Lebanese red lentil recipe

Lebanese Red Lentil Soup

This Lebanese Red Lentil soup is the perfect easy holiday or weeknight rush dinner. It can be whipped together in 3o minutes! This soup is healthy, hearty and vegan!

A healthy, hearty and vegan Lebanese lentil soup, with red lentils, carrots, rice, cumin and black pepper.

Red Lentils:

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. 

Lebanese Red Lentil Soup

If you ever thought lentils were boring, this one pot Lebanese red lentil soup 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 😉

How to Make Lebanese Red Lentil Soup with Rice and Carrots: 

  • In a medium-sized soup pot set over medium heat add olive oil.
  • Once the oil is hot, add in the diced onion, salt, ground cumin, ground black pepper and sauté just until soft.
  • Add red lentil, mix well and sauté for another minute or so.
  • Pour in water, and bring mixture to a boil. 
  • Turn down the heat to medium low, add shredded carrots and rice and stir everything together. 
  • Pop a lid on the pot, and simmer for about 25-30 minutes or until the carrots and lentils are soft.
  • Taste and adjust seasonings if needed. 
  • Serve it with your favorite toast and enjoy!

How can I store this 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 4 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.

Can I freeze this soup?

Yes! Also 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. 

Do you love this Lebanese red lentil soup?

Why not try a few of my other lentil recipes!

Lentil Soup with Pasta

Red Lentil Mujadara

Mujadara 

Red Lentil Tabouli Salad

Lebanese Lentil soup with vegetables

Spinach Lentil Soup with Lemon

Yield: 4

Lebanese Red Lentil Soup

Do you love Lebanese food? Are you looking for Lebanese soup recipes? The you will love this Lebanese red lentil soup recipe!

Lebanese Red Lentil Soup is a healthy, hearty, vegan meal in a bowl. Perfect for busy weeknight meal!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 cup red lentils 
  • 1/2 cup short grain rice
  • 1 cup shredded carrots- about 2 medium carrots
  • 1 medium onion- finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt- more to tatse
  • Water- about 8 cups

Instructions

  1. In a medium-sized soup pot set over medium heat add olive oil.
  2. Once the oil is hot add in the diced onion, salt, cumin, black pepper and sauté just until soft.
  3. Add red lentils, mix well and sauté for another minute or so.
  4. Pour in about 8 cups of water, and bring mixture to a boil. 
  5. Turn down the heat to medium low, add shredded carrots and rice and stir everything together. 
  6. Pop a lid on the pot, and simmer for about 25-30 minutes or until the carrots and lentils are soft.
  7. Taste and adjust seasonings if needed. 
  8. Serve with your favorite toast and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 144Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 681mgCarbohydrates: 23gFiber: 6gSugar: 4gProtein: 6g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

If you make this Lebanese red lentil soup recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

 
If you are looking for vegan lentil recipes, you will love this easy lentil soup with pasta.

Lentil Soup with Pasta

Hearty and healthy, this Lentil Soup with Pasta Recipe is loaded with flavor. Lentil soup is a nourishing, meatless meal that you can get ready in less than an hour!

If you are looking for vegan lentil recipes, you will love this easy lentil soup with pasta.

Lentils are a pantry stable in my house, from soups to salads or main dishes, along with this Lentil Soup with Pasta, here are some other favorite Lebanese/ Middle Eastern inspired recipes to cook with lentils; Red Lentil MujadaMujadaraRed Lentil Tabouli SaladSpinach Lentil Soup with Lemon, Lebanese Red Lentil Soup and Lebanese Lentil soup with vegetables

WHAT GOES IN LENTIL SOUP WITH PASTA: 

You probably have most, if not all of the ingredients in your pantry for this lentil soup, which is a good reason to add this lentil soup recipe to your rotation. Here’s what you’ll need: 

  • Lentils. Brown Lentils work great for this recipe because they hold their shape the best in soups. 
  • Pasta. Your choice of uncooked small pasta, such as elbows or Ditalini pasta.
  • Onions. Chopped into small pieces.
  • Salt. To taste. 
  • Cumin. Gives Middle Eastern flavor!
  • Butter. About 1 tablespoon of unsalted butter or margarine. 

HOW TO MAKE LENTIL SOUP WITH PASTA: 

  • Place rinsed lentils and salt in a large pot and cover with water. Bring to a boil then simmer until the lentils are tender, about 30 minutes, stirring occasionally.
  • Add onions, cumin, butter and small pasta, like elbows. You may use whatever small pasta you have on hand. Cook for another ten minutes until pasta is cooked. 
  • Taste and adjust salt if needed. 
  • Serve this lentil soup with whole wheat toast and enjoy! 

If you are looking for vegan soup recipes, you will love this vegan lentil soup recipe with small pasta.

HOW TO STORE LENTIL SOUP WITH PASTA: 

Store lentil soup leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave or in a pan on the stove when ready to serve.

 Freeze lentil soup in freezer containers for up to 3 months. Just keep in mind that the texture of the pasta will change. Thaw overnight in the fridge before serving for best results. 

Yield: 4

Lentil Soup with Pasta

Are you looking for the best lentil soup recipe? This vegan lentil soup with pasta is the answer!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

Instructions

  1. In a large pot over high heat, add rinsed lentils, salt and about 6-8 cups of water.
  2. Bring mixture to a boil, reduce heat to medium low, cover the pot and simmer for 30-35 minutes or until lentils are soft.
  3. Add onions, cumin, small pasta and butter, cover the pot and cook for an additional 10 minutes or until pasta is fully cooked.
  4. Taste and adjust salt.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 207Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 669mgCarbohydrates: 33gFiber: 10gSugar: 4gProtein: 12g
If you’ve tried this healthy Lebanese Lentil Soup with Pasta recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram or Facebook

This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

Spinach Lentil Soup with Lemon

This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

Quite simply, spinach lentil soup with lemon became my all-time favorite lentil soup especially during quarantine.  It was inspired by my Lebanese Lentil Soup with vegetables soup recipe. The only difference is that I substituted spinach with swish chard and left out potatoes.

                                  PREP COOK TOTAL 

Ingredients:

  • 8 cups water
  • 1 1/2 cups brown lentils – rinsed
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 1 1/2 cups chopped carrot (2 large carrots)
  • 2 heaping cups shredded spinach
  • 1 cup freshly squeezed lemon juice
  • 1 lemon- sliced round
  •  Salt to taste
  • 1 tbsp corn starch

Directions:

  1. Heat the oil in a large pot on medium heat.
  2. Add the olive oil, onions and salt. Lightly brown the onions, stirring frequently. 
  3. Add lentils and stir with browned onions for 1 minute. 
  4. Pour 8 cups of water.
  5. Increase the heat to high and bring just to a boil. 
  6. Reduce the heat to low and simmer, partially covered, until the lentils are tender, usually about 25 minutes.  
  7. Add carrots, cover the pot and cook for additional 15 mins.
  8. Uncover the pot and stir in the spinach and cook, uncovered, another 5 minutes.
  9. Add lemon slices.
  10. Pour lemon juice.
  11. In a small bowl, mix corn starch and 5 tbsp of warm water together and add to the pot.
  12. Continue to simmer for another 5 minutes. 
  13. Remove and discard lemon slices, as they tend to turn bitter if left for too long.
  14. Serve and add additional fresh squeezed lemon to taste.
  15. Enjoy!

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This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

soup recipes healthy/ chicken soup recipes homemade

Chicken Soup With Vegetables

Yum, Chicken Soup with Vegetables… is everything you need on a fall or cold winter day. The variety of vegetables, cooked in the chicken broth is what makes this soup so hearty. If you have not made chicken soup from scratch, I highly recommend you to try this simple soup recipe.

chicken soup recipes homemade

Chicken soup with vegetables is the perfect way to use up all those veggies stocked in the fridge! I love that this soup recipe is so versatile, you can replace the veggies I used with others you may have on hand. 

HOW DO YOU MAKE CHICKEN SOUP WITH VEGETABLES?

This soup starts with cooking the chicken, then adding and cooking the veggies until tender. A handful of potatoes, carrots, onions, zucchini, parsley go into the mix, along with little rice to make this hearty, filling and easy soup. 

WHAT IS THE BEST PART OF CHICKEN FOR THIS CHICKEN SOUP WITH VEGETABLES? 

I prefer to use chicken thighs and legs for this soup. Not only do thighs and legs have the most flavor and tender texture when simmered, but their natural richness makes the soup more substantial. You can use chicken breasts if you’d like, but just keep in mind that the soup won’t taste as rich and hearty. 

soup recipes healthy/ chicken soup recipes homemade

More Soup Recipes You Might Like:

Spinach Lentil Soup with Lemon

Lebanese Lentil soup with vegetables

Yield: 6

Chicken Soup With Vegetables

soup recipes healthy/ chicken soup recipes homemade
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 chicken thighs
  • 4 chicken legs
  • 6 cups water
  • 3-4 large carrots- sliced into 1/4-inch thick circles
  • 1 zucchini- cut into medium size pieces
  • 2 small tomatoes-  cut into medium size pieces
  • 1 large onion- sliced thinly into wedges
  • 1 large potato- cut into medium size pieces
  • 1 cup parsely- chopped
  • Any other vegetables you have around and want to add.
  • 1 tsp salt or to taste
  • 2 cinnamon sticks
  • 2 tbsp long grain rice
  • 1 tbsp olive oil

Instructions

    How to make chicken soup with vegetables?

  1. In a large pot, bring water, chicken and salt to a boil. Skim foam.
  2. Reduce heat to medium- low and Simmer, partially covered for about 30 minutes or until chicken is fully cooked.
  3. Remove chicken thighs and legs and let it cool a little before removing meat from bones, discarding skin and cutting into bite-size pieces.
  4. Add carrots and potatoes, cook for 20 minutes over medium heat.
  5. Add rice, onion and zucchini, cook for another 15 minutes or until vegetables are cooked.
  6. Add parsley and and olive oil, give it a a quick stir.
  7. Remove from heat, stir in chopped chicken pieces.
  8. Taste and adjust salt, if necessary.
  9. Serve and toast and enjoy!

If you make this simple chicken soup recipe or any other recipe on the salt and sweet kitchen, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

Lebanese lentil soup with swiss chard. This vegan lentil soup with vegetable is so good!

Lebanese Lentil Soup with Vegetables- Adas b Hamod

Incredibly delicious Lebanese Lentil Soup with Vegetables, also known as Adas b Hamod in Arabic. It’s vegan, easy to prepare, loaded with swiss chard, carrots and potatoes; this healthy and hearty soup is the perfect winter warmer! It is one of those soups that tastes even better the next day or the day after that!

Lebanese Lentil Soup

Who’s ready for a light and refreshing bowl of Lebanese lentil soup with vegetables? Everyone needs a good lentil soup for winter days that is flavorful and filling, which also happens to require a handful of ingredients, 1 pot, and a little less than 1 hour to make. 

What You Need to Make Lebanese Lentil Soup with Swiss Chard and Lemon:

  • Brown lentils. Works best for this recipe. 

  • Swiss chard. The authentic Lebanese lentil soup recipe is made with green swiss chard, but I love the color that red swiss chard adds to this soup. You can use whatever kind of swiss chard that you have on hand.

  • Lemon juice. You can also add a sprinkle of sumac spice for extra sour flavor. 

  • Corn starch. The thickener: I’ve made this recipe both with the corn starch thickener added to the soup and without. There’s barely any difference, but it’s slightly richer if you add the corn starch. 

  • Olive oil.

  • Onion.

  • Potatoes.

  • Carrots.

  • Salt.

  • Water.

 

Swiss chard recipes/ vegan recipes

How to Make Middle Eastern Lentil Soup Soup:

  • In a large pot, heat olive oil over medium heat, add chopped onions and salt and cook for 5-7 minutes until wilted but not browned.

wilted onions

  • Add the lentils and mix well with the onions.

lentil soup

  • Pour water, bring to a boil, cover the pot, lower heat to medium low and simmer until tender, 25 minutes.
  • Meanwhile, wash and separate the swiss chard leaves from the stems. Cut the stems to small cubes and chop the leaves too. Wash, peel and cut the potatoes and carrots into bite size cuts as well.
  • Once lentils are soft, add carrots and potatoes and cook for 10-15 minutes on medium heat or until veggies are tender.
  • Mix corn starch with a few tablespoons of warm water and set aside.
  • Add the swiss chard and corn starch mixture, stir and cover the pot. Cook for 5 more minutes to wilt. 
  • Remove from heat, stir in lemon juice. Then taste and adjust flavor as needed, adding more salt or lemon juice. 
  • Serve warm and enjoy!

adas b hamod/ Lebanese lentil soup It’s vegan and easy to make and is the perfect comfort food. Made with a handful of ingredients, this healthy and hearty soup is the perfect winter warmer! Ready in 30 minutes.

How to serve lentil soup:

With a lemon wedge on the side and a piece of toast. 

How to store and freeze Lebanese style lentil soup:

Any lentil soup leftovers can be refrigerated for up to five days or freeze up to six months. Store the soup in freezer-safe containers. Let thaw overnight in the fridge before serving. warm in the microwave or on stove top. 

What are the calories in this Middle Eastern lentil soup?

200 calories of goodness a bowl! 

More Lebanese soup recipes, check out:

Lebanese Red Lentil Soup

Lentil Soup with Pasta

Chicken Soup With Vegetables

Yield: 6

Lebanese Lentil Soup with Vegetables

Lebanese lentil soup lemon and swiss chard

Easy Lebanese style lentil soup teeming with healthy vegetables. Perfect for an every day fall, winter, or spring one-pot soup.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 8 cups water
  • 1 cup brown lentils- rinsed
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 1 bunch swiss chard- chopped (leaves and stems)
  • 1/2 cup fresh lemon juice
  • 2 large potatoes, cut into bite size cubes
  • 2 carrots, cut into circles
  • Salt- start with 1 teaspoon
  • 1 tablespoon corn starch

Instructions

  1. In a large pot, heat olive oil over medium heat, add chopped onions and salt and cook for 5-7 minutes until wilted but not browned.
  2. Add the lentils and mix well with the onions.
  3. Pour water, bring to a boil, cover, lower heat to medium low and simmer until tender, 25-30 minutes.
  4. Meanwhile, wash and separate the swish chard leaves from the stems. Cut the stems to small cubes and chop the leaves too. Wash, peel and cut the potatoes and carrots into bite size cuts as well.
  5. Once lentils are soft, add carrots and potatoes and cook for 15 minutes on medium heat or until veggies are tender.
  6. Mix corn starch with a few tablespoons of warm water and set aside.
  7. Add your swiss chard and corn starch mixture, stir and cover the pot. Cook for 5 more minutes to wilt. 
  8. Remove from heat, stir in lemon juice. Then taste and adjust flavor as needed, adding more salt or lemon juice.
  9. Serve warm and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 201Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 438mgCarbohydrates: 35gFiber: 6gSugar: 4gProtein: 7g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

If you try this Mediterranean lentil soup- Adas b Hamod recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #thesaltandsweetkitchen on Instagram 🙂

 

 


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