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–+ servings
A bowl of Lebanese Lemon Lentil Soup garnished with parsley, spices, and a lemon wedge.

Lebanese Lemon Lentil Soup

A simple and flavorful lentil soup with a bright lemon finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 cup red lentils rinsed
  • 6 cups vegetable broth
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper optional
  • 1/4 cup fresh lemon juice
For Garnish

Equipment

  • Large pot
  • Blender

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic, cumin, coriander, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
  3. Stir in the rinsed lentils, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes, or until lentils are very tender.
  4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Alternatively, you can mash some of the lentils against the side of the pot with a spoon for a slightly chunkier texture.
  5. Return the soup to the pot if you used a countertop blender. Stir in the fresh lemon juice. Heat through gently.
  6. Serve hot, garnished with fresh parsley and lemon wedges.

Notes

You can adjust the amount of lemon juice to your preference. If the soup is too thick, add a little more vegetable broth or water.

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