Lebanese Lentil Soup Recipe | Easy Vegan Red Lentil Comfort Soup - Warm, Cozy, and Flavorful
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.
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
- ½ teaspoon ground coriander (optional but recommended)
- ¼ 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
- 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.