Deliciously Simple Lebanese Lentil Soup You’ll Love to Make
Lebanese Lentil Soup is my cold-weather safety blanket. You know those nights when you want something comforting, healthy, and actually doable after a long day? This cozy bowl is it. I grew up on simple soups, and this one wins on flavor and speed every time. It’s lemony, garlicky, and packed with tender lentils that cook up soft and satisfying. If you’ve been hunting for a go-to weeknight pot, you’ll love keeping this one on repeat. And yes, it tastes even better the next day. 
Is lentil soup healthy?
Short answer: absolutely. Lentils are tiny powerhouses. A serving of this soup gives you a satisfying dose of plant-based protein, lots of fiber, and a bunch of minerals like iron and magnesium. That means it fills you up, steadies your energy, and supports your muscles, brain, and heart.
What makes this version special is that signature Lebanese combo of lemon, cumin, and garlic. The lemon brightens everything, cumin adds warmth, and garlic brings a savory backbone. Add a drizzle of extra-virgin olive oil for healthy fats and a sprinkle of fresh herbs for extra antioxidants. It’s a simple bowl that delivers real nourishment.
Pro tip for busy folks: the ingredients are pantry-friendly, and the recipe is forgiving. Use brown or green lentils and you’ll still get great texture. If you prefer lighter soups, add more broth. Want it creamier? Blend a scoop of the soup and stir it back in. It’s flexible and kind of foolproof.
If you like comparing styles, I also love trying regional twists. This Greek lentil soup brings a different vibe with similar ease.
“I made this on a rainy Sunday, and my picky eater went back for seconds. The lemon at the end is everything. Keeping this in my rotation.”
And if you’re tracking macros or simply trying to eat lighter while staying full, lentil-based soups are a smart choice. They offer steady energy without a heavy calorie load, which is always welcome when cravings hit at 9 pm.
How do you make lentil soup from scratch?
Ingredients you’ll need
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 to 4 garlic cloves, minced
- 1 1/2 cups brown or green lentils, rinsed and picked over
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric or paprika
- 6 cups vegetable or chicken broth
- Salt and black pepper to taste
- Juice of 1 large lemon, plus more to taste
- Fresh parsley, chopped, for serving
Simple stovetop steps
1. Warm the oil in a pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook until soft and fragrant, about 6 to 8 minutes. Stir in the garlic and cook one minute more.
2. Sprinkle in cumin, coriander, and turmeric. Stir for 30 seconds to wake up the spices.
3. Add lentils and broth. Bring to a boil, then lower the heat and simmer partially covered for 25 to 30 minutes, or until lentils are tender. Stir now and then and add a splash of water if it gets too thick.
4. Season with salt and pepper. Stir in fresh lemon juice to taste. This bright finish is the heart of the flavor, so don’t skip it.
5. Serve with parsley and a light drizzle of olive oil. If you like it smoother, use a stick blender to blend a portion of the soup and mix it back in.
Helpful prep tips
Rinse the lentils until the water runs clear. Taste the broth before you finish, then adjust lemon and salt right at the end. If you want an even bigger punch of lemon, zest half a lemon and add it with the juice. For meal prep, double the batch and freeze half for later. That way, you can heat it up on a busy weeknight and still feel like you cooked.
This is my favorite weeknight pot and the perfect example of Deliciously Simple Lebanese Lentil Soup You’ll Love to Make. It hits all the right notes without any fuss.
What goes with lentil soup?
Keep it cozy and simple. I serve this with warm pita, a crunchy salad, or quick roasted veggies. Here are some easy pairings:
- Toasted pita or flatbread brushed with olive oil and garlic
- Simple salad with cucumbers, tomatoes, red onion, and a lemony dressing
- Roasted cauliflower or carrots with a sprinkle of cumin
- A spoon of plain yogurt or labneh on top for creaminess
- Olives, pickles, or a small cheese plate if you want a snack board moment
And if you’re on a little soup kick like me, bookmark this roundup of low calorie, high protein soups. It’s full of light yet satisfying ideas for busy days.
How to Freeze:
Freezing lends itself well to lentil soups because the texture holds up nicely. Here’s what I do to keep it tasting fresh after thawing.
Let the soup cool completely before you freeze it. Portion into freezer-friendly containers in meal-sized amounts so you can thaw only what you need. Leave a little space at the top of each container so the liquid can expand as it freezes.
Label with the date. Frozen lentil soup keeps well for about 3 months. To reheat, thaw overnight in the fridge when possible, or use a low setting on the microwave. Warm gently on the stovetop and brighten the flavor with a squeeze of lemon and a pinch of salt. That final splash of acidity brings it back to life.
If you plan to add leafy greens, lemon zest, or fresh herbs, you can stir those in after reheating so they taste vibrant, not muted. It’s a great way to make leftovers feel brand new.
Variations:
Easy flavor twists
This soup is flexible, so feel free to make it your own. Here are some tasty pivots I’ve tried and loved.
Smoky touch: add a pinch of smoked paprika. Creamy finish: stir in a spoon of tahini or coconut milk at the end. Heat lovers: red pepper flakes or a diced jalapeño do the trick.
Protein boosts and add-ins
Want extra protein? Add shredded chicken or chickpeas. If you’re into heartier soups with a meaty twist, try this comforting lentil ham soup on your next cozy night in. You can also throw in a handful of spinach or kale in the last few minutes for color and nutrients. A spoon of tomato paste will add a savory depth that makes it taste like it simmered all day.
Spice swaps: trade coriander for a pinch of allspice for a different warmth. Fresh herbs like cilantro or dill give it a light, springy finish. And of course, more lemon never hurts.
Every variation still captures the spirit of Deliciously Simple Lebanese Lentil Soup You’ll Love to Make, just with your own twist on it.
Common Questions
Do I need to soak lentils? Nope. Brown and green lentils cook without soaking in about 25 to 30 minutes. Just rinse and pick out any tiny pebbles.
Which lentils are best? Brown or green hold their shape well. Red lentils cook faster and get creamier, which is delicious but changes the texture.
How do I thicken the soup? Blend a cup of the soup and pour it back in. You can also simmer uncovered for a few extra minutes to reduce the broth.
Can I make this in an Instant Pot? Yes. Sauté the veggies on Sauté mode, add the rest, then cook on High Pressure for 10 minutes with a natural release for 10 minutes. Stir in lemon at the end.
What if I want more light, protein-packed meal ideas? This curated list of low calorie high protein soups is a smart place to start. It keeps things filling without feeling heavy.
A warm bowl you’ll want again and again
Here’s why I keep making this: it’s fast, nourishing, and tastes bright and cozy at the same time. The lemon and cumin make every spoonful feel special, even if you threw it together after work. If you want more deep-dives into techniques and styles, I love reading about Lebanese Lentil Soup from plant-based cooks and testing versions like this Lebanese Lentil Soup breakdown from Serious Eats. No matter which route you take, it still circles back to a pot that’s both wholesome and easy.
If you’ve been searching for that one dependable recipe that tastes amazing without hard work, this is it. Cook it once, and I think you’ll see why I call it Deliciously Simple Lebanese Lentil Soup You’ll Love to Make. When you’re craving comfort that feels good in your body and easy on your schedule, this is your bowl. Grab some lemons, rinse those lentils, and let the aroma fill your kitchen. Deliciously Simple Lebanese Lentil Soup You’ll Love to Make is waiting. 
Lebanese Lentil Soup
Ingredients
Method
- Warm the oil in a pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook until soft and fragrant, about 6 to 8 minutes.
- Stir in the garlic and cook one minute more.
- Sprinkle in cumin, coriander, and turmeric. Stir for 30 seconds to wake up the spices.
- Add lentils and broth. Bring to a boil, then lower the heat and simmer partially covered for 25 to 30 minutes, or until lentils are tender.
- Season with salt and pepper. Stir in fresh lemon juice to taste.
- Serve with parsley and a light drizzle of olive oil. If you like it smoother, use a stick blender to blend a portion of the soup and mix it back in.
