Name: Lebanese Lentil Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 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, hearty dish that’s packed with flavor and nutrients. This simple recipe combines aromatic spices with tender lentils, making it perfect for a cozy meal any day of the week.

A white octagon-shaped bowl filled with a thick orange-yellow soup, topped with finely chopped green herbs sprinkled evenly across the surface. Two thin lemon slices float in the middle as a garnish. The bowl rests on a white plate, with a detailed silver spoon placed inside on the left side. Behind the bowl, fresh green parsley and two lemon wedges add a fresh touch. The whole setup is on a white marbled surface with a white cloth holding soft folds beneath the plate. 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 olive oil.
Step 2: Sauté the diced onion and chopped carrot for 5–6 minutes until softened. Add minced garlic and cook for another minute.
Step 3: Stir in ground cumin and turmeric, cooking for 30 seconds to release their aroma.
Step 4: Add the rinsed red lentils and vegetable broth or water. Stir to combine and bring to a boil.
Step 5: Lower heat and simmer for 20–25 minutes until the lentils are soft.
Step 6: Stir in lemon juice and chopped parsley. Season with salt and black pepper to taste.
Step 7: Blend the soup partially or fully depending on your preferred texture.
Step 8: Serve hot, garnished with lemon slices and extra parsley if desired.

Tips & Variations

For extra warmth, add a pinch of cayenne pepper or smoked paprika when adding the cumin and turmeric.
Use chicken broth instead of vegetable broth for a richer flavor if you are not vegetarian.
Garnish with a drizzle of olive oil or a dollop of yogurt for creaminess.
For a heartier soup, add diced potatoes or tomatoes along with the carrot.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. If the soup thickens when cooled, add a splash of water or broth while reheating to reach your desired consistency.

How to Serve

A white octagonal bowl holds a smooth yellow soup, topped with finely chopped green herbs scattered evenly on the surface and two thin, overlapping lemon slices placed in the center. A silver spoon with an ornate handle rests inside the bowl on the left side. The bowl is placed on a white plate, with a bunch of fresh parsley and two lemon wedges arranged behind the bowl. The setting is on a white marbled texture with a fringed white cloth partially showing under the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Red lentils work best for this soup because they cook quickly and break down to create a creamy texture. Green or brown lentils can be used but will require longer cooking and the soup will be less smooth.

Is this soup gluten-free?

Yes, this Lebanese Lentil Soup is naturally gluten-free as long as you use gluten-free vegetable broth or water.