This easy Lebanese Red Lentil Soup recipe is a must try if you’re looking for a flavorful soup, that’s vegan and protein rich. It’s healthy, hearty and makes for a perfect holiday or weeknight rush dinner. Ready is less than 30 minutes!
Lebanese Red Lentil Soup
If you ever thought lentils were boring, this one pot Lebanese red lentil soup recipe with cumin, black pepper, short grain rice, shredded carrots and onions will prove you wrong!
This soup is comforting, easy to make, and ready in just 30 minutes.
You can’t ask for much more in life 😉
Lentils is a staple in Lebanese cuisine. I love cooking anything with lentils, especially red lentils because they cook in about 20 minutes and taste great! They also tend to get a little mushy after cooking, making them perfect in soups.
Ingredients to Make Red Lentil Soup:
(Scroll down for full recipe with exact measurements and a printable option.)
- Olive oil
- Red lentils
- Short grain rice
- Carrots- Shredded
- Onion- finely chopped
- Ground cumin
- Ground black pepper
- Salt- to taste
Here’s why you’ll love this Vegan Red Lentil Soup:
Perfect weeknight dinner!
Quick and easy to make
Vegan and plant- based
How can I store this Lebanese lentil soup?
If you have any lentil soup leftovers, just pop it in the fridge in an airtight container once it has cooled, it will keep for up to 5 days. If the soup seems very thick after being in the fridge overnight you can thin it out with a little bit of water before re heating. This soup is also freezer friendly; store in an airtight, freezer-safe container for up to 3 months. Defrost in the fridge overnight then reheat on the stovetop or in the microwave and add water to thin it out if needed.