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.

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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

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.

More Soups

Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

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.