Lebanese Lentil Soup

A traditional Lebanese soup, lentils and vegetables are cooked in a lemony broth scented with warm cinnamon and cumin. 

My six year old is a bit of a vegetarian these days and is a total soup fanatic. This high-protein, meatless Lebanese lentil soup recipe is one of his all time favorites these days and it makes me so happy! 

A recipe from my childhood, my mom made this traditional Syrian/Lentil lentil soup for us frequently growing up. Packed with plenty of bright lemon juice, warm cinnamon and fragrant cumin, this is one of those soups that tastes even better the next day or the day after that!

Ideal for freezing, gifting to a new mom or eating throughout the week for lunch, just one serving will leave your full and satisfied for hours (without that post-lunch crash.) We also love serving it for dinner with warm pita bread, hummus and a Syrian salad.

Sprinkle with fresh parsley and a little extra lemon juice right before serving. Your spoon is waiting.

Lebanese Lentil Soup

Course: Soup

Cuisine: Lebanese, middle eastern

Keyword: healthy soups, lentils

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 4

Calories: 287

Author: Liz Della Croce

A traditional Lebanese soup, lentils and vegetables are cooked in a lemony broth scented with warm cinnamon and cumin. 

Questions / Comments?

Print Recipe

Ingredients

• 1 tablespoon 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
• 1 cup brown lentils uncooked
• 4 cups chicken broth low sodium
• 4 cups water
• 1 lemon juiced
• salt and pepper to taste
• 8 cups spinach

Instructions

• 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.
• 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.
• Right before serving, stir in the spinach and cook until bright green and wilted, about 2 minutes. Season with additional, salt, pepper and lemon juice to taste before serving warm.

Nutrition Facts

Lebanese Lentil Soup

Amount Per Serving (2 cups)

Calories 287 Calories from Fat 45

% Daily Value*

Fat 5g8%

Monounsaturated Fat 5g

Sodium 975mg42%

Potassium 1317mg38%

Carbohydrates 46g15%

Fiber 21g88%

Sugar 5g6%

Protein 17g34%

Vitamin A 10915IU218%

Vitamin C 55.7mg68%

Calcium 217mg22%

Iron 8.5mg47%

* Percent Daily Values are based on a 2000 calorie diet.

DID YOU MAKE THIS RECIPE?If you tried this recipe I would love to to see it and have you share! Tag me @thelemonbowl using the hashtag #thelemonbowl!

Questions or Comments?Click Here to send me a note or rate the recipe!

WANT MORE RECIPES?Sign up for my FREE NEWSLETTER and never miss a post!

Take a look at my Pinterest board for more Lebanese recipes!