Name: Lebanese Lentil Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Lebanese
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 4 cloves garlic, minced; 1 large carrot, chopped; 1 cup red lentils, rinsed; 2 teaspoons ground cumin; 1 teaspoon turmeric; 5 cups vegetable broth or water; Salt and black pepper, to taste; 2 tablespoons lemon juice; 1/4 cup fresh parsley, chopped; Lemon slices, for garnish (optional)

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Introduction

Lebanese Lentil Soup is a comforting and flavorful dish that’s both nutritious and simple to make. With aromatic spices and a bright touch of lemon, this soup is perfect for any season.

A white bowl filled with smooth, yellow lentil soup with a few small bubbles and sprinkled cumin seeds on top, a single dark green parsley leaf placed in the center of the soup as garnish. The bowl sits on a piece of rough, natural burlap fabric, which covers a round wooden board. To the left of the bowl, there is a shiny, silver spoon resting on the burlap. Around the board, red lentils are scattered, with a small wooden bowl full of red lentils at the top right. Fresh, green parsley leaves and a partially cut lemon wedge with pale yellow flesh are placed randomly on a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 large carrot, chopped
1 cup red lentils, rinsed
2 teaspoons ground cumin
1 teaspoon turmeric
5 cups vegetable broth or water
Salt and black pepper, to taste
2 tablespoons lemon juice
1/4 cup fresh parsley, chopped
Lemon slices, for garnish (optional)

Instructions

Step 1: Set a large pot over medium heat and add the olive oil.
Step 2: Sauté the diced onion and chopped carrot for 5–6 minutes until softened. Add the minced garlic and cook for another minute.
Step 3: Stir in the ground cumin and turmeric, cooking for 30 seconds to release their aroma.
Step 4: Add the rinsed red lentils and the vegetable broth or water. Stir to combine and bring to a boil.
Step 5: Lower the heat and simmer for 20–25 minutes until the lentils are soft.
Step 6: Stir in the lemon juice and chopped parsley. Season with salt and black pepper to taste.
Step 7: Blend the soup partially or fully based on your preferred texture.
Step 8: Serve the soup warm with lemon slices and extra parsley on top, if desired.

Tips & Variations

For a creamier texture, blend the soup fully or leave some lentils whole for more bite.
Substitute vegetable broth with chicken broth for a richer taste.
Add a pinch of cayenne pepper if you like a spicy kick.
Garnish with crispy fried onions or a drizzle of olive oil for extra flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened.

How to Serve

A close-up of a white bowl filled with smooth, yellow soup, topped with a green parsley leaf and small brown seeds scattered on the surface. The bowl sits on a wooden board covered with a coarse brown fabric, beside a white and silver spoon. In the background, there is a halved yellow lemon and some green parsley leaves on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown lentils instead of red lentils?

Brown lentils take longer to cook and hold their shape better, so the soup will be less creamy. You may need to increase the cooking time by 10-15 minutes.

Is this soup suitable for freezing?

Yes, Lebanese Lentil Soup freezes well. Cool completely before transferring to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat thoroughly.