Simple Lebanese Lentil Soup for Busy Weeknights
This easy Lebanese lentil soup recipe is a wonderful option for busy families looking for a nutritious, comforting dinner that comes together quickly. Featuring tender lentils, fragrant spices, and simple ingredients, this soup is both healthy and satisfying. It’s perfect for beginner cooks and packed with flavors inspired by traditional Middle Eastern cuisine.
Servings 6
Ingredients
- 1 cup 190 g brown or green lentils, rinsed and drained
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 large carrot diced
- 1 celery stalk diced
- 6 cups 1.4 liters vegetable broth or water
- 2 tablespoons 30 ml olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- Juice of 1 lemon
- 2 tablespoons 8 g chopped fresh parsley (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery; cook, stirring occasionally, until vegetables soften, about 5 minutes.
- Add minced garlic, cumin, turmeric, and cinnamon; cook, stirring, for 1 minute until fragrant.
- Pour in lentils and vegetable broth. Bring to a boil, then reduce heat to low and simmer, uncovered, until lentils are tender, about 20–25 minutes.
- Season with salt and black pepper to taste. Remove from heat and stir in lemon juice.
- For a smoother texture, use an immersion blender to partially blend the soup, or leave it chunky per your preference.
- Serve hot garnished with fresh parsley if desired.