Lebanese Lentil Aromatic Soup (Printable)

Aromatic lentil and vegetable soup with Lebanese spices. Hearty, flavorful, and plant-based comfort in a bowl.

# What You'll Need:

→ Lentils

01 - 1 cup brown or green lentils, rinsed

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 medium potato, peeled and diced
07 - 1 large tomato, chopped or 1 cup canned diced tomatoes
08 - 4 cups vegetable broth
09 - 2 cups water
10 - 2 cups fresh spinach or Swiss chard, chopped (optional)
11 - Juice of 1 lemon

→ Spices & Seasonings

12 - 2 tablespoons olive oil
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon ground coriander
15 - 1/2 teaspoon ground turmeric
16 - 1/4 teaspoon ground cinnamon
17 - 1/2 teaspoon black pepper
18 - 1 teaspoon salt, or to taste

→ Garnish (optional)

19 - Fresh parsley, chopped
20 - Extra lemon wedges

# How To Make It:

01 - In a large pot over medium heat, add olive oil. Once heated, add chopped onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Add minced garlic to the pot. Stir and cook for 1 minute until aromatic.
03 - Mix in diced potato, tomatoes, cumin, coriander, turmeric, cinnamon, and black pepper. Stir frequently and cook for 2 to 3 minutes.
04 - Add rinsed lentils, vegetable broth, and water to the pot. Increase heat and bring to a boil. Reduce heat to low, cover, and let simmer for 25 minutes.
05 - Stir in salt and chopped spinach or Swiss chard if using. Simmer uncovered for an additional 10 to 12 minutes, until lentils and vegetables are tender.
06 - Remove from heat. Mix in lemon juice and adjust salt or lemon to taste as needed.
07 - Ladle hot soup into bowls. Top with chopped parsley and offer lemon wedges on the side if desired.

# Tips from dashanddishes:

01 -
  • Quick prep and hands off simmering make it a weeknight win
  • Naturally vegan and gluten free for a crowd pleasing meal
  • Robust flavor from layering classic Lebanese spices
  • Flexible for whatever greens or veggies you have on hand
  • A batch lasts for several days and the leftovers are even tastier
02 -
  • High in plant based protein and iron
  • Loaded with fiber and vitamins
  • Keeps well in the fridge and tastes even better on day two
03 -
  • Always toast the spices in oil for at least thirty seconds for maximum flavor impact
  • Do not rush the sauté stage with the aromatics since this is where the soup gets its sweetness
  • If you prefer a creamy texture try blending half the soup and leaving the rest chunky so you get the best of both worlds

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