Name: Lebanese Lemon Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/2 teaspoon paprika; 1 cup dried red lentils, rinsed; 2 tablespoons uncooked white rice; 5 cups vegetable broth; Juice of 1 large lemon (about 3 tablespoons); Salt and pepper, to taste; Extra olive oil and lemon wedges, for serving (optional)

This Lebanese Lemon Lentil Soup is one of my favorite comfort foods — simple, nourishing, and bursting with bright flavor. I love how the earthy red lentils blend with warm spices and tangy lemon juice to create a cozy yet refreshing soup. It’s wholesome, naturally vegan, and perfect for cold days or light, satisfying lunches.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make with pantry staples yet tastes vibrant and complex. The lentils cook down into a creamy, hearty base without needing any dairy, and the lemon juice adds a delicious tang that keeps it light. It’s budget-friendly, packed with protein, and ready in less than an hour. Plus, it tastes even better the next day — which makes it perfect for meal prep.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Olive oil
Small onion, diced
Garlic cloves, minced or pressed
Cumin
Turmeric
Paprika
Dried red lentils
White rice, uncooked
Vegetable broth
Fresh lemon juice
Salt and pepper to taste

Directions

I start by heating a few tablespoons of olive oil in a large pot over medium heat.
I add the diced onion and sauté for about 5 minutes until it turns translucent and soft.
Then, I stir in the minced garlic, cumin, turmeric, and paprika, cooking for about 30 seconds until fragrant.
I add the red lentils and rice, stirring them into the onion mixture so they get coated with the oil and spices.
I pour in the vegetable broth and bring the mixture to a boil.
Once it starts boiling, I reduce the heat to low, cover the pot, and let it simmer for about 25–30 minutes, stirring occasionally, until the lentils and rice are tender and the soup thickens.
When the lentils are fully cooked, I season with salt and pepper and stir in plenty of fresh lemon juice to taste.
If I want a smoother texture, I blend part or all of the soup using an immersion blender, but I often leave it slightly chunky for heartiness.
I serve it hot with a drizzle of olive oil or extra lemon on top.

Servings and Timing

This recipe serves about 4 to 6 people. It takes around 10 minutes to prepare and about 30 minutes to cook, so the total time is roughly 40 minutes.

Variations

I sometimes add chopped carrots or celery with the onions for extra vegetables. For a spicy kick, I add a pinch of cayenne pepper. If I want a richer flavor, I replace some of the vegetable broth with coconut milk. I also like topping it with crispy fried onions or fresh herbs like parsley or cilantro for a burst of color and texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. The soup thickens as it sits, so when I reheat it, I add a splash of water or broth to thin it back out. It also freezes beautifully — I let it cool completely, then freeze it in portions for up to 3 months.

FAQs

Can I use green or brown lentils instead of red?

Yes, but I prefer red lentils because they cook faster and give the soup a creamier texture.

Do I need to soak the lentils first?

No, red lentils cook quickly and don’t require soaking. I just rinse them before adding them to the pot.

Can I use quinoa instead of rice?

Yes, quinoa works great as a protein-rich substitute and gives the soup a slightly nutty flavor.

How much lemon juice should I add?

I usually add the juice of one large lemon but adjust to taste — I like mine very lemony.

Can I make this recipe in a pressure cooker?

Yes, I cook it on high pressure for about 10 minutes, then quick-release and stir in the lemon juice afterward.

Can I add greens like spinach or kale?

Absolutely. I stir in a handful of chopped greens at the end and let them wilt before serving.

How do I make it creamier?

I blend part of the soup or stir in a splash of coconut milk for a silky texture.

What should I serve with this soup?

I like pairing it with warm pita bread, a simple salad, or roasted vegetables.

Can I make it oil-free?

Yes, I sauté the onions in a bit of vegetable broth instead of oil, and it still turns out delicious.

Why is my soup too thick?

It’s normal for the soup to thicken as it cools — I just add more broth or water when reheating to reach my desired consistency.

Conclusion

This Lebanese Lemon Lentil Soup is a bright, comforting dish that I love making all year round. The combination of tangy lemon, tender lentils, and fragrant spices makes it both hearty and refreshing. It’s easy to prepare, full of nutrients, and deeply satisfying — the kind of simple, soulful meal that always leaves me feeling nourished and content.