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Lebanese Lentil Soup

A warm and comforting Lebanese Lentil Soup that is easy to make, packed with flavor, protein, and fiber, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Lebanese
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup dried brown or green lentils rinsed
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 garlic cloves minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 6 cups vegetable broth or water
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Blender or immersion blender (optional)
  • Cutting board and knife

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery and sauté for 5-7 minutes until softened.
  3. Stir in the minced garlic, ground cumin, and ground coriander and cook for 1 minute until fragrant.
  4. Add the rinsed lentils and stir to coat with the aromatic mixture.
  5. Pour in the vegetable broth or water and bring to a boil.
  6. Reduce heat to low, cover, and simmer for 20-25 minutes until the lentils are tender.
  7. Use an immersion blender to partially puree the soup for a smoother texture, if desired.
  8. Season with salt, pepper, and lemon juice to taste, garnish with fresh parsley, and serve warm.

Notes

For extra depth, let the soup sit for an hour or more before serving; the flavors develop beautifully.