Lebanese soup

Lebanese Red Lentil Soup- Yellow Lentil Soup

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This easy Lebanese Red Lentil Soup recipe, also known as yellow lentil soup 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/ Yellow Lentils:

Lentils is a staple in Lebanese cuisine. I love cooking anything with lentils, especially red or yellow lentils (they both work the same in this recipe) because they cook in about 20 minutes and taste great! They also tend to get a little soft after cooking, making them perfect in soups. 

How to Make Yellow Lentil Soup:

Ingredients:

This simple soup recipe requires only a handful of ingredients:

(Scroll down for full recipe with exact measurements and a printable option.)

  • Extra Virgin olive oil
  • Red lentils
  • Short grain rice
  • Carrots- Shredded
  • Onion- finely chopped
  • Ground cumin
  • Ground black pepper
  • Salt- to taste
  • Water

Steps by Step: 

  • In a medium-sized soup pot set over medium heat add olive oil.
  • Once the oil is hot add in the diced onion, salt, cumin, black pepper and sauté just until soft.
  • Add red lentils, mix well and sauté for another minute or so.
  • Pour in about 4-5 cups of 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 20 minutes or until the rice and lentils are soft.
  • Taste and adjust seasonings if needed. 
  • Serve with your favorite toast and enjoy!

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

Perfect weeknight dinner!

Quick and easy to make

Vegan and plant- based

Flavorful

Comforting 

So delicious

Lebanese red lentil soup

Possible Variations:

  • Make it with yellow, green or brown lentils. Just keep in mind that you will need to adjust the cooking time since different varieties of lentils cook in different amounts of time.
  • Add extra veggies that won’t take time to cook, such as spinach and Swiss chard. 
  • You can use medium grain rice if short grain rice is not available. 
  • I have seen some people also add 1 small head of potato to this soup. If you do, cut into small pieces so they cook easily. 

How can I store this Lebanese Red 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 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 Red Lentil Soup- Lebanese Yellow Lentils Soup

Lebanese soup

Lebanese Red Lentil Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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

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.

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