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–+ servings
Lebanese Lentil Soup

Lebanese Lentil Soup: A Cozy, Flavor-Packed Vegan Bowl

This Lebanese Lentil Soup is a vegan, hearty dish rich in flavor and nutrients, perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Lebanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 cup red lentils rinsed
  • 1 medium onion finely chopped
  • 1 medium carrot diced
  • 4 cups vegetable broth or water with bouillon cube
Spices
  • 1 tsp cumin
  • 1 tsp turmeric
  • salt to taste
  • pepper to taste
Finishing Touches
  • 2 tbsp olive oil or avocado oil/ghee
  • 1 handful parsley chopped
  • 1 tbsp fresh lemon juice to taste

Equipment

  • large pot
  • Fine mesh sieve
  • Blender

Method
 

Preparation Steps
  1. Rinse the red lentils under cold water until clear, then drain.
  2. Finely chop the onion and dice the carrot.
Cooking Steps
  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onions and cook for 5 minutes until translucent.
  3. Stir in the diced carrot and sauté for 3-4 minutes.
  4. Add the rinsed red lentils, cumin, and turmeric along with salt and pepper.
  5. Pour in the vegetable broth and bring to a boil.
  6. Reduce heat and let the soup simmer uncovered for about 20 minutes.
  7. Blend the soup if desired, then stir in lemon juice and parsley.
  8. Heat for an additional 1-2 minutes and serve.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 36gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 2000IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Store in airtight containers in the fridge for up to 5 days or freeze for 3 months. Reheat gently, adding a splash of water or broth as needed.

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