Lebanese Lentil Soup
This Lebanese Lentil Soup with crushed red lentils, and vegetables in a spiced broth is simple to prepare and only requires a few ingredients. It's done in under 30 minutes! Healthy, vegan, and gluten-free!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: Lebanese, Mediterranean
Servings: 6
Calories: 181kcal
- 1 small yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups red lentils rinsed and drained
- 2 ¼ cups vegetable stock divided
- 1 lemon juiced
- 4 cups water
- 6 tablespoon fresh parsley finely chopped for garnish
Add ¼ cup of vegetable stock, or 1 tablespoon of olive oil to a large soup pot over medium heat. Add diced yellow onion, and cook for 3-5 minutes or until onions are soft and translucent.
Add the diced carrots, diced celery, and minced garlic. Cook an additional 3 minutes to soften.
Add the cumin, salt and pepper. Stir to combine. Cook for an additional minute or until spices become fragrant.
Run the red lentils under water in a colander until the water runs clear. Add the lentils to the pot. Stir to combine.
Pour in the vegetable stock and water. Bring to a boil. Reduce the heat to a simmer. Cover and cook for about 20 minutes or until lentils and vegetables are soft.
Once the lentils are cooked, pour in the lemon juice. With an immersion blender, blend the soup until you reach your desired consistency. For a super creamy soup blend until all vegetables and lentils are smooth and creamy. For a chunkier soup blend until the lentils are creamy, but there are still a few chunks of veggies.
Pour into bowls and top with freshly chopped parsley. Enjoy!
Tips for Making Lebanese Lentil Soup
- Will keep refrigerated for up to 5 days.
- Keep frozen for 2 months.
- Reheat over the stovetop on medium heat until defrosted and warmed through, whisking every now and gain.
- Finely dice the onions, carrots and celery. This will make it faster for them to cook, and easier for them to blend with the lentils.
- There is no need to blend the soup if you don't want to. Leave it as is for a more traditional lentil soup.
- If you don't have an immersion blender but want a creamy texture you can add your soup to a high speed blender or food processor.
Calories: 181kcal | Carbohydrates: 32g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 576mg | Potassium: 552mg | Fiber: 15g | Sugar: 3g | Vitamin A: 3952IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 4mg