Lebanese Lentil Soup is a vegan soup packed with lentils, potatoes, carrots, celery, cilantro, cumin and lots of lemon. It’s perfect for lunch or dinner!
My mom makes a lot of Lebanese Lentil Soup- mainly during Ramadan but the rest of the year she rarely makes it. But today I had a real hankering for the soup and since I had all of the ingredients I figured why not! It’s one of Mr. Nomad’s and my kids’ favorite soups anyway.
And I have to much lentils! So a funny lentil story for you. When I moved to Shanghai- way before I became a Shanghai Food Blogger, I brought a lot of lentils with me in my sea shipment. I misunderstood the rules for transporting food and bought 30 pounds of lentils (yes I can find lentils here but I didn’t know that at the time). At customs, they ended up confiscating 2 bags of yellow lentils and 2 bags of brown lentils. When our shipping company called us about it, asking if I wanted to contest the confiscation I was like NO!! There was at least 25 more bags in there and the last thing I wanted to do was have my shipment inspected any further!
Today I am down to my last 1/4 cup of lentils. No worries though- I can buy it at Bhoomi and a few other places around here. I couldn’t think of a better recipe to make with my last bit than this Lebanese Lentil Soup.
The vegetables and lentils are simply flavored with a bit of cumin, fresh coriander leaves and lemon juice. Lots of lemon juice! The soup takes a whole lemon but you have to serve lemon wedges on the side so people can add more lemon juice. The broth is just water which means it really takes on the flavor of the vegetables and cumin. Some people like to make it with chicken broth but I think it takes away from the taste of the cumin and lemon. Together those two ingredients are the star of the dish.
The soup stores well and in fact tastes better after a day in the refrigerator. So make an extra batch of this and enjoy it all week!
10 minPrep Time
50 minCook Time
1 hrTotal Time
- 1 Onion, diced small
- 2 tablespoons Olive Oil
- 1 tablespoon Sunflower Oil
- 1/4 cup Brown Lentils
- 1 medium Potato, peeled and cubed
- 2 Carrots, diced
- 2 Celery, diced
- 1 tablespoon Cumin Powder
- 1 lemon, juiced
- 1 small bunch Cilantro
- Salt and Pepper, to taste
- 6 cups Water
- Garnish: 1 Lemon, wedged
- In a medium sized pot, heat the oils and saute the onions until opaque and slightly brown.
- Add the water and the lentils. Bring to a boil, reduce heat to low and simmer for 30 minutes.
- Add the vegetables, cumin, cilantro, salt and pepper and continue simmering for about 10 more minutes or when the vegetables are soft but still al dente.
- Pour in the lemon juice.
- Serve warm with extra lemon wedges