Lebanese Lemon Lentil Soup Recipe
There’s something downright magical about a bowl of Lebanese Lemon Lentil Soup. This utterly comforting dish brings together the earthiness of red lentils, the sparkle of citrus, and subtle layers of warming spices for a soul-nourishing experience that tastes like a hug from someone you love. Whether you’re chasing away a chill, looking for a nourishing lunch, or just want to impress with a refreshing Middle Eastern classic, this soup promises hearty satisfaction and bright, unexpected flavors with every spoonful.
Ingredients You’ll Need
These simple, wholesome ingredients each play their part in building the delightful flavors and nourishing texture of Lebanese Lemon Lentil Soup. Don’t rush through the list—every component, from pantry staple spices to a finishing squeeze of lemon, truly matters!
- Red lentils: Quick-cooking and delightfully creamy when simmered, these are the heart and soul of the soup.
- Medium onion: Finely chopped for a sweet, savory backbone that deepens the flavor right from the start.
- Carrots: Diced for pops of color and a gentle sweetness that pairs beautifully with the bright lemon.
- Garlic: Minced for an aromatic kick that infuses the entire pot.
- Vegetable broth: Use a good-quality broth for a full-flavored base—homemade or store-bought, your call.
- Olive oil: Just a couple of tablespoons adds silkiness and helps develop those deep, caramelized notes.
- Ground cumin: A classic for warmth and subtle earthiness, essential for authenticity.
- Ground coriander: Lends a citrusy, herbal note that brings balance to the finished soup.
- Turmeric: A pinch is all it takes for a gentle earthiness and that signature golden color.
- Fresh lemon juice: About two lemons’ worth—this is what makes the soup truly sing, so opt for freshly squeezed.
- Salt and pepper: Essential for seasoning; taste and adjust at the end so every bite is just right.
- Chopped fresh parsley: For garnish—sprinkle just before serving for a burst of herbal freshness.
How to Make Lebanese Lemon Lentil Soup
Step 1: Sauté the Aromatics
Pour the olive oil into a large pot and warm it over medium heat. Add the finely chopped onion and let it sizzle gently for three to four minutes, stirring occasionally, until soft and translucent. Next, toss in the minced garlic—just a quick 30-second stir unlocks that irresistible savory fragrance, infusing the oil and building layers of flavor straight away.
Step 2: Add the Carrots and Spices
In go the diced carrots, cumin, coriander, turmeric, and a good sprinkle of salt and pepper. Let everything mingle for another two minutes, stirring often. This step is pure magic—the vegetables soften up, and the spices toast just enough to release their essential oils, adding rich color and deep, inviting fragrance to the base.
Step 3: Simmer the Lentils
Rinse and drain your red lentils, then add them to the pot along with the vegetable broth. Give everything a gentle stir, then bring the mixture to a boil. Once bubbling, turn the heat all the way down, cover with a lid, and let it simmer quietly for 25 to 30 minutes. The lentils will soften, the carrots will tenderize, and the flavors will meld into something truly luscious.
Step 4: Blend for Creaminess
Once the vegetables are blissfully soft, pull out your immersion blender and blend the soup directly in the pot. Partially puree if you like a bit of texture—think tender carrot bites and flecks of lentils—or go until silky smooth for a more luxurious feel. Or, skip blending all together if you love a rustic, chunky soup! This step is all about personal preference.
Step 5: Finish with Lemon
Take the soup off the heat and stir in the fresh lemon juice. Start with two juicy lemons and taste; the citrus should brighten up the whole pot, waking up the flavors and giving it that iconic Lebanese Lemon Lentil Soup zing. Taste and adjust the salt and pepper one last time.
Step 6: Garnish and Serve
Ladle the soup into bowls while piping hot. Shower the top with chopped fresh parsley for a pop of green and herbal aroma. Grab your favorite spoon and dive right in!
How to Serve Lebanese Lemon Lentil Soup
Garnishes
A final flourish of chopped fresh parsley brings a necessary freshness. If you’re feeling extra, try a thin lemon slice or a drizzle of extra virgin olive oil. Some folks like a pinch of smoked paprika or toasted cumin seeds right before serving—delightful twists for your Lebanese Lemon Lentil Soup!
Side Dishes
This soup shines bright alongside simple Middle Eastern flatbreads, warm pita, or crisp pita chips. Pair with a classic fattoush or tabbouleh salad to round out the meal and add a splash of green to your table. For a heartier spread, a scoop of silky hummus or a dollop of refreshing labneh makes it a feast.
Creative Ways to Present
Serve Lebanese Lemon Lentil Soup in pretty mugs for a cozy starter at dinner parties, or ladle into rustic bowls and pile with bright garnishes for an inviting family meal. For fun, try offering a “garnish bar” with fresh herbs, extra lemon wedges, and crunchy roasted chickpeas so everyone can customize their bowl!
Make Ahead and Storage
Storing Leftovers
Let any leftover Lebanese Lemon Lentil Soup cool to room temperature before transferring to airtight containers. It keeps beautifully in the fridge for up to four days, and the flavors deepen as it sits—almost tastier on day two!
Freezing
This soup freezes wonderfully. Portion cooled soup into freezer-safe containers or bags, leaving some space for expansion. It’ll keep for up to three months, perfect for meal prep or those days when you crave comfort at a moment’s notice.
Reheating
Gently reheat Lebanese Lemon Lentil Soup on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or broth if it’s thickened up in the fridge. It microwaves well too—just cover, heat in short bursts, and stir frequently so it warms evenly.
FAQs
Can I use brown or green lentils instead of red?
You can, but red lentils are preferred because they cook faster and create a creamier texture. Brown or green lentils will add a slightly earthier taste and take longer to soften; consider partially blending for a smoother soup.
Is Lebanese Lemon Lentil Soup vegan and gluten-free?
Absolutely! This recipe is completely vegan and naturally gluten-free, making it a welcoming dish for a wide range of dietary needs.
Can I add other vegetables?
Definitely. Potatoes, celery, or spinach work especially well and can add extra nutrition and bulk to your Lebanese Lemon Lentil Soup. Just be sure to chop everything to a similar size for even cooking.
How can I make the soup even more flavorful?
Try sautéing the spices a little longer, or add a bay leaf and a pinch of cinnamon during simmering. You could also finish each bowl with a drizzle of good olive oil, a shake of smoked paprika, or even a scoop of Greek yogurt (if not vegan).
Why does my soup thicken as it cools?
Red lentils soak up liquid continuously, so as the soup sits it becomes thicker. Simply stir in extra broth or water while reheating until you reach your preferred consistency—no flavor will be lost.
Final Thoughts
I hope you give Lebanese Lemon Lentil Soup a try and find it as soul-soothing and vibrant as I do. One bowl is proof that simple ingredients, a squeeze of fresh lemon, and a handful of pantry spices can come together to create pure, nourishing joy. Gather your friends, ladle up, and let the warmth begin!
Print
Lebanese Lemon Lentil Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A comforting and flavorful Lebanese-inspired lemon lentil soup that is vegan and gluten-free. This hearty soup is packed with red lentils, carrots, and a blend of warm spices, finished with a bright touch of fresh lemon juice and parsley.
Ingredients
Red Lentil Soup:
- 1 cup red lentils, rinsed and drained
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- juice of 2 lemons (about 1/4 cup)
- salt and pepper to taste
- chopped fresh parsley for garnish
Instructions
- Saute Aromatics: In a large pot, heat olive oil over medium heat. Cook onion until soft, then add garlic.
- Add Vegetables and Spices: Add carrots, cumin, coriander, turmeric, salt, and pepper. Cook briefly.
- Cook Lentils: Stir in red lentils and vegetable broth. Simmer until lentils are soft.
- Blend Soup: Optionally use an immersion blender for a creamy texture.
- Finish and Serve: Stir in lemon juice, adjust seasoning, garnish with parsley, and serve warm.
Notes
- This soup thickens upon standing, add extra liquid when reheating if needed.
- For enhanced flavor, consider adding a pinch of cinnamon or a bay leaf during cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1.5 cups
- Calories: 230
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
