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Lebanese lentil soup served in a white bowl with some lime wedges, raw red lentil and coriander leaves in the background

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
Keyword easy soup, gluten free soup, lebanese lentil soup, lentil soup, middle eastern soup, red lentil soup recipe, vegan soup
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