If you’re craving something nourishing yet light, this Lebanese Lemon Lentil Soup hits the spot. It’s rich in flavor, golden in color, and balanced with the perfect touch of lemon.
The blend of cumin, turmeric, and paprika gives it warmth, while the lentils and rice make it satisfyingly hearty. This dish has that “feel-good” comfort that reminds you of home—even if you’ve never set foot in Lebanon.
Table of Contents
Why You’ll Love This Lebanese Lemon Lentil Soup
This soup is a beautiful mix of simplicity and soul. It’s one of those recipes that’s easy to make yet feels like it’s been simmering in a family kitchen for hours.
- Naturally creamy and hearty—no dairy required
- Packed with plant-based protein and fiber
- Comforting, tangy, and deeply spiced
- Budget-friendly and made from pantry staples
- Perfect for meal prep and freezes well
- Bright, lemony flavor that lifts every bite
The first time I tried this soup was at a Lebanese diner tucked inside a Dallas market. The chef told me it was his grandmother’s recipe, one she made every Friday for the whole family. One spoonful, and I understood why—it’s simple, wholesome, and full of heart.
Ingredients You’ll Need
This soup gets its rich flavor from layering spices, onions, and fresh lemon at just the right time.
Main Ingredients
- Olive oil – for sautéing and a rich, smooth base
- 1 small onion, diced – adds sweetness and depth
- 2–3 garlic cloves, minced or pressed – for savory aroma
- 1 tsp cumin – warm and earthy
- ½ tsp turmeric – for color and subtle spice
- ½ tsp paprika – adds smokiness
- 1 cup dried red lentils – creamy and quick-cooking
- 2 tbsp white rice, uncooked – thickens the soup naturally
- 6 cups vegetable broth – forms the flavorful base
- Juice of 1 fresh lemon – the signature bright note
- Salt and pepper to taste – for balance
Optional Add-Ons or Substitutes
- Add a pinch of cayenne for heat
- Substitute quinoa for rice for a high-protein twist
- Use chicken broth instead of vegetable for a richer flavor
- Add diced carrots or celery for extra body
- Stir in spinach or kale before serving for color and nutrients
- Finish with a drizzle of olive oil and lemon zest for extra shine
Step-by-Step Instructions
This soup comes together easily with one pot and a little patience.
- Sauté the aromatics.
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant. (This forms the base of flavor for the whole dish.) - Toast the spices.
Add cumin, turmeric, and paprika to the pot. Stir for 20–30 seconds to release their aromas. (Toasting spices briefly wakes up their flavor and gives the soup a deeper tone.) - Add lentils and rice.
Stir in the red lentils and rice, coating them in the spiced oil and onions. - Add broth and simmer.
Pour in the vegetable broth, stir, and bring to a boil. Reduce heat to low, cover, and simmer for 25–30 minutes until lentils and rice are soft. Stir occasionally to prevent sticking. - Blend and finish.
Once cooked, use an immersion blender for a smooth texture, or leave some chunks for a rustic feel. Stir in lemon juice and season with salt and pepper to taste. - Serve.
Ladle into bowls, drizzle with olive oil, and garnish with chopped parsley or an extra squeeze of lemon if desired.
Quick reminders:
- Rinse lentils before using to remove any grit
- Don’t add lemon until the end—it keeps the soup bright
- Use red lentils, not green or brown—they cook faster and become creamier
- Adjust thickness with more broth or water as needed
Expert Tips for Success
A few simple tweaks make this Lebanese Lemon Lentil Soup taste truly restaurant-quality.
- Always toast your spices—this unlocks their full flavor
- Simmer gently so lentils stay smooth, not grainy
- Add lemon juice at the end for a fresh, vibrant finish
- Use good-quality olive oil; it elevates the soup’s richness
- For extra creaminess, stir in a tablespoon of tahini at the end
- Store it overnight—the flavors deepen beautifully
- Serve with warm pita or flatbread for the full experience
If you love cozy, hearty soups, you’ll also enjoy my Hearty Minestrone Soup or Panera’s Squash Soup. Both have that same balance of comfort and nutrition in every spoonful.
Serving Suggestions
This soup works perfectly as a light lunch, hearty dinner, or healthy side.
- Serve with toasted pita or naan for dipping
- Add a side of Black Beans and Rice for a protein-packed meal
- Pair with a crisp cucumber and tomato salad
- Sprinkle crispy fried onions or chickpeas on top for crunch
- Serve alongside Hearty Cabbage and Dumplings for a warm, filling combo
- Finish with a drizzle of olive oil and a touch of lemon zest for color
It’s hearty enough to stand alone but light enough to pair beautifully with almost anything.
Storing and Reheating
This soup tastes even better the next day as the flavors meld together.
How to Store It
- Store in airtight containers in the fridge for up to 5 days
- Freeze for up to 3 months in portion-sized containers
- Cool completely before freezing to prevent ice crystals
- Label with date and reheat instructions
How to Reheat It
- Reheat gently on the stovetop over medium-low heat
- Add a splash of broth or water if it thickens too much
- Microwave at 50% power, stirring every 30 seconds until warm
- Add a fresh squeeze of lemon before serving to refresh the flavor
- Stir well to reincorporate the lentils’ creaminess
This soup reheats like a dream—still silky, still bright, and just as comforting as when you first made it.
Nutrition Information
Serving: 1 bowl | Calories: 280 | Carbohydrates: 38g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 620mg | Fiber: 10g | Sugar: 4g | Potassium: 550mg | Calcium: 70mg | Iron: 4mg | Vitamin A: 70IU | Vitamin C: 18mg
Frequently Asked Questions
Can I use green or brown lentils instead of red?
You can, but the texture will be thicker and the color darker. Red lentils give that signature smoothness and golden hue.
How can I make it thicker or thinner?
Add more broth or water for a lighter soup, or simmer longer uncovered to thicken.
Can I make this in an Instant Pot?
Yes! Cook on high pressure for 10 minutes with a natural release, then stir in lemon juice before serving.
Final Thoughts
Lebanese Lemon Lentil Soup is proof that comfort food doesn’t have to be heavy. It’s warm, bright, and deeply satisfying, the kind of dish that makes you feel nourished from the inside out.
- Keep ingredients simple and fresh
- Add lemon at the end for brightness
- Savor the balance of spice, creaminess, and citrus
Every time I make this, it reminds me why I love cooking—it’s about taking humble ingredients and turning them into something that feels like a hug in a bowl. That’s the heart of Hearty Home Recipes.
Lebanese Lemon Lentil Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Add ground cumin, turmeric, and paprika. Stir for 20–30 seconds to toast spices and release aroma.
- Stir in red lentils and rice, coating them with the spiced oil-onion mixture.
- Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes until lentils and rice are soft, stirring occasionally to prevent sticking.
- Use an immersion blender to puree until smooth—or leave some texture if you prefer a rustic soup. Stir in fresh lemon juice, then season with salt and pepper to taste.
- Ladle into bowls and drizzle a bit of olive oil on top. Optional: garnish with chopped parsley and extra lemon wedges.
Nutrition
Notes
- For added protein, stir in cooked chickpeas or yogurt when serving.
- To vary texture, you can partially mash instead of fully blending.
- Use vegetable broth to keep it vegan, or chicken broth for a richer flavor.
