Lebanese Lentil Soup
Warm, aromatic, and deeply nourishing, Lebanese Lentil Soup is a comforting bowl of goodness bursting with Middle Eastern flavors. This hearty recipe combines tender red lentils, earthy cumin, coriander, turmeric, and a hint of cinnamon to create a beautifully spiced, low-fat soup perfect for any season. Freshly sautéed onions, garlic, carrots, and celery add layers of flavor, while a splash of tangy lemon juice brightens every spoonful. Easily customizable, this vegetarian and vegan-friendly dish is partially blended for a creamy yet rustic texture, making it both satisfying and versatile. Serve it warm, garnished with fresh parsley, alongside crusty bread or pita for a wholesome, protein-packed meal that's as nutritious as it is delicious. Perfect for weeknight dinners or meal prep, this authentic Lebanese Lentil Soup is a must-try for lovers of global cuisine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 2 medium carrots
- 2 stalks celery stalks
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 0.25 teaspoon cinnamon
- 1.5 cups red lentils
- 6 cups vegetable broth
- 2 tablespoons lemon juice
- 0.25 cup fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Finely dice the onion and mince the garlic. Add them to the pot and sauté for 3-4 minutes until the onion becomes translucent.
Chop the carrots and celery into small pieces. Add them to the pot and cook for another 5 minutes, stirring occasionally.
Stir in the cumin, coriander, turmeric, and cinnamon, and cook for 1 minute to toast the spices.
Rinse the red lentils under cold water until the water runs clear, then add them to the pot.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes until the lentils are soft and the vegetables are tender.
Add the lemon juice, salt, and black pepper, and stir well to combine.
Carefully blend the soup partially with an immersion blender to achieve a creamy yet chunky texture, or leave it as is for a more rustic feel.
Garnish with freshly chopped parsley before serving. Enjoy warm with a side of crusty bread or pita.
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5902 mg | 257% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 41.3 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4809 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
