The Lebanese Lemon Lentil Soup Recipe is a heartwarming and vibrant dish that brings together the comforting earthiness of red lentils and the bright, zesty punch of fresh lemon juice. This beautiful soup balances spice, texture, and flavor with simple, wholesome ingredients that meld into a silky, nourishing bowl perfect for any season. Whether you’re looking for a cozy weeknight meal or an impressive dish to share, this recipe captures the essence of Lebanese cooking with each spoonful.
Ingredients You’ll Need
The magic of this Lebanese Lemon Lentil Soup Recipe lies in its straightforward yet flavorful ingredients. Each component plays a crucial role—onions and garlic build a fragrant base, spices like cumin and turmeric add warmth and depth, while the lentils and rice create that lovely, satisfying texture and body of the soup.
- Olive oil: Use good quality olive oil to gently sauté the aromatics and enrich the soup’s flavor.
- Small onion, diced: Adds sweetness and depth when cooked until tender.
- Garlic cloves, minced or pressed: Delivers a fragrant punch essential to Lebanese cuisine.
- Cumin: Brings a warm, earthy note that’s classic in Middle Eastern dishes.
- Turmeric: Adds vibrant color and a subtle, musky undertone.
- Paprika: Offers a gentle smoky-sweet flavor enhancing the overall spice blend.
- Dried red lentils: The star of the soup, they cook down to a creamy consistency and provide protein.
- White rice, uncooked: Balances the lentils with soft texture and helps thicken the soup.
- Vegetable broth: The cooking liquid that infuses the lentils and rice with savory goodness.
- Fresh lemon juice: The bright finishing touch that lifts all the flavors beautifully.
- Salt and pepper to taste: Essentials to enhance and balance all the flavors.
How to Make Lebanese Lemon Lentil Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a Dutch oven over medium-high heat. Toss in the diced onion and minced garlic, stirring occasionally until they soften and become fragrant—this takes about five minutes. This step forms the flavorful foundation essential to the soup’s character.
Step 2: Add Spices
Next, sprinkle in the cumin, turmeric, and paprika. Stir them through the softened onions and garlic, letting the warm spices awaken and coat the aromatics. This step infuses the base with the traditional Lebanese flavor profile that makes this soup so special.
Step 3: Incorporate Lentils and Rice
Add the dried red lentils and uncooked white rice to the pot along with salt and pepper. Stir everything together for three to five minutes, allowing the lentils and rice to start releasing their moisture and meld with the spices. This coats them evenly and prepares them for cooking.
Step 4: Simmer the Soup
Pour in four cups of vegetable broth and bring the mixture to a boil. Once boiling, lower the heat and let it simmer uncovered for 30 to 35 minutes, stirring occasionally, until the lentils and rice are tender and the soup has thickened. Feel free to add extra broth if you prefer a thinner consistency. This slow simmer brings all the ingredients together beautifully.
Step 5: Finish with Lemon Juice
Remove the pot from heat and stir in fresh lemon juice. This final step is what truly elevates the Lebanese Lemon Lentil Soup Recipe—adding a bright, tangy freshness that perfectly complements its earthy richness. Taste and adjust salt and pepper as needed.
Step 6: Blend for Creaminess (Optional)
If you love a smoother soup, use an immersion blender to puree the soup until creamy and velvety. This is totally optional, though, as the hearty texture of the lentils and rice also make for a wonderful rustic experience.
Step 7: Serve and Enjoy
Ladle the warm soup into bowls and get ready to savor every comforting spoonful. It pairs wonderfully with warm pita or crusty bread to mop up every last bit of that lemony goodness.
How to Serve Lebanese Lemon Lentil Soup Recipe
Garnishes
To make your soup bowl extra inviting, add a sprinkle of fresh chopped parsley or cilantro for a fresh herbaceous pop. A drizzle of extra virgin olive oil or a dollop of creamy yogurt can add a lovely richness and contrast to the lemony tang. Toasted pine nuts or crispy fried onions can add a delightful crunch if you’re feeling fancy.
Side Dishes
This soup pairs perfectly with light, Mediterranean-inspired sides like warm pita bread, crusty sourdough, or a simple cucumber and tomato salad tossed with olive oil and lemon zest. These sides complement the soup’s bright flavors without overwhelming it.
Creative Ways to Present
For a fun twist, serve the Lebanese Lemon Lentil Soup Recipe in small cups as a starter at your dinner party. Swirl in a spoonful of mint-yogurt sauce or garnish with thinly sliced radishes for color and crunch. This soup also tastes fantastic chilled on warm days, almost like a comforting lentil gazpacho.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Lebanese Lemon Lentil Soup Recipe to an airtight container and store it in the refrigerator. It will keep well for up to four days, making it an excellent option for quick lunches or easy dinners later in the week.
Freezing
This soup freezes beautifully! Pour it into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. Freeze for up to three months and pull out whenever you need a nourishing meal ready in minutes.
Reheating
When reheating, warm the soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or broth if it has thickened too much. Freshen it up with an extra squeeze of lemon juice after reheating to restore its vibrant brightness.
FAQs
Can I use brown lentils instead of red lentils?
Brown lentils have a firmer texture and usually take longer to cook, so they aren’t the best substitute for this soup. Red lentils break down nicely and create that creamy consistency typical of Lebanese lentil soup.
Is this recipe suitable for vegans?
Absolutely! This Lebanese Lemon Lentil Soup Recipe is naturally vegan as it uses vegetable broth and no animal products, making it perfect for anyone following a plant-based diet.
How can I make this soup spicier?
If you like a bit of heat, try adding a pinch of cayenne pepper or a small chopped chili along with the other spices. Just be careful not to overpower the delicate lemon flavor.
Can I prepare this soup in a slow cooker?
You can, but because the lentils and rice cook relatively quickly, simmering on the stovetop gives you more control to avoid overcooking. If using a slow cooker, start on low for 3-4 hours and keep an eye on the texture.
Why is lemon juice added at the end?
Lemon juice is added near the end of cooking to preserve its bright, fresh flavor and acidity. Adding it too early can diminish its vibrant taste and alter the soup’s balance.
Final Thoughts
There’s something truly special about the Lebanese Lemon Lentil Soup Recipe that brings warmth and comfort no matter the occasion. Its simple ingredients, wholesome texture, and lively lemony touch make it a favorite to keep on your regular rotation. I can’t wait for you to try this recipe and experience its delicious balance of flavors in your own kitchen.
Print
Lebanese Lemon Lentil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Vegetarian
Description
A hearty and wholesome Lebanese Lemon Lentil Soup featuring red lentils, rice, and a vibrant blend of spices, finished with fresh lemon juice for a bright, tangy flavor. This comforting soup is easy to prepare, nourishing, and perfect for a cozy meal.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced or pressed
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 teaspoon paprika
Legumes and Grains
- 1 cup dried red lentils
- 1/2 cup uncooked white rice
Liquids and Seasonings
- 4 cups vegetable broth (plus extra if needed)
- 1/4 cup fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté the Aromatics: Heat olive oil in a Dutch oven over medium-high heat. Add the diced onion and minced garlic and cook until softened and fragrant, about 5 minutes.
- Add Spices: Stir in the cumin, turmeric, and paprika, ensuring the onions and garlic are well-coated with the spices to release their aroma.
- Incorporate Lentils and Rice: Add the red lentils, uncooked rice, salt, and pepper. Stir continuously for 3-5 minutes as the lentils and rice begin to absorb the oil and spices and release some moisture.
- Simmer the Soup: Pour in 4 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 30-35 minutes, stirring occasionally. Cook until the lentils and rice are soft. Add more broth if you prefer a thinner consistency.
- Finish with Lemon Juice: Stir in fresh lemon juice to brighten and balance the soup’s flavors. Adjust salt and pepper to taste.
- Blend for Creaminess (Optional): Use an immersion blender to puree part or all of the soup if a smoother, creamier texture is desired.
- Serve: Ladle the warm soup into bowls and enjoy with pita bread or crusty bread on the side.
Notes
- The lemon juice adds a distinctive tang that defines the soup, so be sure not to skip it.
- You can substitute white rice with brown rice, but adjust the cooking time accordingly.
- For a vegan and vegetarian-friendly soup, use vegetable broth as specified.
- If you prefer a chunkier texture, skip blending or blend only a portion of the soup.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
