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brown bowl with lebanese soup with red lentils.

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
Keyword lebanese lentil soup, lentil soup, arab lentil soup, middle eastern lentil soup, red lentil soup, lebanese red lentil soup, lebanese soup, middle eastern soup, middles eastern lentil soup
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 people
Calories 386kcal
Author Adina


  • Large soup pot
  • Immersion blender


  • 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


  • 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.


  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.


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