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    You are in: Home / Red / Lebanese Red Lentil Soup Recipe
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    Lebanese Red Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Little Tomato's Note:

    This is a slight variation of the lentil soup my father has made ever since I can remember. He is from Lebanon and one of the best cooks I know. My version is a combination of his and the red lentil soup served at a Lebanese restaurant in Chicago, the chef of which was kind enough to share his secrets with me. It is healthy, hearty, delicious and easy to make.

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    Units: US | Metric

    • 10 cups vegetable stock (or chicken)
    • 1 -2 tablespoon olive oil or 1 -2 tablespoon butter
    • 1 cup onion, diced
    • 2 1/2 cups red lentils, thoroughly rinsed
    • 1/2 cup rice
    • 1 1/2 teaspoons Arabic seven spice (available at Middle Eastern grocery stores)
    • 2 teaspoons cumin
    • salt and pepper
    • 1/4 teaspoon aleppo pepper (also available at Middle Eastern grocery stores) (optional) or 1/4 teaspoon cayenne pepper (optional)
    • 1/2 cup fresh lemon juice (about 2 lemons)


    1. 1
      Sautee onions in the olive oil or butter until soft and translucent.
    2. 2
      Add the stock, lentils, and rice. Bring to a boil, then reduce heat to low and cover partially.
    3. 3
      When lentils are broken down and rice is almost cooked (about 10 minutes), add the Arabic seven spice, cumin, salt, pepper, and Aleppo pepper, if using it.
    4. 4
      Simmer soup for another 15-20 minutes.
    5. 5
      Turn off heat and then add the lemon juice.
    6. 6
      NOTE: Add more stock or water to thin it out if it becomes too thick. At the correct consistency, you should be able to pour the soup into bowls.
    7. 7
      Serve with crusty bread and additional lemon wedges.

    Ratings & Reviews:

    • on January 22, 2014


      Wow, I am so glad I came across this recipe as this soup is absolutely delicious!! I'm sure this is amazing if prepared exactly as written, but couldn't help myself and made a couple of very minor additions. I also made my own Arabic 7 spice with another recipe I found online - great spice combination that I was previously unfamiliar with! Only changes were that I used 2 onions instead of one and cooked them with some minced garlic. I also added 3 carrots which gave it great additional color. Btw...the cardamon in the 7 spice brought out tremendous sweetness from the carrots. I also added a 10oz. box of frozen spinach on a whim - glad I did as it worked perfectly, and made this a 'complete' meal. This is one of my new favorite soups! Thank you so much Little Tomato for posting!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2013

      Loved this recipe!! One of the best lentil soups I've ever had.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2012


      When I finished making this soup, my first thought was that it was the ugliest soup I had ever made. When I tried the soup my first thought was that this soup was one of the best vegetarian soups that I had ever eaten. I made as directed, just reduced the lemon.There are two vegetarians in our house, so I like to have different types of vegetarian recipes. This made a lot but I am sure that it will freeze well. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Lebanese Red Lentil Soup

    Serving Size: 1 (109 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 372.1
    Calories from Fat 38
    Total Fat 4.3 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 8.2 mg
    Total Carbohydrate 64.4 g
    Dietary Fiber 9.4 g
    Sugars 1.6 g
    Protein 21.5 g

    The following items or measurements are not included:

    vegetable stock

    Arabic seven spice

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