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Lebanese Lentil Soup Recipe

This Lebanese lentil soup recipe features red lentils, veggies and spices in flavorful aromatic broth. Make this tasty soup in only 30 mins!
Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Servings: 8
Calories: 193kcal
Author: Kevin


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 ½ cups dry red lentils
  • ½ cup short grain white rice
  • 1 large carrot peeled and diced
  • 1 ½ teaspoon Lebanese 7 spice
  • ½ teaspoon turmeric
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 8 cups water or vegetable broth
  • 1 lemon juice


  • 2 green onions chopped fine
  • ¼ cup parsley chopped


  • In a Dutch oven or large pot, heat the olive oil over medium heat and cook onions, about 5 minutes. Add the minced garlic and cook another minute.
  • Stir in the lentils, rice, carrot, Lebanese Seven Spice blend, turmeric, salt and pepper, and cook until the spices are fragrant, about 2-3 minutes.
  • Add 8 cups of water, and bring to a boil. Turn heat to low and cook covered until the rice and lentils are fully cooked, about 20 minutes.
  • Stir in the lemon juice. Serve whole or using an immersion blender, pulse a few times for desired consistency. Garnish with green onions, parsley, lemon slice and serve warm with pita or bread of choice.


I oftentimes add shredded rotisserie chicken before simmering the soup in Step 3, to create a heartier meal.


Serving: 1cup | Calories: 193kcal | Carbohydrates: 34g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 430mg | Fiber: 12g | Sugar: 2g | Vitamin A: 1709IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 3mg