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
- 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)