Easy Lebanese Lentil Soup
This comforting, nourishing soup is easy to make and ready in just 35 minutes. I keep the spices minimal to let the natural flavour of the lentils shine, but feel free to adjust them to suit your taste. A squeeze of fresh lemon at the end is highly recommended!
Ingredients
- 1 TBSP extra virgin olive oil plus extra for drizzling
- 1 medium brown onion finely chopped
- 2 small carrots (90g) halved lengthways and thinly sliced
- 2 tsp minced garlic
- 1 medium white potato (250g) diced (no need to peel if blending)
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 225 g / 1¼ cups red split lentils thoroughly washed (see Notes below)
- 1000 ml / 4½ cups vegetable stock (vegetable broth)
- ¼ tsp freshly ground black pepper
- ¼ tsp salt, or to taste
- Fresh parsley, optional
To serve:
- Lemon wedges
Suggested accompaniments:
Toasted sourdough, multigrain bread or warm flatbread
- Pan-fried sunflower and pumpkin seeds, or chickpeas, as a soup topper (see Notes below)
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened and translucent (about 5 minutes).
- Add the carrot and garlic and cook for another minute or so, stirring regularly.
- Add the potato, followed by the turmeric and cumin. Stir through to coat the vegetables in the spices. If they begin to stick, add a small splash of water.
- Add the rinsed lentils, followed by the vegetable stock, black pepper and salt (adjust depending on how salty your stock is).
- Bring to the boil, then reduce the heat, partially cover with a lid, and simmer for 20 minutes, or until the vegetables and lentils are very soft.
- Blend until smooth using a stick (immersion) blender, or carefully transfer to a jug blender.
- Taste and adjust seasoning as needed.
- Divide between warm bowls. Add a drizzle of olive oil, and a sprinkling of freshly ground black pepper, chopped parsley, and pan-fried seeds or chickpeas, if desired.
- Serve with a wedge of lemon and toasted bread or warm flatbread on the side.
Notes
tsp = teaspoon | TBSP = tablespoon
Store leftovers in an airtight container for up to 5 days in the fridge or 3 months in the freezer.
The soup will thicken as it sits - simply thin with water or stock when reheating.
Washing lentils: Place the red lentils in a fine mesh sieve under cold running water, gently agitating them with your fingers until the water runs clear.
For a little extra protein and crunch, you can top the soup with pan-fried sunflower and pumpkin seeds - lightly fry them in a small amount of olive oil over medium heat for 2–3 minutes, stirring frequently, until lightly golden and fragrant.
For another delicious option, try adding a serving of my Golden Pan-Fried Chickpeas savoury soup topper. They add a lovely contrast in texture along with an extra boost of plant-based protein.
Tried this recipe?Let us know how it was!