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creamy crushed lentil soup, steaming in a red dutch oven. A ladle is serving it.
5 from 5 votes

Lebanese Lentil Soup

This Lebanese Lentil Soup recipe is an extra tasty version of a traditional crushed lentil soup that is easy to make with humble ingredients.
Author Diana
Servings 6 Servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion finely diced
  • 2 small carrots shredded or finely diced, about ¾ cup
  • 1 small potato chopped small, about 1 cup - or ¼ cup white rice
  • 2 garlic cloves minced
  • 1 ½ cups red lentils rinsed and drained
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 1 vegetable stock cube
  • 6 cups (1.4 liters) water

For serving

  • 1-2 tablespoons lemon juice
  • Pita bread
  • Chopped fresh parsley

Instructions

  • In a large dutch oven set over medium high heat, heat olive oil and add the onion, carrots, and potatoes. Saute for 3 minutes or until softened.
  • Add the garlic and cook for 30 seconds.
  • Add the lentils, cumin, salt, pepper, stock cube, and water.
  • Give everything a stir, bring to a boil then reduce to a simmer. Cover partially with a lid, and cook for 30 minutes or until the lentils have softened. Remove from heat.
  • Right before serving stir in fresh lemon juice (start with 1 tablespoon). Taste and adjust the lemon, salt, and pepper as needed.
  • Serve with fresh chopped parsley, and warmed pita bread.

Notes

  • For a thicker texture, the soup can be blended.
  • Try it with Pita Croutons: This soup is usually served with warm pita, but crispy pita croutons are delicious too. Get more details on the method for making the croutons in my fattoush salad recipe.
  • Instead of potatoes, add cooked rice to the soup to make it hearty. You can also leave the potatoes out to make a lighter soup.
  • Parsley adds a lovely bit of green to the soup for serving, but it's optional.
  • Instant-Pot instructions: Pressure cook the soup on high for 30 minutes rather than cooking it on the stovetop.
  • Adjust the liquid. Different types of lentils will absorb liquid differently, so be ready to be flexible with the amount of water you're using. Start with 6 cups, and add up to 2 additional cups as needed while the lentils are cooking.
  • Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. 

Nutrition

Calories: 199kcal | Carbohydrates: 31g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 141mg | Potassium: 522mg | Fiber: 15g | Sugar: 3g | Vitamin A: 2807IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/lebanese-lentil-soup/