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Lebanese Lemon Lentil Soup

A vibrant, zesty, and comforting Middle Eastern soup made with red lentils, turmeric, and plenty of fresh lemon juice. Vegan and gluten-free.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: Lebanese, Middle Eastern
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 cups red lentils rinsed well
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 1 medium carrot diced small (optional)
  • 4 cloves garlic minced
  • 6-7 cups vegetable broth or water
Spices & Finish
  • 1.5 tsp ground cumin
  • 1 tsp ground turmeric
  • 0.5 tsp black pepper
  • 1 tsp salt to taste
  • 0.3 cup lemon juice freshly squeezed
  • 1 handful fresh mint or parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Immersion Blender (optional)
  • Knife and Cutting Board

Method
 

  1. Rinse red lentils thoroughly in cold water until water runs clear.
  2. Heat olive oil in a large pot over medium heat. Sauté chopped onions for 5-7 minutes until soft.
  3. Add carrots (if using) and cook for 3 minutes. Stir in garlic, cumin, and turmeric; cook for 30 seconds until fragrant.
  4. Add rinsed lentils and pour in the broth or water. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 20-25 minutes until lentils are soft and disintegrated.
  6. Optional: Use an immersion blender to partially blend for a smoother texture, or leave slightly chunky.
  7. Remove from heat. Stir in fresh lemon juice. Season with salt and pepper to taste.
  8. Serve hot garnished with olive oil, red pepper flakes, and fresh herbs.

Notes

Add lemon juice only after removing from heat to preserve the fresh citrus flavor.