Lebanese Lentil Soup

This is one our favourite winter dishes, or for anytime of year for that matter. You can make a big batch and get many lunches and dinners from it.

Serves: 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes


  • 1.5-2 cup red lentils – we make it with 2 because I like it more “lentily”.
  • Bunch of coriander (if you hate coriander you could probably use parsley and from memory, the original recipe called for parsley here).
  • 1 tsp turmeric
  • 1.5 tsp ground cumin
  • 1 brown onion
  • 1 clove crushed garlic
  • 8 cups of Vegetable stock
  • 1 tbsp Olive oil
  • Juice of half a lemon.


  1. Chop onion and cook in olive oil in a large pot until soft
  2. Add chopped garlic, turmeric and cumin and stir through for a minute or two
  3. Rinse lentils and add to the onion and garlic and stir through
  4. Add stock and leave soup to simmer for about 30 minutes until the lentils are cooked (soft)
  5. Add coriander (we usually add a lot, but add as much as you like) and the lemon juice
  6. Allow that to simmer through for another 5 minutes

Serve on its own or with some crusty bread. Left overs are great for a quick lunch or dinner.

Lentil soup served with fresh bread and red wine – great for a cozy night in

Nutritional Guide

The following approximation is based on 2 cups of lentils.

Amount per serving:

Calories / Kilojoules327 / 1368
Total Fat9 g
Cholesterol0 mg
Sodium95 mg
Total Carbohydrate48 g
     Dietary Fibre12 g
     Sugars2 g
Protein21 g

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