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Red lentil soup served in a black bowl with a spoon and garnished with chopped cilantro, chili flakes, and olive oil.

Red lentil soup recipe

This Red lentil soup recipe is of a comforting, light, and delicious vegan soup from the Middle East. Easy to make and gently flavored with warm spices, this comforting Lebanese lentil soup is also gluten-free.
Course Soup
Cuisine Lebanese, Middle East
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 283kcal


  • 1.5 cups red lentil
  • 5 cups water or as required to get the desired consistency
  • 1/2 cup finely chopped carrots
  • 1 celery stalk roughly chopped
  • 1 medium-sized onion, finely chopped
  • 5-6 cloves garlic-finely chopped
  • 1/2 tbsp cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 cube vegetable bouillon
  • Salt as per taste
  • 1/2 tbsp olive oil
  • Juice of 1/2 a lemon adjust as per your taste
  • Chopped parsley/ coriander leaves for garnishing optional
  • Red chili flakes for garnishing optional


  • Wash the lentil and keep aside.
  • Heat oil in a pan, add garlic cloves and saute for a few seconds or until the raw smell of garlic goes away.
  • Add chopped onion, bay leaf and saute till the onion becomes translucent.
  • Next, add the carrot and celery. Saute for about 2 minutes before adding the spices, vegetable bouillon, and salt with around 1 teaspoon of water to avoid burning of spices.
  • Add lentil, saute for about a minute and then add the water. Let it simmer for around 20-25 minutes or until the lentil is nicely cooked.
  • Once the lentil is cooked, remove the bay leaf and blend the soup with the help of a hand blender or food processor until it becomes smooth and creamy.
  • Check and adjust the seasoning. Let the soup simmer for around 5 minutes and then switch off the gas.
  • Add some fresh lemon juice. Garnish with chopped parsley/ coriander leaves, olive oil, and chili flakes. Serve hot or warm.


You can make this soup using brown lentil too but it will take a longer time to get cooked. 


Calories: 283kcal | Carbohydrates: 47g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 774mg | Fiber: 22g | Sugar: 3g | Vitamin A: 2952IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 6mg