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A close-up of Lebanese Red Lentil Soup served in a bowl, topped with crispy pita chips, fresh parsley, and a slice of lemon, garnished with olive oil drizzle.

Lebanese Red Lentil Soup

5 from 1 vote
This hearty, flavorful Lebanese Red Lentil Soup is bursting with warmth and nutrition, made with simple pantry staples.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: Lebanese
Calories: 249
Ingredients Method Nutrition Notes

Ingredients
  

  • ¼ cup extra virgin olive oil Use high-quality olive oil for best flavor
  • 2 medium yellow onions chopped Chop finely for smooth soup texture
  • 2 large carrots chopped Peel and chop for easy cooking
  • 1.5 tablespoons kosher salt more to taste Kosher salt recommended adjust based on preference
  • 1.5 teaspoons ground cumin Use freshly ground cumin for a better flavor
  • 2 cups dried red lentils Rinse well to remove debris
  • 6 cups water Use vegetable broth for extra flavor
  • 3 large lemons freshly juiced adjust to taste Lemon juice adds freshness; adjust for tartness
  • Pita chips optional for topping Use for a crunchy garnish optional

Method
 

  1. Begin by rinsing the lentils under cool water to remove any debris, then drain.
  2. Peel and chop the onions and carrots, and juice the lemons.
  3. For the Instant Pot: Set to "sauté" mode, then add olive oil, onions, carrots, and salt. Cook until onions become translucent or slightly golden. Stir in the ground cumin and cook for an additional 30 seconds until fragrant. For stovetop: Heat a large pot over medium heat and sauté the ingredients.
  4. Add the rinsed lentils to the pot, stirring to combine, then pour in the water. For Instant Pot: Close the lid, set the valve to sealed, and pressure cook on high for 10 minutes, followed by a natural release for 10 minutes. For stovetop: Increase heat to high to bring the mixture to a boil, then reduce to a simmer and cook for about 25 minutes or until the lentils are soft and mushy.
  5. Once cooked, add the fresh lemon juice and blend the soup using an immersion blender until smooth and creamy. Alternatively, transfer the soup in batches to a blender to purée.
  6. Taste and adjust salt, cumin, and lemon juice as desired. Serve hot and garnish with pita chips and lemon wedges, if using.

Nutrition

Serving: 250gCalories: 249kcalCarbohydrates: 35gProtein: 13gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1333mgPotassium: 582mgFiber: 16gSugar: 4gVitamin A: 2579IUVitamin C: 26mgCalcium: 57mgIron: 4mg

Notes

This vegan soup is comforting and packed with nutrients! Perfect for a quick and satisfying meal.

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