• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Gift of Hospitality logo

  • Home
    • About
  • Recipes
  • Hospitality How-Tos
  • Newsletter
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
    • About
  • Recipes
  • Hospitality How-Tos
  • Newsletter
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Recipes » Entrées » Lebanese Lemon Lentil Soup

    Lebanese Lemon Lentil Soup

    Published: Oct 18, 2017 · Modified: Apr 28, 2022 by Kate Shungu · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe
    lemon lentil soup in a turquoise bowl
    lemon lentil soup in a turquoise bowl
    lemon lentil soup in a turquoise bowl
    lemon lentil soup in a turquoise bowl

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

    lebanese lemon lentil soup in a turquoise bowl on a wooden table with a side of hummus and raw veggies.

    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 some seriously comforting (and healthy!) soup for a chilly day.

    This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Jump to:
    • How to make lentil soup taste good
    • Ingredients
    • How to make Lebanese lemon lentil soup
    • Frequently Asked Questions
    • Make it ahead: storage and freezing
    • Serving suggestions
    • 📖 Recipe
    • More global recipes
    • 💬 Reviews

    How to make lentil soup taste good

    Red lentils are relatively bland with an earthy flavor. As a result, they need other ingredients to taste good.

    Spices such as cumin, turmeric, and cayenne pepper add a nice flavor to lentil soup. However, the best ingredient for making lentil soup taste good is a lemon—both the zest AND the juice.

    The bright, acidic citrus contrasts really nicely with the earthy flavor of the lentils, making this soup seriously delicious.

    Ingredients

    ingredients for lemon lentil soup on a white table
    • Yellow onion, carrot, and garlic add lots of great flavor.
    • Red lentils are key here—they break down as they cook, resulting in a creamy soup.
    • 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.

    carrots and onions sauteeing in a pot

    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!

    spices and garlic on top of sauteed carrots and onions in a pot.

    Then, add the red lentils and chicken stock, and cook for 18–20 minutes, or until the lentils are tender.

    cooked lentil soup in a pot

    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.

    Finally, add the zest and juice of one lemon. 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!

    lebanese lemon lentil soup with a spoon in it, in a turquoise bowl.

    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.

    Frequently Asked Questions

    Do lentils need to be soaked before cooking?

    Lentils do not need to be soaked. Rinse the lentils in cool running water before using. This will remove any debris.

    Can I use brown lentils for this soup?

    Red lentils taste the best, as they are milder tasting than other lentil varieties.

    Is lentil soup vegetarian?

    Lebanese lemon lentil soup is vegetarian, provided that you use vegetable stock (and not chicken stock). It’s vegan, too!

    Is lentil soup gluten-free?

    This recipe for Lebanese Lemon Lentil Soup is gluten-free. As always, check the labels on all store-bought products to make sure.

    Make it ahead: storage and freezing

    Store the soup in a covered container in the refrigerator. It will keep there for up to five days.

    To reheat, place the soup in the microwave, or in a saucepan on the stove, and heat until warm.

    To freeze lentil soup, let it cool and ladle it into resealable plastic freezer bags. Seal the bags and lay flat in the freezer. The soup can be stored in the freezer for up to 2 months.

    To defrost, place the bag in the refrigerator overnight, or place the bag in a bowl of warm water, and let sit until defrosted. You may need to add more hot water as the water cools down.

    green bowl full of lebanese lemon lentil soup next to a platter of crudite.

    Serving suggestions

    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 a fresh flavor, and crushed pita chips contrast nicely with the soup. I also like to serve it with warm pita for dipping.

    You can also add crushed red pepper flakes to the top for some spice.

    This is crossing cultures here, but it would also be delicious with Garlic Butter Naan or Homemade Potato Rolls.

    And speaking of other cultures, if you love red lentils, you’ll love this Vegetarian Red Lentil Dal!

    lemon lentil soup in a turquoise bowl on a wooden table with hummus and veggies

    Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!


    cup of ambrosia and slice of banana cake.

    📖 Recipe

    bowl of lemon lentil soup topped with red pepper flakes in a turquoise bowl

    Lebanese Lemon Lentil Soup

    Published by Kate
    This one-pot, Lebanese soup with red lentils is ready in 30 minutes!
    5 from 5 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 28 mins
    Total Time 38 mins
    Course Appetizers, Side Dish
    Cuisine Lebanese
    Servings 4 servings
    Calories 275 kcal

    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 or chicken stock
    • ¾ teaspoon kosher salt
    • Zest and juice of 1 lemon
    • For garnish: chopped cilantro and olive oil

    Instructions
     

    • Heat olive oil in a large pot over medium heat. Add the 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 garlic, cumin, turmeric, and cayenne pepper to the pot. Cook, stirring occasionally, for 1 minute.
    • Add the lentils, chicken stock, and 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 lemon zest and juice.
    • Divide the soup among 3–4 bowls. Garnish with chopped cilantro and olive oil. Crushed pita chips are nice, too!

    Notes

    You do not need to soak the lentils before cooking. Just rinse them under cool running water to remove any debris. 
    While the soup is cooking, chop up some raw veggies and get out some hummus. Warm some pita bread in the oven (wrap it in foil and heat for 5 minutes at 350°F). Serve the veggies, hummus, and pita with the soup! 

    Nutrition

    Calories: 275kcalCarbohydrates: 34gProtein: 16gFat: 9gSaturated Fat: 1gSodium: 513mgPotassium: 696mgFiber: 15gSugar: 3gVitamin A: 2565IUVitamin C: 5mgCalcium: 48mgIron: 4mg
    Keyword lemon lentil soup
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!

    More global recipes

    • red lentil dal on a white plate with a side of naan, sitting on a woven placemat.
      Vegetarian Red Lentil Dal
    • greek chicken kabobs on top of golden rice
      Greek Chicken Souvlaki with Tzatziki
    • cuban black beans and rice in a green bowl
      Arroz Moro (Cuban Black Beans and Rice)
    • Mexican rice in a green bowl, garnished with slices of lime
      Authentic Mexican Rice
    « Roasted Garlic Mashed Cauliflower
    Halloween Stuffed Peppers »
    • Facebook
    • Twitter
    kate

    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

      • Facebook
      • Instagram
      • Pinterest

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jennifer says

      December 29, 2019 at 10:54 pm

      5 stars
      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!!

      Reply
      • Kate Shungu says

        December 30, 2019 at 12:06 pm

        Hi Jennifer, that is so great to hear—thank you! It’s one of my favorites. I’m so happy you enjoyed it.

        Reply
    2. Alyssa Stone says

      January 15, 2018 at 10:16 pm

      5 stars
      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!

      Reply
      • Kate Shungu says

        January 16, 2018 at 3:05 pm

        Yay! That is so good to hear. 🙂 Thanks, Alyssa!

        Reply
    3. Courtney R. says

      October 28, 2017 at 4:57 pm

      5 stars
      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!

      Reply
      • Kate Shungu says

        October 29, 2017 at 3:38 pm

        Hi Courtney, that’s so good to hear! I’m so glad you enjoyed it. Thanks for sharing your feedback!

        Reply
    4. Amy at cooking1handed.com says

      October 20, 2017 at 1:20 pm

      5 stars
      I love the lentil soups on restaurants! Looking forward to making this.

      Reply
      • Kate Shungu says

        October 21, 2017 at 2:16 pm

        Me too! 🙂 Hope you enjoy it, Amy!

        Reply

    Primary Sidebar

    Welcome

    Kate from Gift of HospitalityI’m Kate. I love discovering old fashioned recipes that will transport you back in time. Learn more here
    • Email
    • Facebook
    • Instagram
    • Pinterest

    Spring Recipes

    slice of pistachio cake topped with pistachio frosting and chopped pistachios on a white plate.

    Pistachio Cake with Pudding Mix

    strawberry preserves on toast on a white plate.

    Easy Strawberry Preserves

    rhubarb sauce over ice cream in a glass parfait dish.

    Easy Rhubarb Sauce

    7 layer salad in a glass trifle dish.

    7 Layer Salad

    15 Rhubarb Desserts for Spring

    carrot muffin cut in half, with whole muffins and whole carrots in the background.

    Carrot Muffins

    More Spring Recipes Here....

    Most Popular Recipes

    slice of sausage and egg casserole on a white plate.

    Overnight Sausage and Egg Casserole

    asian cabbage salad in a blue and white decorative bowl.

    Asian Cabbage Salad

    crock pot pork chops in sauce on a white oval platter.

    Crockpot Pork Chops with Mushroom Soup

    slice of ding dong cake in a cake pan with more ding dong cake in the pan.

    Easy Ding Dong Cake

    french toast casserole in a white casserole dish.

    Overnight French Toast Casserole

    ritz cracker sandwiches stacked on a white platter

    RITZ® Crackers Party Sandwiches

    Desserts of the Decades

    Get vintage dessert recipes from throughout the decades, straight to your inbox!

    Web Stories

    Footer

    ^ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign up for emails and updates

    Contact

    • Work with me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright Gift of Hospitality © 2022