Healthy Lebanese Lentil Soup made with red lentils, potatoes, carrots, and a zesty splash of lemon. Simple, comforting, and full of flavor.
Do you ever have a dish that instantly takes you back in time? For me, that’s this Lebanese Lentil Soup. It’s like my childhood wrapped in a cozy, steaming bowl. I remember sitting in my grandmother’s kitchen, watching her cook with such ease—no measuring cups, just instinct. She’d say, “You don’t need fancy tools when you cook with love.” And boy, was she right.
She’d toss a handful of lentils into the pot, add some chopped veggies, and finish it off with her secret touch—a generous squeeze of lemon. The whole house would smell earthy and warm, with a little tang in the air from the citrus. Those were the days when food wasn’t just about eating; it was about gathering, sharing, and laughing over stories.
Now, every time I make this soup, it feels like she’s right there with me, guiding me through the process. It’s not just a recipe; it’s a piece of my heart. And honestly? It’s also one of the easiest soups you’ll ever make. Trust me, once you try it, you’ll keep coming back to it—especially on those gray, chilly days when all you want is a big bowl of comfort.
Why You’ll Love This Lebanese Lentil Soup Recipe?
- It’s wholesome: Packed with lentils, veggies, and fresh lemon, it’s as nutritious as it is delicious.
- Unbelievably comforting: Creamy without cream, hearty without feeling heavy. It’s the perfect hug-in-a-bowl.
- Simple ingredients: Nothing fancy here—just pantry staples and fresh produce.
- Versatile: Dress it up with fried pita and caramelized onions or keep it simple. Either way, it’s a win.
- Budget-friendly: Lentils are one of the most affordable superfoods out there.
Ingredient Notes:
Here’s what makes this soup a true classic:
- Red lentils: These cook faster than green or brown lentils and blend into a creamy texture. Rinse them well to remove froth.
- Carrots, potatoes, and onions: These humble veggies add sweetness and body to the soup.
- Cumin powder: A must-have spice that gives the soup its warm, earthy flavor.
- 7-spice blend: Optional but amazing if you have it. It adds a subtle depth.
- Fresh parsley: Brightens everything up with its herby freshness.
- Lemon juice: The magic ingredient! It adds just the right amount of tang to balance the earthy lentils.
- Fried pita and caramelized onions: These toppings take the soup to the next level. Trust me, they’re worth it.
Pro Tip: Always use fresh lemon juice—it makes a world of difference in the flavor.
How To Make Lebanese Lentil Soup?
Step 1. Rinse the lentils.
Start by rinsing the lentils under cold water until the water runs clear. This might feel like an extra step, but it ensures your soup has a clean, creamy texture.
Step 2. Cook the base.
In a large pot, combine the rinsed lentils, cubed potatoes, carrots, and onions. Pour in 12 cups of water—enough to fill the pot about three-quarters full. Bring everything to a boil, then reduce the heat and let it simmer for 45 minutes to an hour. The lentils should be soft, and the veggies should practically melt into the broth.
Step 3. Blend the soup.
Turn off the heat and let the soup rest for 10 minutes. If there’s too much liquid, ladle some out and set it aside (you can add it back later if needed). Blend the soup until it’s smooth and creamy. I like using a hand blender for convenience, but a regular blender works too—just be careful if the soup is still hot!
Step 4. Add spices and parsley.
Return the blended soup to the pot. Stir in the cumin, 7-spice (if you’re using it), salt, and freshly chopped parsley. Let it simmer on low heat for another 10–15 minutes. Give it a stir now and then to make sure nothing sticks to the bottom.
Step 5. Finish with lemon juice.
Remove the pot from the heat and stir in the freshly squeezed lemon juice. Start with about ¾ cup and add more if you like a tangier flavor.
Step 6. Serve and enjoy.
Ladle the soup into bowls and top it with fried pita pieces, caramelized onions, or even an extra sprinkle of parsley. Serve it hot, and watch as everyone goes back for seconds (or thirds).
Want To Save This Recipe?
Storage Options:
Here’s how to keep that amazing soup fresh for later:
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of water if it thickens.
- Freezer: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight and reheat slowly.
Tip: Add the lemon juice fresh after reheating to maintain its brightness.
Variations and Substitutions:
This soup is incredibly versatile—here are some ideas to make it your own:
- Spice it up: Add red chili flakes for a little heat.
- Extra protein: Stir in chickpeas or shredded chicken.
- Herb swap: Cilantro works beautifully in place of parsley.
- Vegetable twist: Sweet potatoes or zucchini can replace the regular potatoes for a different flavor.
What to Serve with Lebanese Lentil Soup?
This soup pairs beautifully with simple sides to create a full meal:
- Fried pita chips: The crunch is unbeatable.
- A fresh salad: Try a cucumber-tomato salad with a lemony dressing.
- Stuffed grape leaves: A classic pairing for Mediterranean meals.
- Lemon wedges: For anyone who loves an extra tangy kick.
Frequently Asked Questions:
Can I use green or brown lentils instead of red lentils?
You can, but the texture will be different. Red lentils cook faster and blend smoothly, while green or brown lentils stay firmer.
Is this soup vegan?
Yep, as long as your toppings (like fried pita) are plant-based.
Can I make this soup ahead of time?
Absolutely! It tastes even better the next day as the flavors have time to meld.
So, are you ready to give this Lebanese Lentil Soup a try? It’s easy, comforting, and full of flavor—perfect for cozy nights or whenever you need a little pick-me-up. Let me know how yours turns out—I’d love to hear your twist on it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lebanese Lentil Soup Recipe
Ingredients
- 2.5 cups red lentils
- 1 medium onion cubed
- 1 large carrot peeled and cubed
- 1 small potato any type, peeled and cubed
- 2 teaspoons cumin powder
- 1 teaspoon black pepper
- 1 tablespoon salt adjust to taste
- 1/2 teaspoon 7-spice blend optional
- 12 cups water
- 2 tablespoons fresh parsley chopped
- 3 whole lemons juiced (approximately 3/4 to 1 cup)
- Optional toppings: Fried pita bread pieces or finely chopped caramelized onions
Instructions
Prepare the lentils and vegetables
- Rinse the lentils thoroughly under cold water until the water runs clear. This step ensures the soup will have a smooth, clean texture.
Cook the base
- In a large pot, combine the rinsed lentils, cubed onion, carrot, and potato. Add 12 cups of water, filling the pot approximately three-quarters full. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the lentils and vegetables are fully softened.
Blend the soup
- Once cooked, allow the soup to rest for 10 minutes. Remove any excess water if necessary and set it aside to adjust the consistency later. Blend the soup using a hand blender or a standard blender until it achieves a creamy consistency. If using a standard blender, allow the soup to cool slightly to avoid splashing.
Incorporate the spices and parsley
- Return the blended soup to the pot. Stir in the cumin, black pepper, salt, and optional 7-spice blend. Add the freshly chopped parsley for a burst of flavor. Simmer the soup over low heat for an additional 10–15 minutes, stirring occasionally.
Add the lemon juice
- Remove the pot from heat and stir in the freshly squeezed lemon juice. Adjust the quantity based on personal preference for tanginess.
Serve and garnish
- Ladle the soup into bowls and garnish with fried pita pieces, caramelized onions, or an extra sprinkle of parsley. Serve immediately and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
