Lebanese-Style Red Lentil Soup

4.6
(316)
236 Reviews
16 Photos

This Lebanese lentil soup recipe sort of resembles split pea. I serve it with lemon wedges and sometimes add grilled chicken breast or cooked, cubed sweet potatoes for texture. Have fun with it!

Submitted by Jen Yagoobian Pfister
Updated on September 6, 2022
close up view Lebanese-Style Red Lentil Soup in a bowl, garnished with fresh herbs
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Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
8
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Ingredients

  • 6 cups chicken stock

  • 1 pound red lentils

  • 3 tablespoons olive oil

  • 1 large onion, chopped

  • 1 tablespoon minced garlic

  • 1 tablespoon ground cumin

  • ½ teaspoon cayenne pepper

  • ¾ cup fresh lemon juice

  • ½ cup chopped cilantro

Directions

  1. Bring chicken stock and lentils to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes.

  2. Meanwhile, heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook until onion has softened and turned translucent, about 3 minutes.

  3. Stir onion mixture into lentils; season with cumin and cayenne. Continue simmering until lentils are tender, about 10 minutes.

  4. Purée soup in a standing blender or with a stick blender until smooth. Stir in lemon juice and cilantro.

Nutrition Facts (per serving)

276 Calories
7g Fat
39g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 276
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 524mg 23%
Total Carbohydrate 39g 14%
Dietary Fiber 9g 33%
Total Sugars 3g
Protein 17g 33%
Vitamin C 13mg 15%
Calcium 46mg 4%
Iron 4mg 22%
Potassium 616mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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