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    Home » Recipes » Mediterranean Soups and Stews

    Authentic Lebanese Red Lentil Soup

    By Mariam・Published: Nov 24, 2020・Updated: May 8, 2023・Post may have affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    A cold winter night calls for a bowl of one the simplest yet most scrumptious soups you're ever going to come across: authentic Lebanese red lentil soup. This Lebanese lentil soup recipe takes me straight back to my childhood and evokes memories of cold evenings spent with the people I love most.

    Lebanese red lentil soup with crushed pita

    For more red lentil soup recipes, try this coconut curry red lentil soup and Egyptian red lentil soup.

    What I Love About This Recipe

    There's something about its simplicity and warmth that's so special. I am so excited to share it here because this recipe has always been a go-to in my home and I am pretty sure it's going to become one in yours, too once you give it a try. So here goes!

    Ingredient Notes

    I call this a staple soup because the majority of its ingredients can be found in our home pantries. These include:

    • Red Lentils: You guessed it right! It's our star ingredient here.
    • Chopped Onions: You don't need to worry about any fine chopping work because you're going to blend the soup up once it's cooked.
    • Water: Yep, lots and lots of water so it does count as an ingredient here.
    • Bay Leaves: These are super important because they help to balance out the flavors.
    • Ground Cumin: I've never had this soup without this ingredient and I always end up adding more before I eat.
    • Salt: Because no dish works without it.
    • Olive oil: We add this after we take the soup off the heat and it adds an incredibly rich flavor.
    • Lemon Juice: A little goes a long way and gives this a wondrous acidic kick. Just remember to adjust this to taste.
    • Pita bread (optional): Some toasted crushed pita bread can be sprinkled on top of this soup before serving (I highly recommend it).

    Different Variations

    What's so beautiful about this soup is that you can completely make it your own and add a few things to shake it up. Here are a few different versions you can make out of it:

    • You can create a slightly heavier version of this soup by adding in some carrots and 2-3 potatoes right after you pour water over the lentils.
    • Add a little rice to this dish and you've got yourself a gorgeous moujadara soup.
    • Instead of plain water, use vegetable stock. You can also add in a teaspoon of turmeric for some more flavor.
    • Some people fry the onions before adding them into the soup. This makes the soup a little heavier and also makes the color a bit more brown. A friend of mine does make it this way and says it adds a great oniony flavor to it so why not give it a try.
    bay leaf for red lentil soup
    crushed red lentil soup recipe with lemon

    What to Serve With This Soup

    • This is delicious when served alongside some oven-toasted garlic bread.
    • Most people in Lebanon serve this with toasted pita bread that's often crushed and sprinkled on top of each serving plate.
    • I know many friends who eat this soup with some amazing pita chips (they basically dip the chips right into it).
    • Try this soup with a nice side salad or some chopped-up veggies.
    authentic lebanese red lentil soup recipe

    To Blend or Not to Blend

    This is always up to personal preference. I know people who serve this without blending because they like the texture more like that. Personally, I prefer blending it up using an immersion blender because it makes for a smoother texture and you also guarantee no one is going to discover what veggies went into the dish (always a plus if you've got any picky eaters around).

    Tips & Tricks

    • Make sure you add the olive oil and lemon juice a few minutes after you've taken the soup off the heat. This prevents the two flavorful ingredients from heating up too quickly and losing quality (which happens if we add them in during cooking or right after). So always remember to allow the soup to cool down just a little bit before you add these in.
    • After you add the salt and cumin, make sure you give the soup a quick taste to make sure you've added just enough to please your tastebuds.
    • Bring the lentils to a boil on high heat but then turn it way down and stay on low-medium heat until the lentils are tender.

    Lentil Soup Recipes

    • lentil soup addas bi hamood
      Lemon Lentil Soup with Swiss Chard (Adas Bi Hamod)
    • shorbat addis Egyptian red lentil soup.
      Egyptian Red Lentil Soup

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    📋 Recipe

    authentic red lentil soup recipe with lemon

    Authentic Lebanese Red Lentil Soup

    Author: Mariam
    Course: Soup
    Cuisine: Lebanese
    Prep: 15 minutes mins
    Cook: 45 minutes mins
    Total: 1 hour hr
    5 from 3 votes
    Print Pin Rate Email
    Servings 6
    This authentic Lebanese red lentil soup with lemon is a hearty dish. Nutritious, warm and so easy to make, we know you'll love it.

    Ingredients
     
    US Customary - Metric

    • 2 cups of red lentils
    • 4 cups water more if the soup dries up a little
    • 1 cup of chopped onions
    • 2-3 bay leaves
    • 1 teaspoon salt
    • 1 teaspoon ground cumin
    • Juice of 1 lemon
    • 2-3 tablespoons olive oil

    Instructions

    • Wash the red lentils and drain them really well. Then add them to a large pot. 
    • Pour the water over them and bring them to a boil on high heat. Reduce the heat to medium-low after the first boil. 
    • Add in the chopped onions, bay leaves, salt and cumin. Stir. 
    • When the lentils start turning yellow/orange and are tender, turn the heat off. 
    • Set the pot aside for a few minutes just so that it slightly cools down. 
    • Add in the lemon juice and olive oil. 
    • Use an immersion blender to blend the soup. 
    • Serve with pita chips and enjoy!

    Video

    Notes

    1. Serve hot with a lemon wedge on the side.
    2. Sprinkle with some crushed toasted pita bread pieces (optional).

    Nutrition

    Serving: 1cup | Calories: 281kcal | Carbohydrates: 40g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 403mg | Fiber: 3g | Sugar: 4g

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      How to Simmer a Whole Chicken and Make Chicken Broth
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      Crustless Chicken Pot Pie
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      Lebanese Dried Molokhia With Chicken and Toasted Pita Bread

    About Mariam

    I am Mariam Nabbout, a writer and content creator. I’ve spent years dedicating research, digital, and filmmaking skills to come up with content that's just as meaningful as it is inspiring. A few of my obsessions include good branding, films, photography, design, art, and of course, food.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Ragda M.

      October 05, 2022 at 8:12 am

      5 stars
      Simple yet delicious

      Reply
    2. Suheil

      June 13, 2021 at 4:31 pm

      5 stars
      Simple, delicious, and healthy. Really like the video!

      Reply
      • Lily

        June 13, 2021 at 4:31 pm

        thanks for the comment SuheiL!

        Reply

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    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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