This Lebanese red lentil soup is silky, bright, and wonderfully comforting. The lentils cook down until they're soft and creamy, and a generous squeeze of fresh lemon juice at the end makes the whole pot come alive. I first tasted this at a friend's house years ago, and I've been making it ever since because it's one of those recipes that feels nourishing without any fuss. You'll love how simple the ingredient list is and how quickly it all comes together-under 30 minutes from start to finish.
If you're looking for more easy dinner ideas, try this Creamy Hungarian Mushroom Soup Recipe or these Crispy Black Bean Tacos for another comforting meal. For a heartier option, this Vegetarian Chili Mac is always a hit.
Why You'll Love This Lebanese Red Lentil Soup
This Lebanese Red Lentil Soup is cozy, flavorful, and incredibly easy to make. The ingredients are simple pantry staples, and the cooking process is straightforward whether you use an Instant Pot or the stovetop. The lemon juice adds a tangy brightness that balances the earthiness of the lentils, and the cumin brings warmth without overpowering the dish. It's filling enough to serve as a main course, but it also works beautifully as a side dish. Plus, it's packed with fiber and protein, so it's as nourishing as it is delicious.
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Lebanese Red Lentil Soup Ingredients
Here's what you'll need to make this simple, flavorful Lebanese Red Lentil Soup.
See Recipe Card Below This Post For Ingredient Quantities
- Olive Oil: Extra virgin olive oil adds richness and helps soften the onions and carrots as they cook.
- Onions: Yellow onions provide a sweet, savory base for the soup. Cooking them until they're soft and translucent builds flavor.
- Carrots: Chopped carrots add a subtle sweetness and a bit of color to the soup.
- Kosher Salt: Balances all the flavors and brings out the natural taste of the lentils and vegetables.
- Ground Cumin: Adds warmth and a slightly earthy, aromatic flavor that's essential to the soup's character.
- Red Lentils: These cook down quickly and become soft and creamy, making them perfect for blending into a smooth soup.
- Water: The cooking liquid that softens the lentils and creates the soup base.
- Lemons: Freshly squeezed lemon juice brightens the entire dish and adds a tangy finish. Start with the juice from three lemons and adjust to taste.
- Pita Chips (Optional): A crunchy, savory topping that adds texture and makes the soup feel a little more special.
How to Make Lebanese Red Lentil Soup
Follow these steps to make a silky, delicious pot of Lebanese Red Lentil Soup.
Prep the lentils: Pick out any debris from the lentils, rinse them well under cool water, then drain and set aside.
Prep the vegetables: Chop the onions and carrots into small, even pieces. Juice the lemons and set the juice aside.
Sauté the vegetables: If using an Instant Pot, set it to "saute" and add the olive oil. If using the stovetop, heat a large pot over medium heat and add the oil. Add the onions, carrots, and salt, and cook until the onions are translucent or slightly golden, about 5 to 7 minutes. Stir in the ground cumin and cook for 30 seconds, until it smells warm and fragrant.
Add the lentils and water: Toss in the rinsed lentils and stir everything together. Pour in the water. For the Instant Pot, close the lid, set the valve to the sealed position, and pressure cook on high for 10 minutes, then let it natural release for 10 minutes. For the stovetop, cover the pot and increase the heat to high to bring the water to a boil, then reduce the heat to a simmer and cook for about 25 minutes, or until the lentils are very soft and mushy.
Blend the soup: Add the fresh lemon juice and use an immersion blender to blend the soup until it's fully smooth and creamy. If you don't have an immersion blender, transfer the soup in batches to a high-speed blender and blend until smooth.
Taste and adjust: Taste the soup and add more salt, cumin, or lemon juice to your liking. Serve hot and garnish with pita chips and lemon wedges if desired.
Equipment For Lebanese Red Lentil Soup
- Miyabi Chef's Knife: For chopping onions and carrots.
- Instant Pot or Large Pot: For cooking the soup on the stovetop or under pressure.
- Braun Immersion Blender or High-Speed Blender: For blending the soup until smooth and creamy.
- Whisk and Container: For juicing lemons and storing the soup.
Substitutions and Variations
Lentils: Red lentils work best because they break down and blend easily, but you can use brown lentils if that's what you have. Just note that brown lentils take longer to cook and won't blend as smoothly.
Cumin: If you don't have cumin, you can use a pinch of coriander or even a small amount of curry powder for a different flavor profile.
Lemon Juice: Fresh lemon juice is ideal, but if you're in a pinch, bottled lemon juice will work. Start with less and add more to taste.
Toppings: Try topping the Lebanese Red Lentil Soup with fresh herbs like parsley or cilantro, a drizzle of olive oil, or even a dollop of yogurt if you're not keeping it vegan.
Storage and Reheating Tips
This Lebanese Red Lentil Soup stores beautifully and tastes even better the next day as the flavors meld together.
Refrigerator: Store the soup in an airtight container in the fridge for up to 5 days. The soup may thicken as it sits, so add a splash of water when reheating.
Freezer: Freeze the soup in individual portions or in a large freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally. Add a little water if the soup has thickened too much.
Serving Suggestions
This Lebanese Red Lentil Soup is filling on its own, but it also pairs beautifully with a few simple sides.
- Serve with warm pita bread or flatbread for dipping.
- Pair it with a simple green salad dressed with lemon and olive oil.
- Enjoy it alongside rice or couscous for a heartier meal.
- Top with crispy pita chips, fresh herbs, or a drizzle of olive oil for extra flavor and texture.
If you're planning a full dinner spread, this Lebanese Red Lentil Soup goes perfectly with Healthy Mexican Stuffed Sweet Potatoes or a Cottage Cheese Taco Bowl.
Expert Tips
- Rinse the lentils well: This removes any dust or debris and helps the soup cook evenly.
- Don't skip the cumin: It's a small amount, but it adds a warm, earthy flavor that's essential to the soup's character.
- Add lemon juice at the end: Adding it after cooking preserves the bright, fresh flavor.
- Blend until smooth: The creaminess of this Lebanese Red Lentil Soup comes from blending it thoroughly. If you like a chunkier texture, blend just half of the soup and leave the rest as is.
- Adjust to your taste: Start with the recommended amounts of salt, cumin, and lemon, then taste and adjust. Everyone's palate is different, so make it yours.
FAQ
What is the seasoning in Lebanese lentil soup?
The main seasoning is ground cumin, which adds warmth and earthiness. Salt balances the flavors, and fresh lemon juice at the end adds brightness. Some versions include garlic or coriander, but this classic recipe keeps it simple.
What are the common mistakes when making lentil soup?
Not rinsing the lentils, under-seasoning, or adding the lemon juice too early are common mistakes. Also, don't rush the cooking-let the lentils become fully soft and mushy before blending. My mom always says, "If you can still see whole lentils, keep cooking."
Is red lentil soup healthy for you?
Yes, red lentil soup is packed with fiber, protein, and essential nutrients like iron and potassium. It's naturally vegan, gluten-free, and dairy-free, making it a nourishing choice for almost any diet.
How to make Arab lentil soup?
Start by sautéing onions and carrots in olive oil, then add cumin, red lentils, and water. Cook until the lentils are soft, blend until smooth, and finish with fresh lemon juice. It's simple, comforting, and full of flavor.
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Pairing
These are my favorite dishes to serve with Lebanese Red Lentil Soup
Lebanese Red Lentil Soup
Ingredients
- ¼ cup extra virgin olive oil Use high-quality olive oil for best flavor
- 2 medium yellow onions chopped Chop finely for smooth soup texture
- 2 large carrots chopped Peel and chop for easy cooking
- 1.5 tablespoons kosher salt more to taste Kosher salt recommended adjust based on preference
- 1.5 teaspoons ground cumin Use freshly ground cumin for a better flavor
- 2 cups dried red lentils Rinse well to remove debris
- 6 cups water Use vegetable broth for extra flavor
- 3 large lemons freshly juiced adjust to taste Lemon juice adds freshness; adjust for tartness
- Pita chips optional for topping Use for a crunchy garnish optional
Instructions
- Begin by rinsing the lentils under cool water to remove any debris, then drain.
- Peel and chop the onions and carrots, and juice the lemons.
- For the Instant Pot: Set to "sauté" mode, then add olive oil, onions, carrots, and salt. Cook until onions become translucent or slightly golden. Stir in the ground cumin and cook for an additional 30 seconds until fragrant. For stovetop: Heat a large pot over medium heat and sauté the ingredients.
- Add the rinsed lentils to the pot, stirring to combine, then pour in the water. For Instant Pot: Close the lid, set the valve to sealed, and pressure cook on high for 10 minutes, followed by a natural release for 10 minutes. For stovetop: Increase heat to high to bring the mixture to a boil, then reduce to a simmer and cook for about 25 minutes or until the lentils are soft and mushy.
- Once cooked, add the fresh lemon juice and blend the soup using an immersion blender until smooth and creamy. Alternatively, transfer the soup in batches to a blender to purée.
- Taste and adjust salt, cumin, and lemon juice as desired. Serve hot and garnish with pita chips and lemon wedges, if using.
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