Lebanese Lentil Soup Recipe
Authentic Lebanese lentil soup recipe made with red lentils, warm spices, and lemon. Vegan, gluten-free, and perfect for busy weeknights.
Print Pin Servings: 4 Servings
Calories: 290kcal
Cost: $5
Equipment
- 1 Large pot Heavy-bottomed preferred
- 1 Wooden spoon For sautéing and stirring
- 1 Fine-mesh strainer For rinsing lentils
- 1 Immersion blender Optional, for texture control
Ingredients
- 1 cup red lentils Rinsed until water runs clear
- 1 large onion Diced
- 3 cloves garlic Minced
- ¼ cup olive oil Extra virgin preferred
- 4 cups vegetable broth Low-sodium
- 2 tablespoon lemon juice Freshly squeezed
- 1 medium carrot Diced
- 1 medium potato Cubed
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon ground coriander
- ¼ teaspoon cinnamon
- salt & pepper To taste
- parsley Fresh, for garnish
Instructions
- Sauté diced onion in olive oil until golden, then add garlic and spices and stir until fragrant.
- Add red lentils, carrot, and potato. Stir to coat, then pour in broth and mix thoroughly.
- Bring to a boil, reduce heat, and simmer until lentils and vegetables are tender (15–20 minutes).
- Remove from heat. Stir in lemon juice, season to taste, and garnish with parsley before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 350g | Calories: 290kcal | Carbohydrates: 38g | Protein: 13g | Fat: 10g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 6.2g | Sodium: 420mg | Potassium: 620mg | Fiber: 12g | Sugar: 4g | Vitamin A: 2900IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 3.1mg