I developed a spicy Red Lentil Soup with bright aromatics and a thick, dunk-friendly texture that yields about five cups, and there’s one unexpected pantry ingredient that ties it all together.

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I never expected a bowl to surprise me so much, but this Lebanese Lentil Soup did. Thick, a little spicy and impossibly flavorful, it gets its soul from red lentils and the punch of garlic cloves, yet somehow stays simple.

I’m always fiddling with textures and this one hits that spot where you want another bowl but also wonder what tiny change would make it even better. It ended up in my Red Lentil Recipes stack and I keep telling friends about it, even when I cant fully explain why it feels like a small revelation.

Try it, you might change your mind about lentils.

Ingredients

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Red lentils: Protein rich and quick cooking, adds creamy body and a nutty taste.
Onion: Builds savory base, brings natural sweetness when cooked, lots of fiber and antioxidants.
Carrot: Adds subtle sweetness, vitamin A, fiber and a little crunch if not overcooked.
Garlic: Punchy aroma, antiviral compounds, boosts savory depth, use sparingly or it overpowers.
Olive oil: Healthy fats, silky mouthfeel, helps carry flavors, sometimes used for finishing.
Tomato paste or crushed tomatoes: Adds mild acidity, umami, color and a round tomato sweetness.
Lemon juice: Brightens the soup with fresh acidity, balances richness, adds lively tang.
Spices (cumin, coriander, turmeric, paprika): Warm earthy spice mix, provides depth, subtle smokiness and bitterness.
Parsley or cilantro: Fresh herb, adds green brightness, vitamin C, barely changes texture.

Ingredient Quantities

1 cup (200 g) red lentils rinsed

1 medium yellow onion chopped

1 medium carrot diced

1 small potato diced optional for extra creaminess

2 garlic cloves minced

2 tbsp extra virgin olive oil

1 tbsp tomato paste or 1/2 cup crushed tomatoes

4 cups (950 ml) vegetable or chicken broth

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground turmeric

1/2 tsp sweet paprika

1/4 to 1/2 tsp red pepper flakes or Aleppo pepper optional

1 tsp kosher salt plus more to taste

1/2 tsp freshly ground black pepper

2 tbsp fresh lemon juice plus wedges to serve

2 tbsp chopped fresh parsley or cilantro for garnish

How to Make this

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1. Rinse the 1 cup red lentils under cold water until the water runs clear; chop the onion, dice the carrot and optional small potato, and mince the 2 garlic cloves.

2. Heat 2 tbsp extra virgin olive oil in a medium pot over medium heat. Add the chopped onion and sauté until translucent, about 4 to 5 minutes.

3. Add the diced carrot and potato and cook another 4 to 5 minutes until they start to soften, then add the minced garlic and cook 30 to 60 seconds more so it gets fragrant but not burned.

4. Stir in 1 tbsp tomato paste or 1/2 cup crushed tomatoes and cook 1 to 2 minutes to get rid of the raw tomato taste.

5. Add the spices: 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp sweet paprika, and 1/4 to 1/2 tsp red pepper flakes or Aleppo pepper if you want heat. Toast the spices with the veg about 30 seconds while stirring, then add 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

6. Pour in the rinsed lentils and 4 cups (950 ml) vegetable or chicken broth. Bring to a boil, then reduce to a simmer and cook uncovered for 15 to 20 minutes until the lentils and potato are very soft.

7. For that classic thick, comforting texture, purée the soup. Use an immersion blender to blend until smooth, or carefully transfer batches to a regular blender (vent the lid, hold it with a towel, blend in small batches to avoid splatters). If you like it chunkier, mash some with a potato masher instead. Add a bit more broth if it gets too thick.

8. Stir in 2 tbsp fresh lemon juice, taste and adjust salt, pepper or red pepper flakes as needed. Lemon brightens everything so don’t skip it.

9. Serve hot, garnished with 2 tbsp chopped fresh parsley or cilantro and extra lemon wedges for squeezing. Great with crusty bread for dunking.

Equipment Needed

1. Medium heavy-bottomed pot (3 to 4 qt), for sautéing and simmering
2. Cutting board and a good chef’s knife, for chopping onion, carrot, potato, garlic
3. Measuring cups and spoons, to measure lentils, broth, spices and oil
4. Wooden spoon or heatproof spatula, to stir while you cook
5. Fine mesh sieve or colander, to rinse the lentils
6. Immersion blender, or a regular blender (vent and blend in small batches)
7. Potato masher, if you prefer a chunkier texture (optional)
8. Ladle and soup bowls, plus lemon squeezer or small fork to get the juice out
9. Kitchen towel or oven mitt, to safely hold the blender lid or hot pot when needed

FAQ

Q: How long does this soup take to make?

About 30 to 35 minutes total. Prep is 5 to 10 minutes, then sauté the onion, carrot and garlic for 5 minutes, add lentils, liquids and spices and simmer 20 to 25 minutes until the lentils are soft.

Q: Do I need to soak the red lentils?

No. Red lentils cook fast and dont need soaking. Just rinse them well until the water runs clear to remove dust and split skins.

Q: How do I make the soup extra creamy?

Blend part or all of the soup with an immersion blender or in a regular blender. Adding the small diced potato helps too. For richer texture stir in a little more olive oil or a spoon of plain yogurt when serving.

Q: Can I make this vegan?

Yes. Use vegetable broth and skip yogurt or any dairy garnish. Everything else in the recipe is plant based.

Q: How do I store and reheat leftovers?

Cool and refrigerate in an airtight container for up to 4 days, or freeze up to 2 months. Thaw overnight in the fridge then reheat gently on the stove, add a splash of water or broth if it thickened too much.

Q: How should I adjust salt and lemon?

Taste after simmering and before serving. Lentils absorb salt while cooking so you might need to add more at the end. Add lemon juice gradually, you want brightness not overpowering sourness.

Lebanese Lentil Soup Recipe Substitutions and Variations

Red lentils: swap with split yellow lentils or red split mung dal, they cook the same. You can use brown or green lentils too, but they need longer (30–40 min) and the soup will be chunkier.
Onion: use a couple of shallots or the white part of a leek instead, or 1 tsp onion powder if you’re out of fresh onion. Just sweat them early so they soften.
Broth: replace with water plus 1–2 tsp vegetable or chicken bouillon paste or a stock cube, or use low sodium chicken broth if you’re not keeping it vegetarian. For extra umami, dissolve 1 tbsp miso in a little warm water and stir in at the end so it doesn’t get boiled.
Lemon juice: use 1–2 tbsp red wine vinegar or apple cider vinegar in place of the 2 tbsp lemon, or sprinkle 1/2–1 tsp sumac for a dry lemony tang without extra liquid.

Pro Tips

– Toast the spices in the oil until they smell fragrant before adding the lentils, it makes a huge flavor jump. Don’t let them burn though, swirl the pan and lower the heat if they start to smoke.

– For silky texture, purée while the soup is hot and use short bursts with an immersion blender, or blend small batches in a countertop blender and vent the lid with a towel over it so steam can escape. If it gets too thick after chilling, add a little hot broth when reheating, not cold water.

– Add the lemon juice only at the end, after blending, then taste and bump the salt. Acidity wakes the whole pot up so a little more salt often helps the lemon pop.

– If you want extra richness without cream, cook in a diced potato or stir in a spoonful of tahini or a splash of coconut milk at the end. Also, the soup often tastes better the next day, so make extra and refrigerate in portions.