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Lebanese lentil soup in white bowl topped with chopped parsley.
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5 from 8 votes

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
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Lebanese, Mediterranean
Servings: 6
Calories: 181kcal
Author: Alison Corey

Ingredients

  • 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

Instructions

  • 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!

Notes

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. 

Nutrition

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