Name: Lebanese Lentil Soup Recipe | Easy Vegan Red Lentil Comfort Soup - Warm, Cozy, and Flavorful
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 1/2 cups red lentils, rinsed well; 2 tablespoons olive oil; 1 large yellow onion, chopped; 2 medium carrots, diced; 1 medium potato, peeled and diced (Yukon Gold or russet); 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1/2 teaspoon ground coriander (optional but recommended); 1/4 teaspoon cinnamon or a small pinch of allspice (optional for Lebanese warmth); 6 cups vegetable broth (or water with 1–2 bouillon cubes); 1 bay leaf; Salt and black pepper, to taste; Juice of 1 lemon, plus wedges for serving; Fresh parsley or cilantro, chopped, for garnish; Optional: a pinch of red pepper flakes or Aleppo pepper for mild heat

Jump to Recipe

This Lebanese lentil soup is the kind of simple, satisfying meal that feels like a hug in a bowl. It’s made with humble pantry ingredients—red lentils, onions, carrots, potatoes, and warm spices—yet it delivers big flavor. The texture is silky but hearty, and it’s naturally vegan and gluten-free.

This is the soup you make when you want something nourishing, quick, and budget-friendly. Serve it with lemon and fresh herbs, and it tastes like home.

Jump to Recipe Card

What Makes This Recipe So Good

Cooking process: A wide, overhead shot of Lebanese red lentil soup simmering in a matte black Dutch

One pot, minimal fuss: Everything simmers together and blends into a creamy, golden soup with very little effort.
Fast cooking time: Red lentils cook quickly, so dinner is ready in about 35–40 minutes.
Cozy Lebanese flavors: Cumin, turmeric, and a touch of coriander bring warmth and depth without overpowering.
Healthy and filling: Packed with protein, fiber, and veggies, this soup keeps you full and energized.
Budget-friendly: All ingredients are affordable pantry staples.
Easily customizable: Adjust thickness, spice level, and add greens or herbs to suit your taste.

Ingredients

1 1/2 cups red lentils, rinsed well
2 tablespoons olive oil
1 large yellow onion, chopped
2 medium carrots, diced
1 medium potato, peeled and diced (Yukon Gold or russet)
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander (optional but recommended)
1/4 teaspoon cinnamon or a small pinch of allspice (optional for Lebanese warmth)
6 cups vegetable broth (or water with 1–2 bouillon cubes)
1 bay leaf
Salt and black pepper, to taste
Juice of 1 lemon, plus wedges for serving
Fresh parsley or cilantro, chopped, for garnish
Optional: a pinch of red pepper flakes or Aleppo pepper for mild heat

Instructions

Close-up detail: Ultra-close shot of the soup just after partial blending, showing silky, creamy tex

Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt.
Cook 4–5 minutes until softened and translucent. Stir in the carrots and potato, and cook 2–3 minutes more.
Bloom the spices: Add the garlic, cumin, turmeric, coriander, and cinnamon. Stir for 30–45 seconds, just until fragrant.
Don’t let the spices burn.
Add lentils and liquid: Stir in the rinsed red lentils, then pour in the vegetable broth. Add the bay leaf. Increase heat to bring to a gentle boil.
Simmer: Reduce to a steady simmer.
Cook uncovered for 18–22 minutes, stirring occasionally, until the lentils are soft and the vegetables are tender.
Blend to your preference: Remove the bay leaf. For a creamy texture, use an immersion blender to blend the soup partially or fully. For a more rustic feel, blend just half the pot or leave it chunky.
Season and brighten: Stir in the lemon juice.
Taste and add salt, pepper, and red pepper flakes if using. If the soup is too thick, add a splash of hot water or broth. If it’s thin, simmer a bit longer.
Serve: Ladle into bowls and top with chopped parsley or cilantro.
Add extra lemon wedges at the table for that classic Lebanese finish.

Keeping It Fresh

Storage: Let the soup cool, then transfer to airtight containers. Store in the fridge for up to 4 days. The flavors continue to develop and get even better.
Freezing: Freeze for up to 3 months.
Leave a little space in the container for expansion. Thaw overnight in the fridge, then reheat gently on the stove.
Reheating: The soup thickens as it sits. Add a splash of water or broth when reheating to reach your ideal consistency.
Make-ahead tip: You can cook the base and blend it, then stir in fresh lemon juice right before serving to keep the flavor bright.

Tasty top view: Overhead plating of two shallow white bowls of Lebanese lentil soup on a rustic wood

Why This is Good for You

Plant protein and fiber: Red lentils pack protein to keep you full, plus fiber for steady energy and digestion.
Nutrient-rich veggies: Carrots and potatoes provide potassium, beta carotene, and vitamin C.
Anti-inflammatory spices: Turmeric and cumin support digestion and offer beneficial compounds.
Low in fat, big on flavor: A small amount of olive oil brings richness without heaviness.
Balanced meal: Pair with bread, rice, or a simple salad for a complete, satisfying plate.

Common Mistakes to Avoid

Not rinsing the lentils: Rinsing removes dust and excess starch, which helps the soup stay clean-tasting.
Skipping the spice bloom: Toasting the spices in oil unlocks their flavor.
Adding them directly to liquid can make the soup taste flat.
Overcooking on high heat: A rolling boil can break down lentils unevenly. Keep it at a gentle simmer.
Forgetting the lemon: That squeeze of citrus at the end makes everything pop. Don’t skip it.
Neglecting salt: Lentils need salt to taste their best.
Season gradually and taste as you go.

Alternatives

Broth options: Use chicken-style vegan broth for a richer taste, or water with bouillon to keep it simple.
Add greens: Stir in chopped spinach or kale during the last 5 minutes for extra nutrients.
Swap the potato: Use sweet potato for a subtle sweetness and deeper color.
Spice variations: Add a pinch of paprika or Aleppo pepper. For smokiness, a tiny bit of smoked paprika works well.
Texture tweaks: For ultra-smooth soup, blend fully. For a stew-like bowl, keep half unblended and serve with crusty bread.
Creamy finish: Stir in a splash of coconut milk or a spoon of tahini at the end for a richer mouthfeel.

FAQ

Can I use brown or green lentils instead of red?

Yes, but the texture and cooking time will change.

Brown or green lentils take longer and won’t become as creamy. If using them, simmer 35–45 minutes and consider blending more to achieve a similar texture.

Do I need to soak red lentils?

No. Red lentils cook quickly without soaking.

Just rinse them well under cold water until the water runs mostly clear.

How can I make this soup spicier?

Add red pepper flakes, Aleppo pepper, or a small pinch of cayenne with the spices. You can also finish each bowl with chili oil for a gentle kick.

What should I serve with Lebanese lentil soup?

Warm pita or crusty bread is perfect. You can also serve it with a simple cucumber-tomato salad, pickled turnips, or a side of rice.

Why is my soup too thick?

Red lentils absorb liquid as they cool.

Add hot water or broth a little at a time while reheating until you reach a smooth, ladleable consistency.

Can I make this in a slow cooker?

Yes. Sauté the onions, carrots, and spices on the stovetop first for best flavor, then transfer everything to the slow cooker with lentils and broth. Cook on Low for 5–6 hours or on High for 2 1/2–3 hours, then blend and finish with lemon.

Is this soup freezer-friendly?

Absolutely.

It freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently, adding liquid as needed.

How do I keep the color bright?

Use turmeric and don’t over-brown the onions. Add fresh lemon juice at the end rather than early in cooking to maintain a sunny, golden color.

In Conclusion

This Lebanese lentil soup is simple, hearty, and full of cozy flavor.

It comes together quickly, uses everyday ingredients, and tastes even better the next day. Whether you blend it silky-smooth or keep it rustic, a squeeze of lemon and a handful of herbs bring it to life. Keep this recipe in your weeknight rotation, and you’ll always have a nourishing, vegan comfort meal ready to go.