Lebanese Lentil Soup

4.52 from 87 votes

Lebanese Lentil Soup is rich, warming soup that combines red lentils, vegetables, curry powder, cumin and lemon juice. This soup naturally gluten-free and vegan, is easy to make and freezes well for later!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: Mediterranean

Keyword: Lebanese Lentil Soup

Servings:

Author: julia

Ingredients

1 medium onion diced {about 2 cups}
4 garlic cloves minced
2 carrots peeled and diced
2 celery diced
1 tablespoon curry {you can add more once you taste the soup at the end}
1/2 teaspoon cumin
1 1/2 cups red lentils rinsed until water runs clear
8 cups vegetable broth {or vegetable stock}
1 lemon juiced
Salt and pepper to taste
Fresh cilantro garnish
Crushed red pepper garnish

Instructions

Heat 2 Tablespoons olive oil in a large pot over medium heat.
Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 7-8 minutes. Add the celery and satue another 2 minutes.
Add the vegetable broth and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
Add lemon juice and salt and pepper to taste. Use an immersion blender and blend the soup to your liking. Taste the soup and add more cumin or curry powder to taste.
Serve the soup with fresh cilantro, crushed red pepper and fresh lemon juice.

Video

Notes

You can mix up the spices to your liking. Sometimes I like adding cayenne red pepper in or extra crushed red pepper.
If you like lemon flavor add in lemon zest along with the lemon juice.

Nutrition