Lebanese Lentil Soup

Warm, aromatic, and deeply nourishing, Lebanese Lentil Soup is a comforting bowl of goodness bursting with Middle Eastern flavors. This hearty recipe combines tender red lentils, earthy cumin, coriander, turmeric, and a hint of cinnamon to create a beautifully spiced, low-fat soup perfect for any season. Freshly sautéed onions, garlic, carrots, and celery add layers of flavor, while a splash of tangy lemon juice brightens every spoonful. Easily customizable, this vegetarian and vegan-friendly dish is partially blended for a creamy yet rustic texture, making it both satisfying and versatile. Serve it warm, garnished with fresh parsley, alongside crusty bread or pita for a wholesome, protein-packed meal that's as nutritious as it is delicious. Perfect for weeknight dinners or meal prep, this authentic Lebanese Lentil Soup is a must-try for lovers of global cuisine.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion
• 4 cloves garlic cloves
• 2 medium carrots
• 2 stalks celery stalks
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 0.25 teaspoon cinnamon
• 1.5 cups red lentils
• 6 cups vegetable broth
• 2 tablespoons lemon juice
• 0.25 cup fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Finely dice the onion and mince the garlic. Add them to the pot and sauté for 3-4 minutes until the onion becomes translucent.

Step 3

Chop the carrots and celery into small pieces. Add them to the pot and cook for another 5 minutes, stirring occasionally.

Step 4

Stir in the cumin, coriander, turmeric, and cinnamon, and cook for 1 minute to toast the spices.

Step 5

Rinse the red lentils under cold water until the water runs clear, then add them to the pot.

Step 6

Pour in the vegetable broth and bring the mixture to a boil.

Step 7

Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes until the lentils are soft and the vegetables are tender.

Step 8

Add the lemon juice, salt, and black pepper, and stir well to combine.

Step 9

Carefully blend the soup partially with an immersion blender to achieve a creamy yet chunky texture, or leave it as is for a more rustic feel.

Step 10

Garnish with freshly chopped parsley before serving. Enjoy warm with a side of crusty bread or pita.

Nutrition Facts

Serving size	(2151.3g)

Amount per serving	% Daily Value*
Calories	1305.4

Total Fat 43.5g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 5901.7mg	0%
Total Carbohydrate 185.8g	0%
Dietary Fiber 50.3g	0%
Total Sugars 41.3g
Protein 56.6g	0%

Vitamin D 0IU	0%
Calcium 463.7mg	0%
Iron 22.6mg	0%
Potassium 4809.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.8%

Protein: 16.6%

Carbs: 54.6%