There's something absolutely magical about a big pot of Lebanese Lentil Soup simmering on the stove! This vibrant, hearty soup bursts with earthy lentils, silky olive oil, and the aromatic blend of cumin and coriander. Each spoonful is warming, wholesome, and loaded with flavor.
What truly makes this recipe a must-try is how shockingly easy it is to throw together—with just everyday pantry staples and fresh veggies. It's a weeknight life-saver and perfect for family dinners, meal prepping, or impressing guests with true Middle Eastern comfort food.
Inspired by cherished Lebanese family recipes, this soup is naturally vegan, protein-packed, and so soul-satisfying. Serve it with warm pita or a squeeze of lemon, and you've got a nourishing meal that's sure to become a new favorite.
Why You'll Love This Recipe
- Loaded with plant-based protein and fiber for a satisfyingly filling meal
- One-pot simplicity means less mess and easy cleanup
- Naturally vegan and gluten-free, so everyone can enjoy
- Make-ahead friendly and fantastic for leftovers
Key Ingredients for Lebanese Lentil Soup
See recipe card below for full list of measurements, ingredients, and instructions.
Brown or Green Lentils
Lentils are the heart of this soup, giving it a wonderful earthy flavor and creamy texture as they cook. Choose brown or green lentils—they hold their shape beautifully without turning mushy. Give them a quick rinse and check for any small stones. If you only have red lentils, you can use those, but they’ll break down more and make the soup smoother (and slightly thicker).
Onion
Onions provide a savory, subtly sweet base that forms the backbone of the soup's flavor. Use a standard yellow or white onion, diced finely for even sautéing. If you’re out of onions, shallots can work in a pinch, though the soup will have a milder flavor.
Carrots
Carrots bring a gentle sweetness and a pop of color to the soup, making each bite more interesting. Dice them into small, even pieces to ensure they cook at the same rate as the lentils. Parsnips are a fun substitute for a slightly earthier flavor.
Swiss Chard or Spinach
A handful of leafy greens stirred in at the end adds freshness and a lovely contrasting color. Swiss chard is traditional, but baby spinach works great for convenience. Kale is also an option—just make sure to chop it finely so it cooks quickly.
Cumin and Coriander
These aromatic spices are what set Lebanese Lentil Soup apart, infusing each bowl with warm, inviting flavor. Use ground cumin and coriander for convenience—toast them briefly with the sautéed vegetables for the biggest flavor punch. Feel free to add a pinch of cinnamon or allspice for extra depth!
Instructions for Lebanese Lentil Soup
See recipe card below for full list of measurements, ingredients, and instructions.
Sauté the Aromatics
Start by heating olive oil in a large soup pot over medium heat. Add the diced onion and carrots, sautéing until the onions are soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute, just until fragrant.
Bloom the Spices
Sprinkle in your cumin, coriander, turmeric, and smoked paprika (if using). Stir well and let the spices toast for 1-2 minutes. This step helps them release even more flavor into the base of your soup.
Add Lentils, Potato, and Broth
Pour in the rinsed lentils and diced potato. Season with salt and pepper. Add the vegetable broth and bring the pot to a boil. Once boiling, reduce the heat to a gentle simmer. Cover and cook for 25 minutes, or until the lentils and potatoes are tender.
Stir in the Greens
Once the lentils and potatoes are perfectly cooked, add the chopped Swiss chard or baby spinach. Let the greens wilt, stirring for 2-3 minutes. The soup will look vibrant and extra nourishing.
Brighten with Lemon
Turn off the heat and stir in the fresh lemon juice. Taste and adjust seasoning, adding more salt, pepper, or lemon to your liking. Ladle the soup into bowls and finish with a sprinkle of fresh parsley and extra lemon wedges on the side.
Recipe Variations
Spice It Up
Craving a little heat? Add a pinch of crushed red pepper flakes or a dash of cayenne along with the spices for a gentle kick that plays perfectly with the lemon and garlic.
Make It Gluten-Free
This soup is naturally gluten-free as long as your broth is certified gluten-free. Always double-check ingredient labels if you're sensitive.
Bulk It Up
For extra heartiness, stir in cooked rice or small pasta (like orzo) when you add the greens. It turns this soup into even more of a meal!
Switch Up the Greens
If you’re out of chard or spinach, kale or even collard greens are great alternatives. Just chop them finely and cook a minute longer so they’re tender.
Creamy Variation
For an ultra-creamy texture, blend half the soup (either with an immersion blender or carefully in a regular blender) before returning it to the pot. It’ll be extra thick and comforting.
Serving Suggestions
Lebanese Lentil Soup shines when served with warm pita bread, crusty sourdough, or a side of simple fattoush salad. For extra flavor, top each bowl with a drizzle of good olive oil, extra chopped parsley, or a sprinkle of sumac. Don’t forget a generous squeeze of lemon before serving—it really makes the flavors pop!
Storage and Reheating
Cool leftover soup to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of water or broth if it thickens too much. This soup also freezes beautifully: store in individual portions for up to 3 months. Defrost in the fridge overnight and reheat before serving.
Frequently Asked Questions About Lebanese Lentil Soup (FAQ)
Q: Can I use red lentils instead of brown or green?
A: Yes, you can substitute with red lentils, but keep in mind they cook faster and will break down more, giving the soup a creamier, thicker texture.
Q: Is Lebanese Lentil Soup healthy?
A: Absolutely! It’s packed with protein, fiber, vitamins, and minerals and is naturally gluten-free and vegan.
Q: Can I make this soup ahead of time?
A: Yes! The flavors deepen as it sits. Just reheat before serving and add a little extra water or broth if it thickens during storage.
Thank you for joining me on this Lebanese Lentil Soup adventure! I hope it brings comfort and bright, bold flavors to your table. If you give it a try, please leave a comment or rating—I’d love to hear how it turns out for you!
Lebanese Lentil Soup
Lebanese Lentil Soup is a nourishing, flavorful classic with earthy lentils, fresh vegetables, and warm spices. Quick, hearty, and perfect for cozy meals.
Ingredients
Instructions
- 1Heat olive oil in a large pot over medium heat. Add onion and carrots; sauté for about 4-5 minutes, until softened.
- 2Stir in garlic, cumin, coriander, turmeric, and smoked paprika. Cook for 1-2 minutes, stirring often, until the spices are fragrant.
- 3Add lentils, potato, salt, and pepper. Pour in the vegetable broth. Bring to a boil, then reduce heat and cover. Simmer for 25 minutes, or until lentils and potatoes are tender.
- 4Stir in the Swiss chard or spinach and cook for 2-3 minutes, until wilted.
- 5Remove from heat and stir in lemon juice. Taste and adjust seasonings if needed.
- 6Serve hot, garnished with chopped parsley and lemon wedges.
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