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brown bowl with lebanese soup with red lentils.
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Easy Lebanese Lentil Soup

This Lebanese lentil soup is the kind of soup you could eat 3-4 days in a row without complaining - an easy recipe for a rich, nourishing, healthy, and flavorful one-pot meal.
Course Soup
Cuisine Lebanese
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 people
Calories 386kcal
Author Adina

Equipment

  • Large soup pot
  • Immersion blender

Ingredients

  • 2 tablespoons olive oil
  • 1 onion medium, finely chopped
  • 2 carrots medium, diced
  • 3 garlic cloves grated
  • 2 teaspoons oregano
  • 1 teaspoon rosemary
  • 1 ½ teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon red pepper flakes
  • 1 can crushed tomatoes 14 oz/ 400 g
  • 5 cups vegetable stock or chicken stock, 1.2 liter
  • 1 ½ cup split red lentils 270 g, rinsed, Note 1
  • ½ teaspoon fine sea salt or Kosher salt, Note 2
  • 1 tablespoon lemon juice more to taste
  • chopped parsley
  • olive oil to drizzle

Instructions

  • Chop 2 onions and 2 carrots. Grate 3 garlic cloves finely but keep them separated from the rest.
  • Sauté: Heat 2 tablespoons olive oil in a large heavy-bottomed pot. Cook onions and carrots for 3-4 minutes or until softer. Add the finely chopped garlic and stir for 1 minute. Add the spices and stir for 1 minute.
    2 teaspoons oregano + 1 teaspoon rosemary + 1 ½ teaspoon cumin + 1 teaspoon coriander + ½ teaspoon red pepper flakes
  • Add 1 can of crushed tomatoes, 5 cups of vegetable stock, 1 ½ cups of lentils (rinsed), and ½ teaspoon of fine sea salt (Note 2).
  • Simmer lentil soup: Bring to a boil, turn the heat down to medium-low and simmer for 15-20 minutes or until the lentils are soft.
  • Blend the soup shortly with an immersion blender. It should be somewhat smooth but slightly chunky.
  • Adjust the taste with salt, pepper, and 1 tablespoon lemon juice. Taste again and add a bit more lemon juice if necessary. Sprinkle with parsley and drizzle with a little olive oil before serving.

Notes

  1. Split or whole red lentils. Whole ones need a longer cooking time, while the split lentils are cooked after about 15 minutes. A soup cooked with split lentils will be thicker, as they will disintegrate slightly.
  2. If using table salt, start with less and add more to taste.

Nutrition

Serving: 1portion from 4 | Calories: 386kcal | Carbohydrates: 60g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1655mg | Potassium: 1138mg | Fiber: 25g | Sugar: 11g | Vitamin A: 6083IU | Vitamin C: 19mg | Calcium: 119mg | Iron: 8mg