Name: Lebanese Lemon Lentil Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Lebanese
Ingredients: 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 with brown or green lentils, adjust cooking 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 (ensure it’s gluten-free if needed); 1/4 cup Fresh Lemon Juice or lime juice as an alternative

Jump to Recipe

Introduction

Lebanese Lemon Lentil Soup is a hearty and nourishing dish full of vibrant flavors and comforting warmth. With bright lemon juice and fragrant spices, this vegan and gluten-free soup makes a perfect meal any day of the week.

A close-up view of a black bowl filled with creamy yellow soup that has small, soft grains, giving it a textured look. The soup is garnished in the center with two fresh green basil leaves and sprinkled with bits of red chili flakes and coarse black pepper, adding bursts of color. The bowl sits on a white marbled surface, surrounded by halves of fresh yellow lemons, creating a bright and fresh setting. The soup’s surface has a slight swirl, showing a glossy, smooth finish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 with brown or green lentils; adjust cooking 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 (ensure gluten-free if needed)
1/4 cup fresh lemon juice (or lime juice as an alternative)

Instructions

Step 1: Heat the olive oil in a medium-sized Dutch oven over medium-high heat until shimmering.
Step 2: Add the diced onion and minced garlic, sautéing for about 5 minutes until they are soft and fragrant.
Step 3: Sprinkle in the cumin, turmeric, and paprika. Stir well to evenly coat the onion and garlic with the spices.
Step 4: Add the red lentils, rice, salt, and pepper. Cook for 3–5 minutes, stirring occasionally to combine the flavors.
Step 5: Pour in the vegetable broth carefully and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently.
Step 6: Check the soup’s consistency. If it’s too thick, add more broth until you reach your preferred texture.
Step 7: Stir in the fresh lemon juice, taste, and adjust seasoning if needed.
Step 8: Serve the soup warm, ladled into bowls for a cozy meal.

Tips & Variations

Use brown or green lentils as a substitute, but add 10–15 minutes extra cooking time.
Swap rice for quinoa or bulgur for different textures, or try cauliflower rice for a low-carb option.
Add your favorite vegetables like spinach or diced carrots for extra nutrition and color.
Adjust the amount of lemon juice to suit your taste for a more or less tangy flavor.
For a creamier texture, blend a portion of the soup before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup has thickened. This soup also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

How to Serve

A dark bowl sits on a white marbled surface filled with bright yellow creamy soup that has a smooth yet slightly chunky texture. On the soup's surface, there are small sprinkles of black pepper and red spice scattered unevenly. A green herb with three leaves rests in the center as garnish, and a thick lemon slice is tucked on the left edge of the bowl, half standing inside the soup. Coarse salt crystals are lightly sprinkled over the soup, adding texture and contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried lentils?

Using canned lentils will reduce the cooking time significantly. Add them after sautéing the spices and cook just until heated through, then continue with the broth and other ingredients. Adjust broth quantity accordingly to maintain soup consistency.

Is this soup suitable for a gluten-free diet?

Yes, this soup is naturally gluten-free when made with gluten-free vegetable broth and rice or quinoa. Avoid bulgur if you need to keep it gluten-free.