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Arabic Lentil Soup

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LIZ DELLA CROCE

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Arabic lentil soup is made with hearty vegetables and brown lentils simmered with warm spices, like cinnamon and cumin, then blended until smooth.

Blended Arabic lentil soup in a large white bowl.

My Lebanese family has made many variations of this Arabic Lentil Soup over the years. It’s one of my favorite comfort foods because it’s warm, nutrient-dense, and protein-packed. I love using lentils as a protein substitute for meat. They’re high in protein and fiber, but low in fat. Since lentils are common in Middle Eastern cooking, I tend to use them in different ways on a regular basis. Some of my favorite recipes with lentils include Curried Lentils with Sweet Potatoes, and Lentils, Rice, and Caramelized Onions (mujadara).

Why You’ll Love This Soup

  • It’s packed with flavor, yet nutritious and healthy!
  • It’s fairly simple and quick to make, especially for how rich the flavor profile is.
  • It’s a great comfort food, hearty and filling.

Ingredients

Labeled ingredients for Arabic lentil soup against a white backdrop.
  • Olive oil: Used to sauté the vegetables before they finish cooking in the broth.
  • Onion: I use a white onion for mild flavor that caramelizes quickly for a bit of an added punch.
  • Carrots: Adds a hint of sweetness to the soup, along with some bright color and added nutrients.
  • Celery: Doesn’t add much flavor, but adds a lot of vitamins and fiber.
  • Garlic: Aromatic and intense flavor that is almost always used in my cooking.
  • Warm spices: Cumin, cinnamon, and cayenne give this soup the warm, comforting, deep flavor.
  • Lentils: I usually use brown lentils. They’re packed with B vitamins and essential minerals like folate, iron, phosphorus, and potassium.
  • Chicken broth: Makes for a flavorful base for the soup.
  • Lemon juice: Adds a bit of acidity and bright flavor that helps to balance out the dish.

Easy Substitutions

  • Make this dish fully vegetarian and vegan by using vegetable broth instead of chicken broth.
  • You could really use any lentils instead of brown, but if I don’t use brown I typically use green lentils or red lentils.
  • Give the soup a bit more of a tangy by adding fresh or canned tomatoes.

How to Make Arabic Lentil Soup

Chopping a carrot into small pieces with a large, sharp knife.

Step 1. Chop your carrot, celery, and onion into small pieces.

Chopped carrots, celery, and white onion in the bottom of a large, metal soup pot.

Step 2. Sauté your onions, celery, and carrots in olive oil in the bottom of a large pot, just until the onions start to look translucent.

Grating a garlic clove into a large metal pot using a microplane.

Step 3. While vegetables are cooking, add in the warm spices, garlic, and some salt and pepper to taste. I like to use a microplane to grate my garlic.

Dry brown lentils added to cooked vegetables in soup pot.

Step 4. Next add the lentils and toast for a couple minutes, then add the broth, water, and lemon juice. Bring to a boil, then reduce heat and simmer for about 45 minutes until the lentils are tender.

Using an immersion blender to blend arabic soup in a large metal pot.

Step 5. Blend once everything is tender and soft. You can do this either in a typical blender, or you can keep it in the pot and use an immersion blender.

Mincing fresh parsley with a large, sharp knife.

Step 6. Once smooth, you can garnish with fresh parsley or other fresh herbs.

Spoon sitting in a bowl of Arabic lentil soup in a white bowl next to pita bread.

Then serve and enjoy your Arabic Lentil Soup!

Frequently Asked Questions

Do I have to blend arabic lentil soup?

You don’t, but I prefer the creamy texture when it’s blended. Many people enjoy this soup in its unblended, chunky form as well.

Where was lentil soup invented?

Versions of lentil soup are eaten in Greece, France, and all over the Middle East, and has been eaten for centuries.

Can I freeze this soup?

Absolutely. Just let the soup cool completely before adding to freezer safe bags or airtight containers. If you use bags, I like to double bag just in case. This soup keeps in the freezer for about 3 months.
Arabic lentil soup in a wide, white bowl and garnished with fresh parsley.

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This Arabic lentil soup really embodies some of my favorite things about Middle Eastern food. It’s warm and aromatic, full of fresh vegetables and healthy proteins, and it’s best served with your family around the table.

Your spoon is waiting.

Arabic Lentil Soup

4.90 stars average
Arabic lentil soup is made with hearty vegetables and brown lentils simmered with warm spices, like cinnamon and cumin, then blended until smooth.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serves4
CourseSoup
Calories255

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion diced
  • 2 medium carrots peeled and diced
  • 3 stalks celery diced
  • 4 cloves garlic minced
  • 2 teaspoons cumin
  • 2 teaspoons cinnamon
  • ½ teaspoon cayenne
  • 1 cup brown lentils uncooked
  • 4 cups chicken broth
  • 2 cups water
  • ¼ cup lemon juice
  • salt and pepper to taste

Instructions
 

  1. Heat oil in a large soup pot over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper to taste.
  2. Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 30-60 seconds. Add lentils to the pan and heat 1-2 minutes to slightly toast. Pour in the chicken broth, water and lemon juice then bring pot to a boil. Reduce heat to low and simmer until lentils are tender, about 30-45 minutes.
  3. Right before serving, place soup in a blender and pulse until smooth and creamy, about 90 seconds. Return soup to the pot and season with additional, salt, pepper and lemon juice to taste before serving warm.

Nutrition

Serving: 16ouncesCalories: 255kcalCarbohydrates: 40gProtein: 15gFat: 5gSaturated Fat: 1gSodium: 924mgPotassium: 917mgFiber: 17gSugar: 5gVitamin A: 5375IUVitamin C: 30mgCalcium: 103mgIron: 5mg

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4.90 from 28 votes (21 ratings without comment)

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22 responses to “Arabic Lentil Soup”

  1. Pamela Avatar
    Pamela

    Someone gave me the link to Lemon Bowl and finding the lentil soup recipe I knew I had to try it..We love lentil soup. This was easy to put together I prepped all the ingredients early on to make it that much easier at lunchtime. A very tasty soup for sure. Thank you!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you gave me a chance, and enjoyed the recipe! Thank you!

  2. eyal nowananda Avatar
    eyal nowananda

    looks delicious, but what about soaking the lentils over night to aid digestion and reduce gas ?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You definitely can soak them if you prefer!

    2. Leisa Denmark Avatar
      Leisa Denmark

      Here in UK we get lentils in cans as well as dried as a disabled person I can’t stand for long so cooking is difficult I use canned green lentils that don’t need soaking and I use a soup maker 22 minutes all done great for weight loss too.

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        I’m glad canned lentils work as well! Thanks for letting me know!