Go Back
–+ servings

Lebanese Lentil Soup

Please rate us
A comforting and healthy lentil soup that is easy to make and packed with flavor, featuring lemon, garlic, and cumin.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Lebanese
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Soup Ingredients
  • 1 tbsp extra-virgin olive oil for cooking
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 to 4 garlic cloves, minced
  • 1.5 cups brown or green lentils, rinsed and picked over either type can be used
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric or paprika use based on preference
  • 6 cups vegetable or chicken broth for cooking
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for serving

Method
 

Cooking Instructions
  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.
  2. Stir in the garlic and cook one minute more.
  3. Sprinkle in cumin, coriander, and turmeric. Stir for 30 seconds to wake up the spices.
  4. 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.
  5. Season with salt and pepper. Stir in fresh lemon juice to taste.
  6. 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.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 34gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 800mgFiber: 12gSugar: 3g

Notes

Rinse lentils until the water runs clear. Taste the broth before finishing to adjust lemon and salt. For meal prep, double the batch and freeze half for later. If you prefer more lemon, zest half a lemon and add it with the juice.
Tried this recipe?Let us know how it was!