25+ Flavorful Lebanese Lentil Soup Recipes for Every Season

Lentils have been a staple in Middle Eastern cuisine for centuries, prized for their versatility, nutritional benefits, and rich, earthy flavor.

Among the many ways to enjoy lentils, one of the most beloved dishes in Lebanon is the fragrant, hearty lentil soup. Known for its comforting texture, aromatic spices, and wholesome ingredients, Lebanese lentil soup is a dish that brings warmth and joy to any table.

Whether you’re craving something light and refreshing or rich and hearty, there’s a Lebanese lentil soup recipe for every taste and occasion.

In this article, we’ve gathered over 25 incredible Lebanese lentil soup recipes that showcase the diversity of this beloved dish.

From classic lentil soups flavored with cumin and garlic to creative variations that incorporate ingredients like sweet potatoes, tomatoes, or eggplant, you’ll find plenty of inspiration to make your next meal both nourishing and delicious.

These soups are perfect for cozy weeknight dinners, meal prepping for the week, or impressing guests with an authentic taste of Lebanon.

25+ Flavorful Lebanese Lentil Soup Recipes for Every Season

Lebanese lentil soup is much more than just a meal; it’s a warm embrace in a bowl, offering comfort, flavor, and nourishment.

With its rich history and diverse variations, there’s a Lebanese lentil soup for everyone, whether you’re a fan of earthy spices, fresh herbs, or hearty vegetables.

Each recipe in this collection brings a new layer of flavor, showcasing the beauty and simplicity of Middle Eastern cooking.

So, whether you’re looking to try your hand at a classic recipe or experiment with a new twist, these 25+ Lebanese lentil soups are sure to elevate your cooking.

We hope these recipes inspire you to bring a taste of Lebanon into your kitchen and share the warmth of these flavorful soups with friends and family.

Lebanese Lentil Soup with Lemon and Cumin

A perfect balance of earthy lentils, tangy lemon, and aromatic cumin, this Lebanese lentil soup is both comforting and revitalizing. It’s easy to make, and the zesty kick of lemon elevates the flavor while the cumin adds a warm, fragrant depth. This soup is often enjoyed as a hearty meal or served as a starter for a Lebanese feast.

Ingredients:

• 1 cup dried red lentils, rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 large tomato, chopped
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander (optional)
• 4 cups vegetable broth or water
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until softened and golden, about 5 minutes.
2. Add the minced garlic, ground cumin, and coriander (if using), and sauté for an additional 1-2 minutes until fragrant.
3. Stir in the chopped tomato and cook for another 5 minutes, allowing the tomatoes to break down.
4. Add the rinsed lentils and vegetable broth (or water), and bring to a boil. Reduce the heat and let it simmer for 20-25 minutes or until the lentils are tender.
5. Once the lentils are cooked, blend the soup with an immersion blender to your desired consistency (smooth or slightly chunky).
6. Stir in the lemon juice and season with salt and pepper.
7. Serve hot, garnished with fresh parsley and an extra drizzle of olive oil, if desired.

This soup’s deep, aromatic flavors with a punch of lemon make it a wonderful meal. The combination of cumin and coriander with the lentils creates a comforting and satisfying dish. It’s an excellent way to enjoy the health benefits of lentils while indulging in the vibrant flavors of Lebanese cuisine.

Spicy Lebanese Lentil Soup with Spinach

This spicy Lebanese lentil soup with spinach is a hearty and nourishing dish. The warmth of chili peppers combined with the freshness of spinach creates a delightful contrast. It’s a perfect soup for colder days, offering a great combination of heat and healthy greens.

Ingredients:

• 1 ½ cups green lentils, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tomatoes, chopped
• 4 cups vegetable broth or water
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 small chili pepper (optional, or adjust to taste)
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until golden and soft, about 5 minutes.
2. Add the garlic, cumin, turmeric, paprika, and chili pepper (if using), and cook for another 2 minutes until fragrant.
3. Stir in the chopped tomatoes and cook until they soften, about 4 minutes.
4. Add the lentils and vegetable broth to the pot, bringing it to a boil. Reduce the heat and simmer for 30 minutes or until the lentils are soft and fully cooked.
5. Stir in the chopped spinach and cook for another 5 minutes until the spinach wilts and blends into the soup.
6. Season with salt and pepper to taste.
7. Serve the soup hot, with a squeeze of lemon juice for extra freshness.

This spicy lentil soup provides a satisfying depth of flavor, thanks to the earthy lentils and the spicy kick from the chili. The addition of spinach adds both color and nutritional value, making this soup a great choice for a healthy, comforting meal.

Lebanese Lentil Soup with Mint and Garlic

A soothing and light lentil soup that is bursting with fresh mint and garlic flavors. The combination of these ingredients with lentils creates a dish that’s easy on the stomach yet full of complex flavors. This soup is ideal for those who prefer a lighter version of Lebanese lentil soup without compromising on taste.

Ingredients:

• 1 cup brown lentils, rinsed
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 6 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cup fresh mint leaves, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes.
2. Add the garlic, cumin, and coriander, and cook for an additional 2 minutes until fragrant.
3. Stir in the lentils and vegetable broth, bringing it to a boil. Reduce the heat and simmer for 25-30 minutes, until the lentils are soft and cooked through.
4. Once the lentils are ready, stir in the fresh mint leaves and cook for another 2 minutes.
5. Season with salt and pepper to taste.
6. Serve hot with a lemon wedge on the side for an extra burst of flavor.

The fresh mint in this soup creates a light and refreshing experience, contrasting beautifully with the earthy lentils. The garlic and cumin add a subtle yet aromatic warmth, making it an ideal dish for those seeking a clean yet flavorful meal.

Lebanese Lentil Soup with Caramelized Onions and Tahini

This Lebanese lentil soup is a comforting and rich dish featuring the deep sweetness of caramelized onions paired with the creamy, nutty flavor of tahini. The combination of ingredients creates a harmonious balance, making it a satisfying meal for any time of the year.

Ingredients:

• 1 ½ cups red lentils, rinsed
• 2 large onions, sliced thinly
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth or water
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for about 15-20 minutes until they are golden and caramelized.
2. Once the onions are caramelized, add the garlic, cumin, and cinnamon, and cook for another 2 minutes, allowing the spices to release their fragrance.
3. Stir in the lentils and vegetable broth, and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, until the lentils are tender.
4. Once the lentils are cooked, remove the pot from heat and stir in the tahini for added creaminess. If the soup is too thick, you can add a little more broth or water to reach your desired consistency.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley and a wedge of lemon for extra flavor.

This soup offers a wonderful depth of flavor, with the sweetness of caramelized onions and the creamy richness of tahini. The cinnamon and cumin provide a warm, aromatic undertone, making this a unique twist on the classic Lebanese lentil soup. The lemon adds a refreshing zing that contrasts beautifully with the creamy texture.

Lebanese Red Lentil Soup with Pomegranate Molasses

This Lebanese red lentil soup with pomegranate molasses combines earthy lentils with the tangy sweetness of pomegranate molasses, creating a rich and flavorful dish. The molasses gives the soup a slight sweetness, which balances the spices and makes it an interesting and delicious choice for a comforting meal.

Ingredients:

• 1 ½ cups red lentils, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 cups vegetable broth or water
• 2 tablespoons pomegranate molasses
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until golden, about 5 minutes.
2. Add the garlic, cumin, and coriander, and cook for another 2 minutes, allowing the spices to bloom.
3. Stir in the rinsed lentils and vegetable broth, bringing the soup to a boil. Reduce the heat and simmer for 20-25 minutes, until the lentils are tender.
4. Once the lentils are cooked, stir in the pomegranate molasses and adjust the seasoning with salt and pepper.
5. If desired, use an immersion blender to puree the soup to a smoother consistency or leave it chunky for a more rustic texture.
6. Serve hot, garnished with fresh cilantro and a wedge of lemon to brighten the flavors.

This soup is a delicious fusion of savory and sweet, with the unique addition of pomegranate molasses that gives it a slight tanginess and richness. The cumin and coriander blend perfectly with the lentils, making this a satisfying meal with a distinct Lebanese flair.

Lebanese Lentil Soup with Roasted Vegetables

A hearty and flavorful Lebanese lentil soup that’s elevated by the addition of roasted vegetables. This version features a mixture of roasted carrots, potatoes, and bell peppers that bring sweetness and a smoky flavor to the dish, making it both filling and nutritious.

Ingredients:

• 1 ½ cups brown lentils, rinsed
• 1 large carrot, peeled and diced
• 1 large potato, peeled and diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon olive oil (for roasting)
• 4 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced carrot, potato, and bell pepper with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until golden and tender.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic, cumin, and turmeric, and sauté for 1-2 minutes until fragrant.
3. Stir in the lentils and vegetable broth, bringing the soup to a boil. Reduce the heat and let it simmer for 25-30 minutes, until the lentils are cooked and tender.
4. Once the lentils are ready, stir in the roasted vegetables and cook for an additional 5 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste, and adjust the consistency of the soup by adding more broth or water if necessary.
6. Serve hot, garnished with fresh cilantro.

This soup is an explosion of flavors, with the earthy lentils and aromatic spices perfectly complemented by the natural sweetness of the roasted vegetables. It’s a hearty and wholesome dish that works well as a complete meal. The roasted vegetables add depth, making this version of lentil soup both flavorful and satisfying.

Lebanese Lentil Soup with Sweet Potatoes and Parsley

This Lebanese lentil soup incorporates the sweet richness of sweet potatoes, adding a delightful contrast to the earthy lentils. The fresh parsley brings a burst of color and freshness, enhancing the soup’s overall flavor. It’s a perfect dish for those seeking a nourishing and comforting soup that’s both wholesome and delicious.

Ingredients:

• 1 ½ cups red lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 cup fresh parsley, chopped
• Olive oil for drizzling

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and golden, about 5 minutes.
2. Add the minced garlic, cumin, and cinnamon, and cook for another 2 minutes until fragrant.
3. Stir in the diced sweet potatoes, red lentils, and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 25-30 minutes, until the sweet potatoes and lentils are tender.
4. Once the vegetables are cooked, use an immersion blender to puree the soup for a smoother texture, or leave it chunky for a more rustic feel.
5. Stir in the fresh parsley and season with salt and pepper to taste.
6. Serve the soup hot, drizzling with a little extra olive oil and garnishing with more parsley.

This soup is a hearty, comforting dish with a touch of warmth from the cinnamon and cumin, which pairs beautifully with the sweetness of the potatoes. The fresh parsley adds a refreshing brightness, making this Lebanese lentil soup an uplifting and nutritious meal.

Lebanese Lentil Soup with Zaatar and Sumac

Zaatar and sumac are two signature ingredients in Lebanese cuisine, known for their herby and tangy flavors. This lentil soup brings these unique flavors together with the earthy lentils, creating a zesty and aromatic dish. It’s a great choice for anyone craving a healthy, flavorful soup with a distinct Middle Eastern flair.

Ingredients:

• 1 ½ cups green lentils, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon zaatar spice mix
• 1 tablespoon sumac
• Salt and pepper to taste
• Fresh mint leaves for garnish
• Lemon wedges for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes.
2. Add the garlic, cumin, and coriander, and cook for another 2 minutes, allowing the spices to bloom.
3. Stir in the green lentils and vegetable broth, bringing it to a boil. Reduce the heat and simmer for 25-30 minutes until the lentils are tender.
4. Once the lentils are cooked, stir in the zaatar and sumac, and cook for another 2-3 minutes to allow the spices to infuse the soup.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh mint leaves and a squeeze of lemon for added brightness.

This soup is bursting with Middle Eastern flavors thanks to the zaatar and sumac, which provide herbal and tangy notes that perfectly complement the lentils. It’s an aromatic, delicious soup that’s packed with flavor and makes for a satisfying, nourishing meal.

Lebanese Lentil Soup with Fennel and Carrot

This Lebanese lentil soup combines the aromatic flavor of fennel with the natural sweetness of carrots, offering a unique twist on the traditional lentil soup. The fennel brings a subtle aniseed flavor that pairs perfectly with the earthy lentils and sweet carrots, creating a balanced and flavorful dish.

Ingredients:

• 1 ½ cups red lentils, rinsed
• 1 large fennel bulb, thinly sliced
• 2 medium carrots, peeled and diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh dill or fennel fronds for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until golden and soft, about 5 minutes.
2. Add the garlic, cumin, and turmeric, and cook for 1-2 minutes until fragrant.
3. Stir in the fennel, carrots, and red lentils, and add the vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, until the lentils, carrots, and fennel are tender.
4. Once the soup is ready, use an immersion blender to blend the soup to your desired texture (smooth or chunky).
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh dill or fennel fronds for a refreshing finish.

This soup’s mild yet fragrant fennel flavor creates a refreshing and nourishing dish. The sweetness of the carrots adds a nice balance, making this Lebanese lentil soup both aromatic and satisfying. The addition of fennel fronds or dill provides a fresh touch, bringing the whole dish together beautifully.

Lebanese Lentil Soup with Garlic, Lemon, and Olive Oil

This classic Lebanese lentil soup is light yet flavorful, with the sharpness of garlic, the tanginess of lemon, and the richness of olive oil. It’s a simple, elegant soup that is both nourishing and satisfying, ideal for any time of year, and particularly loved for its refreshing flavors.

Ingredients:

• 1 ½ cups red lentils, rinsed
• 1 onion, chopped
• 5 garlic cloves, minced
• 4 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes soft and translucent.
2. Add the garlic, cumin, and coriander, and cook for another 2 minutes until the spices become aromatic.
3. Stir in the rinsed red lentils and vegetable broth, bringing the soup to a boil. Reduce the heat and simmer for 20-25 minutes, until the lentils are tender.
4. Once the lentils are cooked, stir in the lemon juice and adjust the seasoning with salt and pepper.
5. For a smoother texture, you can blend the soup with an immersion blender to your desired consistency.
6. Serve the soup hot, garnished with fresh parsley and an extra drizzle of olive oil.

This light yet hearty soup brings together the sharpness of garlic, the freshness of lemon, and the richness of olive oil for a perfect balance of flavors. It’s a great choice for a comforting meal that’s also easy on the stomach. The fresh parsley and additional olive oil elevate the dish, giving it a burst of brightness.

Lebanese Lentil Soup with Pine Nuts and Cinnamon

This version of Lebanese lentil soup features the subtle sweetness of cinnamon and the nutty crunch of pine nuts. The cinnamon adds a warming spice that complements the earthy lentils, while the pine nuts provide texture and a rich, toasted flavor. It’s a fragrant and satisfying dish, perfect for a cozy meal.

Ingredients:

• 1 ½ cups green lentils, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 4 cups vegetable broth or water
• 1 tablespoon olive oil
• 2 tablespoons pine nuts
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and golden.
2. Add the garlic and cinnamon, cooking for another 2 minutes until fragrant.
3. Stir in the rinsed lentils and vegetable broth, bringing the soup to a boil. Reduce the heat and simmer for 25-30 minutes, or until the lentils are soft and tender.
4. While the soup is cooking, heat a small pan over medium heat and toast the pine nuts for 2-3 minutes, until golden brown.
5. Once the soup is done, season with salt and pepper to taste.
6. Serve the soup hot, garnished with the toasted pine nuts and fresh cilantro or parsley.

The sweetness of cinnamon combined with the earthiness of lentils makes this soup a unique and flavorful option. The toasted pine nuts provide a delightful contrast in texture and a rich, nutty flavor that elevates the soup. It’s a comforting dish that’s sure to warm you up on a chilly day.

Lebanese Lentil Soup with Tomatoes and Fresh Herbs

A fresh and vibrant Lebanese lentil soup, this recipe combines juicy tomatoes and a medley of fresh herbs to bring out bright, zesty flavors. The tomatoes add sweetness and acidity, while the herbs give the soup a fragrant, garden-fresh quality. It’s a perfect meal for those who prefer light yet flavorful dishes.

Ingredients:

• 1 ½ cups red lentils, rinsed
• 1 large onion, chopped
• 2 tomatoes, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil, cilantro, and mint for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes soft and translucent.
2. Add the minced garlic, cumin, turmeric, and oregano, and cook for 2 more minutes, letting the spices bloom.
3. Stir in the chopped tomatoes and cook for another 5 minutes, until the tomatoes break down and release their juices.
4. Add the rinsed lentils and vegetable broth, bring the soup to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, until the lentils are tender and the soup has thickened.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil, cilantro, and mint for a fragrant, herbal finish.

The combination of fresh tomatoes and herbs in this Lebanese lentil soup creates a light, refreshing, and vibrant dish. The cumin and turmeric add warmth, while the herbs bring a burst of freshness. It’s an ideal soup for those who want a healthy and flavorful meal that feels like spring in a bowl.

Lebanese Lentil Soup with Spinach and Lemon

This Lebanese lentil soup is a refreshing and vibrant dish that combines earthy lentils with the bright tang of lemon and the fresh taste of spinach. It’s a healthy, nourishing option for a light meal, offering both richness and balance in every spoonful.

Ingredients:

• 1 ½ cups red lentils, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 bunch fresh spinach, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened.
2. Add the minced garlic, cumin, and coriander, and cook for another 2 minutes, allowing the spices to become fragrant.
3. Stir in the rinsed lentils and vegetable broth, bringing the soup to a boil. Reduce the heat and simmer for 20-25 minutes, until the lentils are tender.
4. Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
5. Add the lemon juice, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This soup is light yet satisfying, with the fresh spinach adding a healthy boost and the lemon brightening the flavors. The combination of cumin and coriander infuses the lentils with warmth, while the spinach adds texture and a pop of color. It’s a perfect soup for a light lunch or dinner.

Lebanese Lentil Soup with Mint and Yogurt

This Lebanese lentil soup offers a refreshing twist by incorporating cooling yogurt and aromatic mint. The yogurt adds a creamy texture that pairs perfectly with the earthy lentils, while the mint provides a refreshing flavor, making this soup a perfect balance of savory and creamy.

Ingredients:

• 1 ½ cups green lentils, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 1/2 cup plain yogurt
• Fresh mint leaves for garnish
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
2. Add the minced garlic, cumin, and turmeric, and cook for another 2 minutes until fragrant.
3. Stir in the rinsed lentils and vegetable broth, bringing the soup to a boil. Reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.
4. Once the lentils are cooked, season with salt and pepper to taste.
5. Stir in the yogurt until the soup becomes creamy. For a smoother texture, you can blend the soup with an immersion blender.
6. Serve hot, garnished with fresh mint leaves and a wedge of lemon.

The creamy yogurt adds richness, while the fresh mint provides a cool, aromatic contrast to the warm, earthy lentils. This soup is perfect for those looking for a comforting, creamy dish with a touch of freshness. It’s a great way to enjoy lentils in a lighter, more refreshing form.

Lebanese Lentil Soup with Eggplant and Tomatoes

This Lebanese lentil soup brings together the deep, smoky flavor of roasted eggplant with the sweetness of tomatoes. The combination of lentils, eggplant, and tomatoes creates a hearty yet light soup that’s perfect for any occasion. The richness of the roasted vegetables pairs beautifully with the earthy lentils.

Ingredients:

• 1 ½ cups brown lentils, rinsed
• 1 medium eggplant, peeled and diced
• 2 tomatoes, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth or water
• 1 tablespoon olive oil (for roasting)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced eggplant with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 20-25 minutes, or until golden and tender.
2. Heat a little olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the minced garlic, cumin, and coriander, and cook for another 2 minutes, allowing the spices to become aromatic.
4. Stir in the chopped tomatoes and cook for 5 minutes, until they begin to break down.
5. Add the rinsed lentils and vegetable broth, bringing the soup to a boil. Reduce the heat and simmer for 25-30 minutes, until the lentils are soft and tender.
6. Once the lentils are cooked, stir in the roasted eggplant and cook for another 5 minutes to allow the flavors to combine.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh basil.

The smoky roasted eggplant adds a depth of flavor to this soup, while the sweetness of tomatoes balances the earthy lentils. This is a hearty and rich soup that brings out the best of Lebanese cuisine’s vegetable-forward approach. It’s a great option for a filling yet light meal.

Note: More recipes​ are coming soon!