Print Pin
3.58 from 21 votes

Lebanese Lentil Soup

A traditional Lebanese soup, lentils and vegetables are cooked in a lemony broth scented with warm cinnamon and cumin. 
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 287kcal
Author Liz DellaCroce


  • 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


  • 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.


Serving: 2cups | Calories: 287kcal | Carbohydrates: 46g | Protein: 17g | Fat: 5g | Monounsaturated Fat: 5g | Sodium: 975mg | Potassium: 1317mg | Fiber: 21g | Sugar: 5g | Vitamin A: 218.3% | Vitamin C: 67.5% | Calcium: 21.7% | Iron: 47%