – I like yellow for sweetness, but white works too
- 1 large garlic clove, minced – okay fine, I usually use 2…I’m weak for garlic
- 1 teaspoon cumin – toasty, earthy magic right here
- 1 teaspoon turmeric – for that gorgeous golden color
- 1 cup (130g) diced carrots – about 2 medium, no need to peel
- 1 cup (130g) diced potatoes – Yukon golds are my favorite
- 1½ cups (270g) red lentils – rinsed well (they’re sneaky dusty!)
- 5 cups (1.2L) vegetable broth – or hot water + 1 bouillon cube in a pinch
- ¾-1 teaspoon salt – start light, you can always add more
- ⅛ teaspoon black pepper – freshly cracked if you’re fancy
- ½ lemon, juiced – none of that bottled stuff!
- Handful cilantro or parsley – torn, not chopped, for that fresh pop
See? Nothing crazy! Now let’s make some soup magic happen.
How to Make Lebanese Lentil Soup
Alright, let’s get cooking! This Lebanese lentil soup comes together so easily, you’ll be slurping it up before you know it. Here’s exactly how I make it – follow these steps and you’ll have perfect results every time.
Step 1: Sauté the Aromatics
Grab your favorite soup pot (I use my Dutch oven) and heat that olive oil over medium. Toss in the diced onion and let it sweat for about 5 minutes – you want it soft and translucent, not browned. When the onions are ready, add the minced garlic, cumin, and turmeric. Oh, that smell! Stir constantly for just 60 seconds to wake up the spices (we call this “blooming” them). Careful not to burn the garlic – it’ll turn bitter if you do. This step builds the flavor foundation for your Lebanese lentil soup.
Step 2: Cook the Lentils and Vegetables
Now toss in the rinsed lentils, carrots, and potatoes – give everything a good stir to coat in those lovely spices. Pour in the broth (it should hiss and bubble happily!) and add the salt and pepper. Bring it to a lively boil, then immediately reduce to a gentle simmer. Cover with the lid slightly ajar and let it bubble away for 20 minutes. I stir occasionally to prevent sticking, and peek to make sure it’s not boiling too hard – we want a lazy simmer that makes the lentils melt into creaminess. The soup is ready when the lentils have completely broken down and the veggies are tender.
Step 3: Adjust and Serve
Time for the fun part! Taste and adjust the salt – I usually add another pinch at this stage. Want creamy soup? Grab your immersion blender and pulse a few times (I leave some texture). Love it chunky? Skip blending! Squeeze in that fresh lemon juice – it brightens everything up beautifully. Ladle into bowls and shower with cilantro or parsley. The final touch? A drizzle of good olive oil if you’re feeling fancy. Now grab some warm pita and dive in!
Expert Tips for the Best Lebanese Lentil Soup
After making this Lebanese lentil soup more times than I can count, here are my foolproof secrets for perfection:
- Lemon is non-negotiable: Freshly squeezed juice makes all the difference – bottled just can’t compare!
- Broth control: Too thick? Add hot water ¼ cup at a time. Too thin? Simmer uncovered for 5 extra minutes.
- Herb magic: Toss in the cilantro/parsley right before serving – they lose their punch if added too early.
- Spice boost: Toast whole cumin seeds with the onions for extra depth (just grind them first if you dislike texture).
These little tricks take this soup from good to “wow, can I get your recipe?” territory!
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35-Minute Lebanese Lentil Soup Recipe for Cozy Comfort
A hearty and nutritious Lebanese lentil soup, perfect for a comforting meal. Easy to make with simple ingredients.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 large garlic clove, minced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 cup (130 grams) carrots, diced
- 1 cup (130 grams) potatoes, diced
- 1 ½ cup (270 grams) red lentils, rinsed and drained
- 5 cups (1.2 liter) vegetable broth or hot water
- ¾ – 1 teaspoon fine salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
- ½ lemon, juice
- 1 handful cilantro or parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and cook for 5 minutes until soft.
- Add cumin, turmeric, garlic, and stir for 1 minute.
- Add lentils, carrots, potatoes, and stir.
- Pour in the broth, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
- Remove from heat and adjust seasoning and consistency.
- Optional: Blend with an immersion blender for a creamy texture.
- Serve with chopped parsley or cilantro and lemon juice.
Notes
- Adjust broth for desired thickness.
- Use fresh lemon juice for best flavor.
- Garnish with paprika if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Common Questions About Lebanese Lentil Soup
I get asked about this Lebanese lentil soup recipe all the time – here are the questions that pop up most often in my kitchen and inbox:
Can I use brown or green lentils instead of red?
Technically yes, but the texture will be different! Red lentils break down completely (that’s why they’re perfect for soup), while brown/green hold their shape. If you swap, you’ll need to cook nearly twice as long and may want to blend for creaminess.
How long do leftovers last?
This soup gets even better the next day! Store cooled leftovers in an airtight container for up to 4 days in the fridge. The lemon helps preserve it beautifully. Just stir in a splash of water when reheating – it thickens as it sits.
Can I freeze Lebanese lentil soup?
Absolutely! Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat gently, stirring in a bit of fresh lemon juice to brighten the flavors back up. The potatoes may get slightly grainy, but it still tastes amazing.
Serving Suggestions for Lebanese Lentil Soup
Oh, let me tell you how we serve this Lebanese lentil soup in my house! Warm pita bread for dipping is a must – my kids love tearing off pieces and making little soup pockets. For heartier meals, we’ll spoon it over fluffy basmati rice or pair it with a crisp cucumber-tomato salad. My husband swears by crumbling some feta on top (not traditional, but delicious!). However you serve it, don’t skip that final squeeze of lemon – it makes all the flavors sing!
Storage and Reheating Instructions
Leftovers? This Lebanese lentil soup keeps beautifully! Let it cool completely, then pop it in an airtight container in the fridge for up to 4 days. It freezes great too – just portion it out and freeze for up to 3 months. When you’re ready to eat, reheat gently on the stove with a splash of water or broth (it thickens up when cold). Whatever you do, don’t boil it hard when reheating – a gentle simmer keeps the texture perfect. Easy peasy!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl (estimates vary based on ingredients): About 250 calories, 12g plant-based protein, and a whopping 10g fiber per serving. It’s basically a multivitamin in soup form!
Final Thoughts
Give this Lebanese lentil soup recipe a try – I promise it’ll become your new cozy favorite! Tag me when you make it so I can see your delicious results. You can also follow along for more great recipes on our Facebook page!
