Go Back

Lebanese Lentil Soup

A comforting, quick-to-make lentil soup brightened with lemon and cumin, perfect for chilly evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine Lebanese, Middle Eastern
Servings 6 servings
Calories 187 kcal

Ingredients
  

Base Ingredients

  • 2 tablespoons olive oil Can swap for avocado oil if preferred
  • 1 large onion, diced
  • 4 cloves garlic, minced Fresh garlic is recommended
  • 1 large carrot, chopped Adds natural sweetness; celery is optional
  • 1 cup red lentils, rinsed Do not soak; red lentils break down quickly
  • 5 cups vegetable broth or water Use low-sodium broth to control salt

Spices and Seasoning

  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric Optional for color and mild earthiness
  • to taste Salt and black pepper To taste
  • 2 tablespoons lemon juice Fresh is best

Garnish

  • 1/4 cup fresh parsley, chopped Cilantro is a fine swap
  • Lemon slices For garnish, optional

Instructions
 

Preparation

  • Heat 2 tablespoons olive oil in a large pot over medium heat.
  • Add the diced onion and chopped carrot. Sauté 5–6 minutes until softened and the onion is translucent.
  • Stir in the minced garlic and cook for 1 minute more until fragrant.

Cooking

  • Add 2 teaspoons ground cumin and 1 teaspoon turmeric; cook for 30 seconds, stirring constantly to toast the spices slightly.
  • Pour in 1 cup rinsed red lentils and 5 cups vegetable broth or water. Stir and bring to a boil.
  • Reduce heat to a gentle simmer and cook 20–25 minutes, until the lentils are very soft and starting to fall apart.
  • Remove from heat. Stir in 2 tablespoons lemon juice and 1/4 cup chopped parsley. Season with salt and pepper to taste.

Blending and Serving

  • Blend partially or fully depending on your preferred texture. If using a countertop blender, let the soup cool a few minutes and blend in batches, venting the lid to avoid steam pressure.
  • Serve hot with lemon slices and extra parsley on top.

Notes

For more body, swap 1 cup of the liquid for canned diced tomatoes. For a heartier meal, stir in cooked rice or small pasta shapes at the end. Always be careful when blending hot liquids; use a towel over the blender lid and start on low.
Per serving: 23g net carbs, 9g protein, 5g fat, 187 calories. Calculated from the ingredient list.
Keyword Comfort Food, Healthy Recipe, Lentil Soup, Quick Recipe, Vegetarian Soup