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Lebanese Lemon Lentil Soup

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A cozy, nourishing soup made with red lentils, rice, warm spices, and a bright splash of lemon. This Lebanese Lemon Lentil Soup is creamy, tangy, and full of wholesome flavor — the perfect comfort food that’s naturally vegan and protein-packed.

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)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté for 5 minutes until soft and translucent.
  3. Stir in minced garlic, cumin, turmeric, and paprika. Cook for 30 seconds until fragrant.
  4. Add red lentils and rice, stirring to coat with spices.
  5. Pour in vegetable broth and bring to a boil.
  6. Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until lentils and rice are tender and soup thickens.
  7. Season with salt and pepper to taste, then stir in fresh lemon juice.
  8. For a smoother texture, blend part or all of the soup using an immersion blender.
  9. Serve hot with a drizzle of olive oil and extra lemon if desired.

Notes

Use red lentils for a creamy consistency; other lentil varieties will stay firmer.

Add chopped carrots or celery for extra vegetables.

For a richer soup, stir in a splash of coconut milk.

Adjust lemon juice to taste — it should be tangy and bright.

Soup thickens as it sits; thin with water or broth when reheating.

Nutrition

Find it online: https://justsosavory.com/lebanese-lemon-lentil-soup/