Print

Lebanese Lemon Lentil Soup: 10 Comforting Steps

Lebanese Lemon Lentil Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bright and warming Lebanese soup made with red lentils, spices, and fresh lemon for a comforting bowl that’s quick and budget-friendly.

Ingredients

Scale
  • 2 tablespoons olive oil (or any neutral oil)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 cup red lentils (substitute brown or green lentils — increase simmer time by 10–15 minutes)
  • 1/2 cup rice (or quinoa, bulgur, or cauliflower rice for lower-carb)
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon pepper (adjust to taste)
  • 4 cups vegetable broth (use gluten-free if needed)
  • 1/4 cup fresh lemon juice (or lime juice as an alternative)

Instructions

  1. Heat the oil in a medium pot over medium heat.
  2. Add the diced onion and cook 5–7 minutes until soft and translucent.
  3. Stir in the minced garlic and cook 30 seconds until fragrant.
  4. Sprinkle in cumin, turmeric, and paprika. Toast the spices 30–45 seconds, stirring, until aromatic.
  5. Add the rinsed red lentils and rice. Stir to coat with spices and oil for 1 minute.
  6. Pour in the vegetable broth and bring to a simmer.
  7. Reduce heat, cover partially, and simmer 20–25 minutes until lentils and rice are tender. (If using brown or green lentils, simmer 30–40 minutes.)
  8. Use an immersion blender to partially puree for a creamier texture, or leave as-is for a chunkier soup.
  9. Stir in salt, pepper, and fresh lemon juice. Taste and adjust seasoning.
  10. Serve hot, garnished as desired.

Notes

    Nutrition

    Find it online: https://bakerslider.com/lebanese-lemon-lentil-soup/

    ×