If cozy, zesty comfort food is what you crave, look no further than Lebanese Lemon Lentil Soup. This beloved classic offers a sunshiny burst of lemon paired with creamy lentils and vibrant root veggies for an immune-boosting, nourishing bowl that both soothes and revives. Whether you’re craving something light yet hearty or looking for a vegan option bursting with flavor, this soup wraps you in warmth with every spoonful. Ready in just 40 minutes and full of simple, wholesome ingredients, it’s bound to become a staple in your kitchen.
Ingredients You’ll Need
Every ingredient in Lebanese Lemon Lentil Soup plays a role in creating its signature taste and comforting texture. Don’t be fooled by the list’s simplicity — when these humble staples come together, magic happens in your pot!
- Lentils: Brown or green lentils hold their shape beautifully, adding a creamy yet hearty foundation to each bowl.
- Olive oil: A splash of golden olive oil is used to sauté aromatics, building a silky base for your soup.
- Onion: Finely chopped onion brings classic sweetness that infuses every spoonful.
- Garlic: Minced garlic releases its fragrant magic, underpinning the soup with a savory depth.
- Carrots: Diced carrots add subtle sweetness and a lovely pop of color.
- Celery: Celery’s mild earthiness rounds out the savory vegetables for true balance.
- Vegetable broth or water: Broth gives rich undertones, but water works in a pinch for a lighter result.
- Ground cumin: This warm spice infuses the soup with authentic Middle Eastern notes.
- Ground turmeric: Turmeric adds golden color and gentle complexity.
- Ground coriander: Coriander brings a subtle citrusy-nutty flavor that pairs perfectly with lemon.
- Lemon juice: The soul of the dish! Use fresh juice for that vibrant, lip-smacking zing.
- Salt and black pepper: Season to taste and watch the flavors really pop.
- Fresh parsley: Chopped parsley is the perfect finishing touch, lending aroma and a hit of green freshness.
How to Make Lebanese Lemon Lentil Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large, sturdy pot over medium heat. Add your finely chopped onion and let it cook for about 3 to 4 minutes until it turns soft and translucent. This is the backbone of your flavor, and the delicious smell signals you’re on your way to something wonderful!
Step 2: Soften the Veggies
Next, stir in the garlic, carrots, and celery. Give everything a toss and sauté for about 5 more minutes. The vegetables will begin to soften, and the kitchen will fill with the inviting aroma of garlic mingling with sweet onion and earthy veggies.
Step 3: Add Lentils and Spices
Pour in the rinsed lentils, then sprinkle in the cumin, turmeric, and coriander. Mix well so the lentils are coated in spice, which helps them soak up all the delicious Middle Eastern flavors.
Step 4: Simmer to Perfection
Add the vegetable broth (or water, if using). Increase the heat and bring everything to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes. The lentils and veggies will become tender, and the soup will thicken to a cozy, soul-hugging consistency.
Step 5: Brighten with Lemon and Season
When the lentils are soft and the soup is looking luscious, stir in the fresh lemon juice. Taste, then season with salt and black pepper. Want it extra tangy? Feel free to squeeze in more lemon!
Step 6: Blend for Creaminess (Optional)
If you like a silkier soup, use an immersion blender to puree a portion directly in the pot. Blend as much or as little as you like until you reach your perfect texture. Lebanese Lemon Lentil Soup is adaptable — rustic or creamy, both are delicious!
Step 7: Serve and Garnish
Ladle generous portions into bowls and finish with a generous sprinkle of freshly chopped parsley. That touch of green makes every serving as beautiful as it is tasty.
How to Serve Lebanese Lemon Lentil Soup
Garnishes
You can truly make this soup your own just by changing up the garnishes. Try a handful of bright parsley, a drizzle of extra virgin olive oil for gloss, or even a swirl of creamy tahini if you’re feeling adventurous. Lemon zest sprinkled on top pumps up the citrus aroma for lemon lovers!
Side Dishes
Serve Lebanese Lemon Lentil Soup with warm pita, crusty bread, or a simple salad of crisp greens and tomatoes for an authentic homey meal. If you’re hosting, a mezze platter with olives, hummus, and pickled vegetables is the perfect companion.
Creative Ways to Present
For a fun twist, serve the soup in small mugs as a starter at gatherings, or ladle it into pretty jars for a portable lunch. Add crunchy roasted chickpeas on top for extra protein and texture, or sprinkle Aleppo pepper for a gentle heat and vibrant color.
Make Ahead and Storage
Storing Leftovers
Lebanese Lemon Lentil Soup is a champion when it comes to leftovers. Keep it covered in the fridge for up to five days — the flavors actually deepen over time, making each bowl even tastier the next day.
Freezing
This soup freezes beautifully. Simply let it cool, portion into airtight containers or freezer bags, and freeze for up to three months. Thaw overnight for a lightning-fast lunch or dinner.
Reheating
Reheat gently on the stovetop or in the microwave, stirring occasionally until warmed through. If the soup has thickened in the fridge, add a splash of water or broth to bring back your desired consistency.
FAQs
Can I use red lentils instead of brown or green?
Absolutely! Red lentils cook faster and break down more, making the soup a bit creamier. Just watch the cooking time and expect a slightly different (but still delicious) texture.
Is Lebanese Lemon Lentil Soup gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. Just double-check that your broth is gluten-free if you’re using commercial brands.
How can I make the soup spicier?
For a little kick, add a pinch of cayenne pepper or chili flakes with the other spices, or top with a dash of hot sauce before serving.
Can I add more vegetables?
Certainly! Spinach, kale, or diced tomatoes make wonderful additions stirred in toward the end of cooking. This soup welcomes any veggies you have on hand.
What can I use instead of parsley for garnish?
Fresh cilantro, dill, or even finely sliced green onions all work beautifully as alternative garnishes.
Final Thoughts
There’s nothing quite like sharing a pot of Lebanese Lemon Lentil Soup — it’s wholesome, fuss-free, and absolutely brimming with bright, happy flavors. I hope you’re inspired to try it at home and make it your own. Don’t be surprised if you come back for seconds!
Print
Lebanese Lemon Lentil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan, Gluten-Free
Description
This Lebanese Lemon Lentil Soup is a hearty and flavorful dish that is perfect for a cozy meal. Packed with protein-rich lentils and aromatic spices, this vegan and gluten-free soup is both nutritious and delicious.
Ingredients
Lentil Soup:
- 1 cup brown or green lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable broth or water
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground coriander
For Garnish:
- juice of 1 large lemon (about 3 tablespoons)
- salt and black pepper to taste
- chopped fresh parsley
Instructions
- Prepare the Soup Base: Heat olive oil in a large pot. Sauté onion until softened. Add garlic, carrots, and celery; cook for 5 minutes.
- Cook the Lentils: Add lentils, broth, cumin, turmeric, and coriander. Simmer for 25–30 minutes until tender.
- Finish the Soup: Stir in lemon juice, salt, and pepper. Adjust seasoning. Optionally, blend a portion of the soup for a creamier texture. Garnish with parsley.
Notes
- Adjust lemon juice for preferred tanginess.
- Stores well in the fridge for up to 5 days.
- Freezes beautifully.
- Red lentils can be used for a softer texture and quicker cooking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 190
- Sugar: 4g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
