Lebanese Lemon Lentil Soup Recipe
If you’re searching for a bright, comforting meal that’s as nourishing as it is delicious, Lebanese Lemon Lentil Soup is about to become your new favorite. This vibrant, zesty soup is packed with tender red lentils, sweet carrots, warming spices, and a fresh pop of lemon that makes every spoonful irresistible. Whether you’re craving something cozy on a chilly day or want a light yet satisfying meal any time of year, Lebanese Lemon Lentil Soup delivers both flavor and nutrition in every bowl.
Ingredients You’ll Need
The beauty of Lebanese Lemon Lentil Soup lies in its simplicity; every ingredient serves a purpose, coming together for a soup that’s hearty, flavorful, and glowing with color. Here’s what you’ll need and why each one matters:
- Olive oil: Adds richness and helps soften the vegetables for the perfect base.
- Onion: Provides depth and that classic savory backbone every good soup needs.
- Garlic: Infuses the soup with aromatic warmth and distinct flavor.
- Carrots: Bring a subtle sweetness and beautiful color to the broth.
- Red lentils: Cook up quickly and give the soup its creamy, silky texture.
- Vegetable broth or water: The cooking liquid that carries all those wonderful flavors.
- Ground cumin: Adds earthiness and a gentle smoky note.
- Ground coriander: Offers a lemony, floral hint that pairs perfectly with citrus.
- Turmeric: Gives a golden hue and a gentle peppery flavor.
- Black pepper: Adds a bit of heat to round out the flavors.
- Salt: Essential for bringing everything into balance; season to your taste.
- Fresh lemon juice: The star ingredient, it brightens the soup and gives it that signature tang.
- Chopped fresh parsley: A fresh, herbal garnish that adds color and lift to the final dish.
How to Make Lebanese Lemon Lentil Soup
Step 1: Build the Flavor Base
Start by heating olive oil in a large pot over medium heat. Add the chopped onion and let it soften for 4 to 5 minutes, stirring occasionally. The onion should become translucent and provide a sweet, savory aroma—this step is the foundation for all the comforting flavors to come.
Step 2: Layer in the Aromatics and Veggies
Next, toss in the minced garlic and chopped carrots. Sauté everything together for another 2 to 3 minutes. The garlic will release its fragrance and the carrots will begin to soften, ensuring they cook evenly with the lentils later on.
Step 3: Add Spices and Lentils
Stir in the ground cumin, coriander, turmeric, black pepper, and a generous pinch of salt. Let the spices toast for just a minute to unlock their flavors. Then, add the rinsed red lentils, stirring to coat them with the spice mixture—this is what gives Lebanese Lemon Lentil Soup its signature warmth and complexity.
Step 4: Simmer to Perfection
Pour in the vegetable broth or water and bring the pot to a gentle boil. Once bubbling, reduce the heat to low and let the soup simmer uncovered for 25 to 30 minutes. You’ll notice the lentils starting to break down and the carrots turning perfectly tender. Give it an occasional stir to prevent sticking.
Step 5: Brighten with Lemon and Finish
When the lentils are soft and the soup has thickened, stir in the fresh lemon juice. Taste and adjust the salt or add more lemon if you like it extra tangy. For a smoother texture, blend part or all of the soup using an immersion blender—you’re in control of the final consistency.
Step 6: Garnish and Serve
Ladle the hot soup into bowls and top with a generous sprinkle of chopped fresh parsley. The green flecks add color and a burst of herbal freshness that’s classic in Lebanese Lemon Lentil Soup. Serve right away for the best flavor.
How to Serve Lebanese Lemon Lentil Soup
Garnishes
For a truly authentic touch, garnish each bowl with fresh parsley, a wedge of lemon on the side, or even a drizzle of good olive oil. If you’re feeling adventurous, a spoonful of plain vegan yogurt or a sprinkle of chili flakes can turn up the flavor and make the presentation pop.
Side Dishes
This soup pairs beautifully with warm pita bread or crispy pita chips for dipping. You can also serve it alongside a simple cucumber and tomato salad or a plate of olives for a complete Mediterranean meal that really lets the flavors of Lebanese Lemon Lentil Soup shine.
Creative Ways to Present
Try serving the soup in small cups or shot glasses as an appetizer at a dinner party, or swirl in a bit of tahini before garnishing for a creamy twist. For a more substantial meal, add a handful of fresh spinach or chopped Swiss chard at the end for extra color and nutrition.
Make Ahead and Storage
Storing Leftovers
Lebanese Lemon Lentil Soup actually tastes even better the next day as the flavors continue to meld. Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days.
Freezing
If you want to make a big batch, this soup is freezer-friendly! Pour cooled soup into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator.
Reheating
To reheat, simply pour the soup into a pot and warm over medium heat, stirring occasionally. If the soup has thickened, add a splash of water or broth to reach your desired consistency. You can also microwave individual portions for a quick, satisfying lunch.
FAQs
Can I use green or brown lentils instead of red?
While you can substitute other lentil varieties, red lentils are ideal because they cook quickly and give the soup its signature creamy texture. Green or brown lentils will need a longer cook time and the soup will be a bit chunkier, but still delicious.
How do I make the soup even more lemony?
If you love a bold citrus flavor, add extra lemon juice at the end or serve with additional lemon wedges. The fresh lemon juice is what makes Lebanese Lemon Lentil Soup so refreshing and unique.
Is this soup spicy?
Lebanese Lemon Lentil Soup is gently spiced but not hot. If you’d like a little heat, add a pinch of red pepper flakes or a dash of cayenne when sautéing the spices.
What can I use instead of parsley for garnish?
If you’re out of parsley, try fresh cilantro, mint, or even chopped green onions. Any fresh herb will add a lovely pop of color and flavor.
Can I make Lebanese Lemon Lentil Soup in advance?
Absolutely! This soup is perfect for meal prep. Make it a day or two ahead and store in the fridge—the flavors will become even more pronounced and delicious.
Final Thoughts
I hope you feel as excited as I do to bring Lebanese Lemon Lentil Soup to your kitchen. It’s a dish that’s full of sunshine, comfort, and vibrant flavor—perfect for sharing with loved ones or savoring solo. Give it a try and let this bright, zesty soup warm your heart and your table!
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Lebanese Lemon Lentil Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant and comforting Lebanese Lemon Lentil Soup that’s naturally vegan and gluten-free. This hearty soup combines tender red lentils, fresh lemon juice, and warm Middle Eastern spices for a flavorful and nutritious meal that’s perfect for any season.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, chopped
- 1 cup red lentils, rinsed
- 6 cups vegetable broth or water
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon black pepper
- Salt to taste
- Juice of 2 lemons
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 4 to 5 minutes until it softens and becomes translucent.
- Add Garlic and Carrots: Stir in the minced garlic and chopped carrots, cooking for an additional 2 to 3 minutes to enhance their flavors.
- Incorporate Spices: Add ground cumin, coriander, turmeric, black pepper, and salt to the pot. Stir well to coat the vegetables with the spices.
- Add Lentils and Broth: Pour in the rinsed red lentils along with the vegetable broth or water. Bring the mixture to a boil.
- Simmer the Soup: Reduce heat to low and let the soup simmer uncovered for 25 to 30 minutes, or until the lentils are tender and beginning to break down.
- Add Lemon Juice and Adjust Seasoning: Stir in fresh lemon juice then taste and adjust salt and lemon levels as desired for a bright, tangy flavor.
- Optional Blending: For a smoother texture, blend part or all of the soup with an immersion blender until desired consistency is reached.
- Garnish and Serve: Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
Notes
- This soup thickens as it cools; add more broth or water when reheating to loosen it up.
- It is naturally vegan and gluten-free, making it suitable for many dietary preferences.
- For added nutrition and color, stir in a handful of chopped spinach or Swiss chard near the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Middle Eastern, Lebanese
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg
