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Slow Cooker Lebanese Lentil Soup

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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. 

Slow Cooker Lebanese Lentil Soup

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.

4.53 from 17 votes
Slow Cooker Lebanese Lentil Soup Recipe - an authentic Arabic soup
Print
Slow Cooker Lebanese Lentil Soup
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 

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. 

Course: Soup
Cuisine: Lebanese, Middle Eastern
Servings: 4
Calories: 218 kcal
Author: Liz DellaCroce
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
US Measurements - Convert to Metric
Instructions

  1. Place all of the ingredients (minus the yogurt) in a slow cooker insert. Heat on Low for 8 hours or High for 4 hours. 

  2. Before serving, puree soup in blender or using an immersion blender until smooth and creamy. Check for seasoning and adjust accordingly before serving. 

Recipe Notes

Serving Size: 2 Cups

Nutrition Facts
Slow Cooker Lebanese Lentil Soup
Amount Per Serving (2 cups)
Calories 218 Calories from Fat 16
% Daily Value*
Total Fat 1.8g 3%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 1.7g
Sodium 1758mg 73%
Total Carbohydrates 40.7g 14%
Dietary Fiber 12.1g 48%
Sugars 4.4g
Protein 12.1g 24%
* Percent Daily Values are based on a 2000 calorie diet.

Photography by Alejandro Photography // Recipe by The Lemon Bowl

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.

Love Lebanese recipes? Check out my Pinterest board for more ideas!

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Reader Interactions

Comments

  1. 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.

    Reply

  2. 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.

    Reply

  3. 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

    Reply

  4. 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!

    Reply

    • 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!

      Reply

  7. 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.

    Reply

  8. Hi Liz, I’m just starting to experiment with lentils. For this recipe do you have to soak the lentils first? Or just wash them and add them to the crockpot?
    Thank you!
    Linda

    Reply

  13. Can you just use six red potatoes ? Skin? No skin ? And do they have to be cut up ? Or just put whole ? And then blended later ?

    Reply

      • Can I use regular red potatoes? Maybe cut up? I am just trying to use what I have on hand but worried after 8 hours slow cooking that the RED potatoes wont blend nicely. I don’t want to waste food or 8 hours:) Please let me know your thoughts on red potatoes for this recipe. I am excited to make it!

        I love ALL your soups with lemon!!

        Reply

  15. there are no potatoes listed in the actual recipe for the Lebanese red lentil soup-??
    Any recommendations for cooking on the stove?

    Reply

  18. In you instructions for this lentil soup, I think your reversed your times for the slow cooker: 4 hours at Low or 8 hrs at High. Probably should be the other way around?

    Reply

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