Lebanese Lemon Lentil Soup Recipe
Get ready for a bowl of pure comfort: Lebanese Lemon Lentil Soup is one of those feel-good recipes that instantly brightens even the cloudiest day. This soup combines earthy red lentils, vibrant vegetables, and aromatic spices, all brought together with a lively squeeze of lemon. It’s soul-warming yet light, nourishing, and packed with color and flavor, making it a family favorite to cozy up with year-round. No wonder Lebanese Lemon Lentil Soup is cherished in so many homes!
Ingredients You’ll Need
What makes this soup so special is how each simple ingredient adds depth: you’ll find that every veggie and spice goes a long way in building flavor, texture, and that iconic sunny hue. Best of all, these pantry and produce staples create magic together!
- Olive Oil: Choose a good-quality olive oil for sautéing—the extra richness really sets the foundation for this soup.
- Onion: A large, finely chopped onion imparts sweetness and body as it softens.
- Garlic: Fresh garlic cloves add classic Mediterranean depth—don’t be shy!
- Carrots: Diced carrots bring sweetness and a beautiful orange color to every spoonful.
- Celery: Chopped celery adds a subtle herbal note and helps round out the mirepoix.
- Red Lentils: These cook quickly and break down to give the soup its signature creaminess and golden color.
- Vegetable Broth: Use a flavorful, low-sodium broth so you can adjust the salt, and let the lentils shine.
- Cumin: Ground cumin warms the entire dish and evokes those classic Middle Eastern flavors.
- Coriander: Just a hint of ground coriander lifts the citrus notes and brings balance.
- Turmeric: For that beautiful golden hue and a subtle earthy undertone.
- Paprika: A gentle touch of smokiness and color to bring it all together.
- Salt: Essential for drawing out all the savory notes—don’t skimp, but always taste and adjust!
- Black Pepper: A classic seasoning that adds a bit of kick and warmth.
- Lemon Juice: Freshly squeezed for the brightest punch—this is the star that makes Lebanese Lemon Lentil Soup shine.
- Fresh Parsley: Chopped parsley delivers color and fresh, herby finish to every bowl.
- Lemon Wedges: For serving, so everyone can add a final zesty flourish to their own bowl.
How to Make Lebanese Lemon Lentil Soup
Step 1: Sauté Your Veggies
Start by heating your olive oil in a large pot over medium heat. Toss in the onion, garlic, carrots, and celery. Sauté everything for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and aromatic. This step builds the flavor base—take a moment to enjoy the scent as it fills your kitchen!
Step 2: Bloom the Spices
Add in the cumin, coriander, turmeric, paprika, salt, and black pepper. Stir often for about a minute. Let the heat and oil help release the essential oils from the spices—this is where the flavor magic for Lebanese Lemon Lentil Soup truly begins.
Step 3: Add Lentils and Broth
Pour in your rinsed red lentils and vegetable broth. Stir thoroughly to make sure nothing’s sticking to the bottom. Increase the heat and bring the soup to a gentle boil.
Step 4: Simmer and Soften
Once you see the soup bubbling, reduce the heat to low. Let it simmer, uncovered, for 20 to 25 minutes. Stir occasionally; the lentils will become tender and start to break down, thickening the soup nicely.
Step 5: Finish with Lemon and Herbs
Switch off the heat and stir in the lemon juice and chopped parsley. Taste, then adjust the seasoning if needed. If you prefer a smoother soup, blend up a portion with an immersion blender (right in the pot!) before adding the lemon and parsley.
Step 6: Serve and Enjoy
Ladle your Lebanese Lemon Lentil Soup into bowls and serve it piping hot, passing around lemon wedges so everyone can add even more citrusy brightness to taste.
How to Serve Lebanese Lemon Lentil Soup
Garnishes
To truly bring out the sunshine in this soup, try a generous sprinkle of chopped parsley right before serving. Lemon wedges are a must—let your guests squeeze an extra burst of freshness over their bowls. For a restaurant-style finish, you can drizzle a touch more olive oil or dust with a pinch of smoked paprika.
Side Dishes
Nothing pairs better with Lebanese Lemon Lentil Soup than warm, fluffy pita bread or a crisp fattoush salad. You could also offer toasted croutons, a herby tabbouleh, or even some roasted chickpeas for extra crunch. This soup is hearty on its own but loves good company!
Creative Ways to Present
For a cozy weeknight, serve in deep bowls with plenty of garnishes on the side. Hosting guests? Pour the soup into mini cups or shot glasses for a fun appetizer. You can also layer the bottom with sautéed greens or top with quick pickled onions for a modern twist—either way, this soup always wows the eye and the palate.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool, then transfer it to airtight containers and store in the refrigerator for up to four days. The flavors meld and deepen with time, so leftovers are just as delightful, if not better!
Freezing
Lebanese Lemon Lentil Soup freezes beautifully. Divide cooled soup into freezer-safe containers or bags, leaving an inch of headspace. It keeps well for up to 3 months—just make sure you add the lemon juice and parsley after reheating for the freshest taste.
Reheating
To reheat, simply warm the soup gently over medium heat on the stovetop or in the microwave until hot throughout. Add a splash of water or broth if the consistency is too thick, and don’t forget a final spritz of fresh lemon before serving.
FAQs
Can I use green or brown lentils instead of red?
You can substitute other lentil varieties, but red lentils break down more quickly and give Lebanese Lemon Lentil Soup its characteristic creamy texture. Green or brown lentils will be firmer and require a bit longer to cook.
Is it possible to add other vegetables?
Absolutely! Feel free to toss in diced potatoes, sweet potatoes, or leafy greens like spinach or kale toward the end of cooking. Lebanese Lemon Lentil Soup is wonderfully flexible.
What if I want my soup extra creamy?
Blend half or all of the soup with an immersion blender right before adding the lemon juice for an ultra-silky finish. Just remember, blending after the lemon can cause bitterness—add citrus at the end.
How can I lower the sodium?
Choose a low-sodium vegetable broth and adjust the salt to taste as you cook. Finish with plenty of lemon juice to keep the flavor bright without extra salt.
Can I make this in an Instant Pot?
Yes, you can! Sauté the veggies right in the Instant Pot, add in the spices, lentils, and broth, then cook on high pressure for about 10 minutes. Quick release, stir in the lemon juice and parsley, and enjoy a fuss-free Lebanese Lemon Lentil Soup.
Final Thoughts
If you’re in the mood for a hearty, zesty dish that comforts and delights, Lebanese Lemon Lentil Soup is definitely a must-try. With its easy preparation, flexible ingredients, and glowing golden color, it’s sure to become a beloved staple at your table—just as it has at mine. Give it a try tonight and see why so many fall in love with this vibrant, soul-nourishing bowl!
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Lebanese Lemon Lentil Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Lebanese Lemon Lentil Soup is a flavorful and comforting dish that is perfect for a cozy meal. Packed with nutritious ingredients and zesty lemon flavor, this vegan and gluten-free soup is sure to become a favorite in your household.
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 ½ cups red lentils, rinsed and drained
- 8 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- juice of 2 lemons
- ¼ cup chopped fresh parsley
- lemon wedges for serving
Instructions
- Heat the olive oil: In a large pot over medium heat, add the olive oil.
- Sauté vegetables: Add the onion, garlic, carrots, and celery. Sauté for 5 to 6 minutes until softened.
- Add spices: Stir in the cumin, coriander, turmeric, paprika, salt, and black pepper. Cook for 1 minute.
- Cook lentils: Add the red lentils and vegetable broth. Bring to a boil, then simmer for 20 to 25 minutes until lentils are tender.
- Finish the soup: Stir in lemon juice and parsley. Adjust seasoning if needed. Serve hot with lemon wedges.
Notes
- For a creamier texture, blend part of the soup with an immersion blender before adding the lemon juice.
- This soup pairs well with warm pita bread or a crisp salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4 g
- Sodium: 660 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.1 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
