A one-pot meal that can feed a crowd, this authentic vegetarian Lebanese soup recipe made with red lentils and vegetables is seasoned with cumin and turmeric.
My husband orders lentil soup whenever we go out for Lebanese food. While I grew up eating a slightly different version of Lebanese lentil soup (made with spinach and brown lentils), I’ve been on a mission to recreate the restaurant version my husband adores.
The secret? A combination of creamy potatoes and red lentils. When cooked and pureed, they turn into a silky soup with the perfect texture.
For added smokiness and flavor, I like to add smoked paprika along with cumin and turmeric.
Right before serving I like to top with a dollop of plain yogurt. Not only does the tanginess balance out the slight heat and spice from the soup but it cools down the dish so you don’t burn your tongue. I find this to be especially useful when you’re 3 years old and don’t have much patience at dinner time.
Your spoon is waiting.
Slow Cooker Lebanese Lentil Soup
Ingredients
- 6 Dynamic Duo potatoes, halved or other Little Potato Company variety
- 1 cup Bob’s Red Mill Red Lentils
- 1 medium onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 8 cups chicken or vegetable broth
- 1/4 cup lemon juice
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- plain yogurt to serve
Instructions
- Place all of the ingredients (minus the yogurt) in a slow cooker insert. Heat on Low for 8 hours or High for 4 hours.
- Before serving, puree soup in blender or using an immersion blender until smooth and creamy. Check for seasoning and adjust accordingly before serving.
Chef’s Notes
Nutrition
Disclosure: I am honored to be a Brand Ambassador for The Little Potato Company. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
Jaclyn
Wow, I was definitely disappointed. I’m sorry to the author but the only Lebanese lentil soup I’ve ever had was from a restaurant. I wanted to copy it and thought this recipe was most appealing. After all steps taken it felt like something was missing. It had two sides of the taste bud but missed the connecting spice. I wanted to love this soup. After researching many other recipes I chose to add dried mint. It definitely made it more acceptable. I enjoyed it enough to eat my giant pot of soup, but: to me this soup is still lacking. Try it with mint. Let me know. I’m dying for more creative options!
Liz DellaCroce
I love adding mint! Great idea!
Cheryl
My sister made this in her Instapot, and then used an immersion blender to make it nice and creamy. It was delicious! I can’t wait to make it myself!
Liz DellaCroce
SO glad you enjoyed it!
Melissa
Always love making this recipe in the crockpot!! Recently I purchased an Instapot. Do you have any recommendations for cook time in the Instapot?
Liz DellaCroce
I’m so glad you love this recipe!! Red lentils are quick cooking so I don’t see a reason to use insta pot.
Brittany
Can I use green lentils in this? Or will that mess it up?
Liz DellaCroce
Yes!
Dylan M
I really really love lentil soup, but every time I’ve made it I’ve not been able to get it as silky as my favorite restaurant. Then I found this recipe and you speak right to the silkiness coming from other vegetables! Genius! Thank you so much, looking forward to making this and will report back after I do.
Liz DellaCroce
Oh great I’m so glad you enjoy it!!
Jennifer Battcock
Made this soup last week!!! doubled the recipe because my husband loves soup! It was delicious and soooooo easy!! Love throwing everything in and walking away.
Liz DellaCroce
Ahhh that makes me so happy!!! Let me know if you try anything else!
Patti
Hi Liz, the soup is already thickening and is absolutely yummy. Re the stars. I tried to make it 5 stars before and the computer got ahead of me and wouldn’t let me do it.
Patti
I just took this soup out after being in my slow cooker on high for four hours. I pureed it with my immersible blender, but it is very thin, not at all creamy. I used the tiny potatoes…halved six of them. Help! I want to try again. Patti
Liz DellaCroce
Hi Patti – There is no need to put in your immersion blender. Any reason you did that?
Patti
The recipe called for pureeing the soup with a blender when it was done.
Liz DellaCroce
Oops I was thinking of another recipe!! Ok so you’re not liking how thing it is? Did you make any other changes to the recipe?
Patti
HI Liz, I realized my mistake last night. I put 2 boxes of veggie broth in the soup, which added 2 extra cups. I have it all in the fridge and will put it all in a. Pan today and hope most of the extra liquid will evaporate. Glad I figured this out and know this soup Will be a regular from now on. Thank you! Patti
Liz DellaCroce
Ahhh ok that makes sense!! So glad you figured it out -we love this recipe and make it all the time so I was a bit baffled!! Another way to fix it would be to add more lentils. :) Can you please revise the stars from three to five since it turns out you didn’t follow the recipe correctly? Thank and enjoy!!
Patti
Love this soup!!????
Liz DellaCroce
So glad you like it!
Brianne
I am excited to make this, but I couldn’t find red lentils at my grocery store. Can I use the brown lentils in my pantry or is the taste different enough that it’s worth looking elsewhere for red lentils? Btw, I love so many of your recipes!
Liz DellaCroce
If you have brown lentils I would make this soup instead: https://thelemonbowl.com/lemony-lentil-soup-with-spinach/
elaine
I would really like to try this but is the sodium count correct??? That sure seems like an awful high count.
Thanks.
Liz DellaCroce
This makes a very large 2 cup serving so the count is accurate. A few easy ways to reduce the sodium: buy chicken stock without any sodium, don’t add the salt, cut the serving in half to one cup. Hope that helps!
Priscilla
So good!
Liz DellaCroce
Happy you enjoyed it!
Kim Beaulieu
Liz, this is just gorgeous. I love a good soup recipe. This one is perfection. I’m with you on adding yogurt to help cool it down. Plus it tastes amazing mixed in. That photo of you in the pink top holding the bowl is stellar. Such a great shot.
Liz DellaCroce
Aww thank you Kim!!