Lebanese-Style Red Lentil Soup Recipe
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Lebanese-Style Red Lentil Soup

By: JENP1 
"This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!"

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (144)

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 6 cups chicken stock
  • 1 pound red lentils
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 large onion, chopped
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup chopped cilantro
  • 3/4 cup fresh lemon juice

Directions

  1. Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
  2. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
  3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
  4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 276 | Total Fat: 7g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 30, 2008 by Ahmad Ghosheh   view full review
Very good. I am a Palestinian and we cook this all the time. I double the Cumin. and get rid...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 12, 2008 by ky   view full review
This soup is delicious. I did alter it a little. If you saute onions, garlic, celery and...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on May 18, 2008 by SarahandtheCity   view full review
I really like this recipe..and after I "Owned" it, I liked it evern more!! First of all, not...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 1, 2008 by ELLYDDAN   view full review
This soup is fantastic. It tastes just like what I enjoy from our local Mid-Eastern...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 24, 2008 by Sarah   view full review
I have been looking for a traditional middle-eastern lentil soup for ages, and this one is...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 14, 2008 by Joy   view full review
I loved this recipe. I cut the portions in half for a single persons portion. I minced the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 3, 2011 by marney Supporting Member (Click to learn more about Supporting Membership)  view full review
This soup is super quick and easy. We usually serve this with hot naan and sometimes over...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 14, 2009 by lulu   view full review
i am Lebanese,and this is my first time cooking red lentil soup i just made today and loved it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 12, 2009 by Elizabeth   view full review
Delicious. I used brown lentils (that was all I had). Cooked as directed, did not puree/blend...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on May 6, 2008 by Erin   view full review
This is good! I basically used whatever I had, which meant I added cauliflower and carrots to...

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