This easy Lebanese lemon lentil soup is a comforting one-pot meal that’s ready in about 30 minutes. It’s bright, creamy (without any dairy), and full of warming spices—perfect served with hummus, warm pita, or raw vegetables for dipping.
Featured Comment:
“I made this for dinner tonight and was told it was the best lentil soup I’ve ever made.” — Alyssa
A Restaurant Favorite at Home
The inspiration for this Lebanese lemon lentil soup with red lentils comes from a favorite local restaurant. Over the years I recreated and refined the recipe until it matched that memorable bowl. The result is an easy, fast, one-pot soup that relies on red lentils for a silky texture.
This soup is vegetarian and vegan (when made with vegetable stock), high in plant protein, naturally dairy-free, and wonderfully satisfying on chilly days. It’s a great option to serve when hosting friends or for a cozy family meal.
Enjoy! — Kate
Ingredients
- Red lentils — they break down during cooking and create a naturally creamy soup without cream.
- Turmeric — for a warm golden color and gentle flavor.
- Cumin — adds an earthy, savory note that pairs beautifully with the lemon.
- Vegetable or chicken stock — use vegetable stock to keep the soup vegetarian/vegan.
- Lemon zest and juice — both are used for bright citrus flavor that lifts the whole dish.
How to make Lebanese lemon lentil soup
Heat olive oil in a large pot over medium heat. Add chopped onion and diced carrot and sauté until softened, about 4–5 minutes. Add minced garlic, cumin, turmeric, and a pinch of cayenne; cook briefly (30–60 seconds) to toast the spices and release their aroma.
Rinse the red lentils under cool running water and add them to the pot along with 3½ cups of stock and salt. Bring to a gentle boil, then reduce heat and simmer for 18–20 minutes, stirring occasionally, until the lentils are tender and starting to break down.
When the lentils are tender, stir in the zest and juice of one lemon. Taste and adjust seasoning—add more salt or lemon if you prefer a tangier finish. Garnish with chopped cilantro and a drizzle of good olive oil. Crushed pita chips or toasted pita strips add a pleasant crunch.
This lemon lentil soup captures the same comforting flavors you’d expect from a restaurant bowl: bright citrus, aromatic spices, and a silky texture. It’s naturally gluten-free and free of animal products when made with vegetable stock, making it easy to share with a variety of guests.
Ideas for serving the soup
The soup is creamy without cream, so contrasts and textures are a nice finishing touch. Consider these garnishes and sides:
- Chopped cilantro or parsley for a fresh herb note.
- Crushed pita chips or toasted pita strips for crunch.
- Crushed red pepper flakes for heat.
- Warm pita, hummus, and raw vegetables for dipping on the side.
Recipe
Lebanese Lemon Lentil Soup
Servings: 4 | Prep time: 10 mins | Cook time: 28 mins | Total: 38 mins
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 1 large carrot (or 8 baby carrots), finely diced
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric
- Pinch of cayenne pepper
- 1 cup red lentils, rinsed
- 3½ cups vegetable stock (or chicken stock)
- ¾ teaspoon kosher salt (adjust to taste)
- Zest and juice of 1 lemon
- For garnish: chopped cilantro and extra virgin olive oil
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and carrot and sauté until the carrot is soft and the onion is translucent, about 4–5 minutes.
- Meanwhile, rinse the lentils in a colander under cool running water.
- Add the minced garlic, ½ teaspoon cumin, ¼ teaspoon turmeric, and a pinch of cayenne pepper to the pot. Cook, stirring, for 30–60 seconds until fragrant.
- Add 1 cup red lentils, 3½ cups stock, and ¾ teaspoon salt. Bring to a boil, then reduce to a simmer. Cook 18–20 minutes, stirring occasionally, until lentils are tender and beginning to break down.
- Stir in the zest and juice of 1 lemon. Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with chopped cilantro and a drizzle of olive oil. Top with crushed pita chips for texture if desired.
Notes
You do not need to soak red lentils before cooking—just rinse them to remove dust or debris. While the soup cooks, prepare accompaniments such as hummus, raw vegetables, and warm pita. To warm pita, wrap in foil and heat in a 350°F oven for 5–8 minutes or toast briefly.
Store leftovers in the refrigerator for up to one week. To freeze, portion into airtight containers or freezer bags and freeze for up to two months. Thaw overnight in the refrigerator and reheat gently on the stove.
Nutrition (per serving, approximate)
- Calories: 275 kcal
- Carbohydrates: 34 g
- Protein: 16 g
- Fat: 9 g
- Fiber: 15 g
- Sodium: 513 mg
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