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
- ¼ cup lemon juice
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ¼ 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!
Atef Hamdy
It is strange that such a simple receipe would take such a long time to get ready! My yellow lentils soups are ready within 15 to 20 minutes! Why does yours needs such a long cooking time?
Liz DellaCroce
I will be sharing a non-slow cooker one soon! That said you don’t have to leave it on the whole time. :)
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!