Lebanese soup

Lebanese Red Lentil Soup

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

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 😉

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. 

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
  • Water

Here’s why you’ll love this Vegan Red Lentil Soup:

Perfect weeknight dinner!

Quick and easy to make

Vegan and plant- based

Flavorful

Comforting 

So delicious

 

Lebanese red lentil soup

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. 

Do you love this Lebanese style red lentil soup? Why not try a few of my other Lebanese lentil recipes!

Lentil Soup with Pasta

Red Lentil Mujadara

Mujadara 

Red Lentil Tabouli Salad

Lebanese Lentil soup with vegetables

Spinach Lentil Soup with Lemon

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

 Lebanese Style Lentil Soup

Yield: 4

Lebanese Red Lentil Soup

Lebanese soup

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 cup red lentils
  • 1/4 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 4-5 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 4-5 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 20 minutes or until the rice 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: 693mgCarbohydrates: 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.

Lebanese style lentil soup

Lentil Soup with Pasta

Hearty and healthy, this Lebanese Lentil Soup with Pasta is loaded with flavor. It is a nourishing, meatless, easy-to-make and delicious soup!

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

INGREDIENTS: 

(Scroll all the way to down to get exact measurements and a printable option)

You probably have most the ingredients, if not all in your pantry for this Lebanese style 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 mini pasta, such as Farfalle, Elbows or Ditalini pasta.
  • Onions. Chopped into small pieces.
  • Salt. To taste. 
  • Cumin. Adds the Middle Eastern flavor touch!
  • Butter. About 1/2 a tablespoon of unsalted butter or margarine. 

Lebanese lentil soup with pasta

HOW TO MAKE LENTIL AND PASTA SOUP:

  • Place rinsed lentils and salt in a medium sized 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 mini pasta. 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 Lebanese lentil soup with whole wheat toast and enjoy! 

Lentil and pasta soup

 

HOW TO STORE Lebanese LENTIL SOUP: 

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. 

Do You Have To Soak Lentils Before Cooking Them?

No soaking is required! That’s the best part of cooking with brown lentils. They become tender after cooking for 30 minutes. Don’t skip rinsing them before cooking though, in case there is any dirt or debris left on them. 

Is this Lebanese Lentil Soup Healthy?

Yes! Lentils are protein rich, low in calories, and highly nutritious. This lentil soup contains lots of nutrients. The only fat in this soup recipe comes from 1/2 tablespoon of butter, which you can easily omit.

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

Lebanese Lentil Soup with Pasta

Yield: 4

Lentil Soup with Pasta

Lentil and pasta soup
Hearty and healthy, this Lebanese 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!
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, butter, cumin, small pasta cover the pot and cook for an additional 10 minutes or until pasta is fully cooked.
  4. Taste and adjust salt if needed.
  5. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 184Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 660mgCarbohydrates: 31gFiber: 9gSugar: 3gProtein: 11g

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.

lentil soup bowls

Lebanese Lentil Soup with Spinach

This Lebanese Lentil Soup with Spinach is an easy one-pot vegan meal that is full of flavor. It’s light, nutritious and satisfying with lots of fiber. I make this soup with lentils, spinach, potatoes, carrots and fresh lemon whenever I’m in need of some healthy comfort food. What’s not to love?

lentil soup bowls

 

Lebanese Lentil Soup 

This Lebanese Lentil soup with spinach is a perfect way to use up all of those lentils stockpiled in the back of your pantry. This soup was inspired by my Lebanese Lemon Lentil Soup with Swiss Chard- Adas b Hamod recipe. 

Lebanese lentil soup

Ingredients to Make Lebanese Lentil Soup with Spinach:

(Find the exact measurements in recipe card at the end of this page)

  • Brown lentils. Works best for this recipe. They tend to retain their shape, so the consistency of the soup won’t change.

  • Spinach. I used baby spinach, no chopping required! You can also use frozen spinach.

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

  • Onion. Diced.

  • Carrots. Cut into round slices

  • Potatoes. Cut into small bite pieces. 
  • Salt. To taste.

  • Extra virgin olive oil.

Tips to Make the Best Lebanese Lentil Soup with Spinach: 

  • For a thicker soup, mix one tablespoon of corn starch with a few tablespoons of warm water and pour over the soup at the end. Just before you add the lemon juice and let it simmer for 5 minutes.
  • Cook the lentils just until soft but not fully cooked, they will continue on cooking a little more after you add the veggies. 
  • Once you add the spinach, remove from heat immediately, to avoid overcooking them. 

lentil soup bowls

Do I need to soak lentils?

 No, you do not need to soak our lentils. Although it is a good idea to rinse lentils under running cold water before cooking. 

TO MEAL PREP THIS LEBANESE LENTIL SOUP WITH SPINACH: 

I like to make soup for meal prep. I make a large batch of soup, enjoy it for dinner and freeze or refrigerate the rest.

To Refrigerate: Keep covered and refrigerate for 3 to 4 days. Reheat in microwave in 30-second intervals until heated through.

To Freeze: Divide into individual freezer-safe containers. Freeze, covered for up to 3 months. To reheat, transfer to the refrigerator or reheat from frozen in 30-second intervals until heated through.

Lentil soup with spinach

 

MORE LENTIL RECIPES YOU MAY ENJOY:

Lebanese Red Lentil Soup

Lentil Soup with Pasta

Spinach Lentil Soup with Lemon

Red Lentil Mujadara

Mujadara

Red Lentil Tabouli Salad

If you try this Lebanese lentil soup with spinach, let me know! Leave a comment, rate it, and don’t forget to tag a photo #thesaltandsweetkitchen on Instagram ? You can also find me on Facebook and Pinterest for all the latest updates!

Lentil Spinach Soup

Yield: 6

Lebanese Lentil Soup with Spinach

lentil soup bowls
This Lebanese Lentil Soup with Spinach is an easy one-pot vegan meal that is full of flavor. It’s light, nutritious and satisfying with lots of fiber. What’s not to love?
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

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
  • 1/2 cup Lemon juice- plus more for serving
  • Salt to taste

Instructions

  • 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.
  • Add the lentils and mix well with the onions.
  • Pour water, bring to a boil, cover, lower heat to medium low and simmer until tender, 25-30 minutes.
  • Meanwhile, wash, peel and cut the potatoes and carrots into bite size pieces.
  • Once lentils are soft, add carrots and potatoes and cook for 10-15 minutes on medium heat or until veggies are tender.
  • Add the spinach and stir to combine.
  • Remove from heat, stir in lemon juice. Then taste and adjust flavor as needed, adding more salt or lemon juice.
  • Serve hot and enjoy!
  • Recommended Products

    The recommended products below are affiliate links to products I use and love!

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 186mgCarbohydrates: 21gFiber: 7gSugar: 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.

    soup recipes healthy/ chicken soup recipes homemade

    Lebanese Chicken Soup With Vegetables

    Yum, Lebanese 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

    Lebanese Chicken Soup

    Lebanese 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. I used handful of potatoes, carrots, onions, zucchini, parsley go into the mix in the perfectly spiced chicken broth. 

    What Type of Chicken is Used in Lebanese Chicken Soup:

    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.

    How to Make Lebanese Chicken Soup

    • In a large pot, place chicken thighs and legs and cover with water (about 8 cups)
    • Place over high heat and bring to a boil. Skim foam.
    • Reduce heat to medium low, add a cinnamon stick and Simmer covered until chicken is tender. Mine took about 30 minutes. You want it to be fork-tender and fully cooked.
    • Remove the chicken from the broth and allow it to cool.
    • Add carrots and potatoes, cook for 20 minutes over medium heat.
    • Add rice, onion and zucchini, cook for another 10 minutes or until vegetables are cooked.
    • While the veggies and rice are cooking, 
    • remove the meat from the bones. You should have about 4 cups of meat. Discard the bones and skin. Shred the chicken into bite size pieces.
    • After the rice and veggies are cooked, stir in fresh parsley, shredded chicken and a drizzle of olive oil. 
    • Taste and adjust salt, if necessary.
    • Serve with a piece of toasted bread and enjoy!

    soup recipes healthy/ chicken soup recipes homemade

    More Lebanese Soups You Might Like:

    Spinach Lentil Soup with Lemon

    Lebanese Lentil soup with vegetables

    Lebanese Lemon Lentil Soup- Adas b Hamod

    Lebanese Red Lentil Soup

    Lentil Soup with Pasta

    If you make this Lebanese 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

    Yield: 6

    Lebanese 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 Lebanese chicken soup:

      1. In a large pot, place chicken thighs and legs and cover with water (about 8 cups)
      2. Place over high heat and bring to a boil. Skim foam.
      3. Reduce heat to medium low, add a cinnamon stick and Simmer covered until chicken is tender. Mine took about 30 minutes. You want it to be fork-tender and fully cooked.
      4. Remove the chicken from the broth and allow it to cool.
      5. Add carrots and potatoes, cook for 15 minutes over medium heat.
      6. Add rice, onion and zucchini, cook for another 10 minutes or until vegetables are cooked.
      7. While the veggies and rice are cooking, remove the meat from the bones. You should have about 4 cups of meat. Discard the bones and skin. Shred the chicken into bite size pieces.
      8. After the rice and veggies are cooked, stir in fresh parsley, shredded chicken and a drizzle of olive oil. 
      9. Taste and adjust salt, if necessary.
      10. Serve with a piece of toasted bread and enjoy!

    Recommended Products

    The recommended products below are affiliate links to products I use and love!

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 425Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 274mgSodium: 678mgCarbohydrates: 21gFiber: 4gSugar: 5gProtein: 55g

    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.

    adas b hamod

    Lebanese Lemon Lentil Soup- Adas b Hamod

    Incredibly delicious Lebanese Lemon Lentil Soup, also known as Adas b Hamod in Arabic. It’s vegan, easy to prepare, loaded with swiss chard 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!

    adas b hamod

    Lebanese Lemon Lentil Soup

    Who’s ready for a light and refreshing bowl of Lebanese Lemon lentil soup with swiss chard? 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. 

    lentil soup with swiss chard

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

    ( Scroll all the way to the end, for exact measurements and a printable option) 

    • Brown lentils. Works best for this recipe. They keep their shape and do not get mushy quickly.

    • Swiss chard. You can use green or rainbow swiss chard. 

    • Lemon juice. You can also add a sprinkle of sumac spice for extra tanginess just before serving. 

    • 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.

    • Salt.

    • Water.

    Swiss chard recipes/ vegan recipes

    How to Make Lebanese Lemon Lentil 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, 25-35 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 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 5-10 more minutes to wilt. 
    • Stir in lemon juice and remove from heat. Then taste and adjust flavor as needed, adding more salt or lemon juice. 
    • Serve warm and enjoy!

    How to Serve Adas b Hamod:

    With a lemon wedge on the side or a sprinkle of sumac before serving, depending on how sour you like your soup and a piece of toast. 

    How to Store Lebanese Lemon 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 Lebanese lentil soup?

    200 calories of goodness a bowl! 

    Lebanese lemon lentil soup

    More Lebanese Lentil Recipes: 

    Lebanese Red Lentil Soup

    Lentil Soup with Pasta

    Spinach Lentil Soup with Lemon

    Red Lentil Mujadara

    Mujadara

    Red Lentil Tabouli Salad

     

    If you try this Lebanese sour 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 🙂

    How to Make Adas b Hamod

    Yield: 6

    Lebanese Lemon Lentil Soup- Adas b Hamod

    adas b hamod

    Easy Lebanese Lemon lentil soup teeming with healthy vegetables. Perfect for an every day fall or winter 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 Lemon Juice, plus more for serving
    • 2 large potatoes, cut into bite size cubes
    • 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 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 to combine, cover the pot and cook for 5-10 more minutes. Just until swiss chard is slightly wilted.
    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.


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