Lebanese Lemon Lentil Soup
This easy Lebanese Lemon Lentil Soup is a one-pot meal that can be made in 30 minutes! Serve it with hummus and pita bread for dipping.

The inspiration for Lebanese Lemon Lentil Soup with red lentils comes from my favorite restaurant in Cleveland, Ohio. It’s called Taza, and it’s run by a local Lebanese family.
Their hummus, schawarma, fattoush, and falafel are must-trys, but I come back to this red lentil soup every time.
When I moved to Chicago, I had to re-create the soup. Over the years I’ve tinkered with a recipe, and finally landed on this version.
It’s easy to make and only uses one pot. It’s quick cooking too, thanks to the red lentils. The whole soup cooks in just about 30 minutes.
Lebanese Lemon Lentil Soup also happens to be vegetarian and vegan, and high in protein. It’s a comforting, feel-good soup for a chilly day.
Some of the links featured in this post are affiliate links to products I enjoy and recommend, which means I may earn a small commission if you purchase.
Jump to:
Ingredients
- Red lentils are key here—they break down as they cook, resulting in a creamy soup without any dairy.
- Turmeric adds a beautiful golden hue, and cumin adds a warm earthiness to the lentils.
- Veggie stock or chicken stock will work well here (obviously use veggie stock if you want this to be vegetarian).
- We’ll use both the zest and the juice of a lemon for lots of bright, fresh citrus flavor.
How to make Lebanese lemon lentil soup
Heat the olive oil in a large saucepan over medium heat. Sauté the onion and carrot until soft.
Then, add the garlic, cumin, and turmeric, and sauté for 30 seconds. Sautéing the spices before adding liquid helps them “bloom”, which releases their flavor. And the aromas are heavenly!
Add the red lentils and chicken stock, and cook for 18–20 minutes, or until the lentils are tender.
While the lentils cook, chop some veggies, get out some hummus, and warm up some pita bread to serve with the soup. To warm pita bread in the oven, wrap the pita in foil and place in a 350°F oven for 5–8 minutes, or until warm. You can also toast it on low in the toaster (I set mine to “1”).
Finally, add the zest and juice of one lemon to the soup. The lemon really brightens the flavor, perking up the modest lentils into something amazing.
Garnish it with cilantro and a drizzle of olive oil. Crushed pita chips on top are delicious, too!
The verdict? This Lebanese Lemon Lentil Soup tastes just like it does at the restaurant! It’s such a comforting dish on a chilly day.
I love serving it to friends who come for dinner, or for a book club. It’s dairy-free, gluten-free, and meat-free, so it pleases a variety of eaters while still being hearty and delicious.
Ideas for serving the Soup
Lebanese Lemon Lentil Soup is creamy (despite not having cream in it), so it’s nice to add garnishes that contrast with the soup.
- Chopped cilantro adds fresh flavor.
- Crushed pita chips add a nice crunch.
- Add crushed red pepper flakes to the top for some spice.
- Serve with warm pita for dipping.
📖 Recipe
Lebanese Lemon Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 1 large carrot (or 8 baby carrots), finely diced
- 2 cloves garlic, minced
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- Pinch of cayenne pepper
- 1 cup red lentils
- 3½ cups vegetable stock
- ¾ teaspoon kosher salt
- Zest and juice of 1 lemon
- For garnish: chopped cilantro and olive oil
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and carrot. Sauté until the carrot is soft and the onion is translucent, about 4–5 minutes.
- Meanwhile, rinse the lentils in a colander under cool running water.
- Add the two cloves of minced garlic, ½ teaspoon cumin, ¼ teaspoon turmeric, and pinch of cayenne pepper to the pot. Cook, stirring occasionally, for 1 minute.
- Add the 1 cup of red lentils, 3½ cups chicken stock, and ¾ teaspoon salt. Bring to a boil, then reduce to a simmer. Cook for 18–20 minutes, stirring occasionally, or until the lentils are tender.
- Stir in the zest and juice of 1 lemon.
- Divide the soup among 3–4 bowls. Garnish with chopped cilantro and olive oil. Crushed pita chips are nice, too!
Made this tonight for dinner. Followed the recipe exactly except used 4 cups chicken broth. So tasty delicious! Was amazing before lemon was added and even better after! Looking forward to the tiny bit of leftovers tomorrow and to making again soon!!
Hi Jennifer, that is so great to hear—thank you! It’s one of my favorites. I’m so happy you enjoyed it.
I made this for dinner tonight and was told it was the best lentil soup I’ve ever made. Paired it up with your creamy hummus recipe and raw veggies… perfect. Thanks!
Yay! That is so good to hear. 🙂 Thanks, Alyssa!
I’ve been looking for a recipe to copy my favorite restaurant lentil soup (Taste of Lebanon), so I just made a double batch of yours. It’s delicious! I only had half of a carrot in the fridge, so I supplemented with butternut squash. A few bites are sweeter than they’d otherwise be, but it’s still tasty. Thanks, Kate!
Hi Courtney, that’s so good to hear! I’m so glad you enjoyed it. Thanks for sharing your feedback!
I love the lentil soups on restaurants! Looking forward to making this.
Me too! 🙂 Hope you enjoy it, Amy!