32+ Delicious Lebanese Soup Recipes to Warm Your Soulle

Lebanese cuisine is rich in flavors, offering a variety of dishes that bring together fresh ingredients, aromatic spices, and a rich cultural heritage.

One of the most comforting and satisfying aspects of Lebanese cooking is its soup offerings.

From hearty lentil soups to vibrant vegetable broths, Lebanese soups are both nourishing and full of flavor.

Whether you’re looking for a quick weeknight meal or a dish to impress guests, Lebanese soups offer a diverse range of options that cater to every taste.

In this blog post, we’ll explore 32+ delicious Lebanese soup recipes that highlight the best of Lebanese cuisine.

These soups are perfect for cozy nights, casual gatherings, or when you simply want a bowl of comfort in your hands.

32+ Delicious Lebanese Soup Recipes to Warm Your Soul

Lebanese soups are not only a delightful way to experience the unique flavors of Lebanon, but they also offer nourishment and comfort that is perfect for any occasion.

With 32+ Lebanese soup recipes to explore, you’ll have plenty of options to suit your taste and mood.

Whether you’re a fan of rich, creamy soups or light, vegetable-based broths, there’s something for everyone in Lebanese cuisine.

These soups are perfect for bringing family and friends together around the table, sharing the warmth and love that Lebanese food is known for.

So, roll up your sleeves and start cooking these mouthwatering Lebanese soups today!

Lebanese Lentil Soup (Shorbat Adas)

Lebanese Lentil Soup, or Shorbat Adas, is a comforting and nutritious dish that combines the earthy flavor of lentils with the vibrant spices of the Middle East. This dish is both vegan and gluten-free, making it a perfect choice for a healthy meal. With a blend of cumin, coriander, and a hint of lemon, it’s rich in flavor and perfect for a cold evening.

Ingredients:

• 1 cup red lentils
• 1 medium onion, chopped
• 1 carrot, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh cilantro or parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the minced garlic, carrot, cumin, and coriander. Stir for another minute until fragrant.
3. Pour in the red lentils, vegetable broth, salt, and pepper. Bring to a boil, then reduce to a simmer.
4. Cook for 25-30 minutes, or until the lentils are tender and the soup has thickened slightly.
5. Use an immersion blender to blend the soup to a smooth consistency (optional).
6. Stir in the lemon juice and adjust seasoning to taste.
7. Serve hot, garnished with fresh cilantro or parsley.

This Lebanese Lentil Soup is a delicious, hearty, and healthy dish that embodies the essence of Lebanese cuisine. The combination of spices and lemon creates a perfect balance of warmth and brightness. It’s an ideal choice for a light dinner or as a starter for a larger meal. Its simplicity and depth of flavor make it a timeless classic in Lebanese homes.

Lebanese Chicken and Vermicelli Soup (Shorbat Dajaj wa Ruz)

Lebanese Chicken and Vermicelli Soup is a fragrant, soul-soothing soup that blends the rich flavor of chicken with the delicate texture of vermicelli noodles. Infused with aromatic spices like cinnamon and allspice, this soup is both hearty and flavorful, making it a perfect choice for chilly nights or as a comforting meal when feeling under the weather.

Ingredients:

• 2 chicken breasts or thighs, boneless and skinless
• 1 medium onion, quartered
• 2 bay leaves
• 1 teaspoon allspice
• 1 cinnamon stick
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup vermicelli noodles
• 1 tablespoon fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. In a large pot, add the chicken, onion, bay leaves, allspice, cinnamon stick, salt, pepper, and enough water to cover the chicken. Bring to a boil.
2. Reduce the heat and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
3. Remove the chicken from the pot and set aside. Discard the bay leaves and cinnamon stick.
4. In the same pot, add the vermicelli noodles and cook for 5-7 minutes until tender.
5. While the noodles are cooking, shred the chicken into bite-sized pieces.
6. Return the shredded chicken to the pot, stir in lemon juice, and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley.

This Chicken and Vermicelli Soup offers the comforting flavors of a home-cooked meal with a Lebanese twist. The aromatic spices and tender chicken make it a satisfying dish that is both filling and nourishing. Whether you’re enjoying it as a simple dinner or serving it at a gathering, this soup will leave you feeling warm and satisfied.

Lebanese Tomato and Bulgur Soup (Shorbat Banadoura wa Burghul)

Lebanese Tomato and Bulgur Soup is a light yet hearty soup, combining the sweetness of ripe tomatoes with the nutty texture of bulgur wheat. With a burst of flavors from fresh herbs, this soup is often served as a starter at Lebanese meals. It’s simple to make, wholesome, and full of bright Mediterranean flavors.

Ingredients:

• 2 cups diced tomatoes (fresh or canned)
• 1/2 cup bulgur wheat
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon olive oil
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• Fresh basil or mint for garnish
• 1 tablespoon lemon juice

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the garlic, cumin, and coriander, and stir for a minute until fragrant.
3. Add the diced tomatoes, bulgur wheat, and broth to the pot. Bring to a boil, then reduce to a simmer.
4. Cook for 20-25 minutes, or until the bulgur wheat is tender and the soup has thickened slightly.
5. Season with salt, pepper, and lemon juice.
6. Serve the soup hot, garnished with fresh basil or mint.

Lebanese Tomato and Bulgur Soup is an easy yet flavorful dish that offers a beautiful balance of spices and fresh ingredients. It’s a perfect example of Lebanese cuisine, where simple ingredients come together to create a rich, vibrant dish. Whether you’re enjoying it as a light lunch or a starter to a larger meal, this soup is sure to please with its delicious, aromatic flavor and nourishing quality.

Lebanese Spinach and Rice Soup (Shorbat Sabanegh wa Riz)

Lebanese Spinach and Rice Soup, or “Shorbat Sabanegh wa Riz,” is a comforting and nutritious dish that blends the earthiness of spinach with the tender texture of rice. The combination of fresh herbs and a light, flavorful broth makes this soup a staple in Lebanese households, often served as a starter or light meal. It’s a wonderful way to incorporate leafy greens into your diet while savoring a wholesome, satisfying soup.

Ingredients:

• 4 cups fresh spinach, chopped
• 1/2 cup rice, rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add the minced garlic, cumin, cinnamon, salt, and pepper. Stir for about a minute until fragrant.
3. Add the vegetable broth, rice, and bring the soup to a boil. Reduce the heat and simmer for about 15 minutes, or until the rice is tender.
4. Add the chopped spinach to the pot and cook for an additional 5 minutes, until the spinach wilts.
5. Stir in the lemon juice and adjust seasoning to taste.
6. Serve the soup hot, garnished with fresh parsley.

This Lebanese Spinach and Rice Soup offers a delicate yet savory taste, making it a perfect balance of simplicity and flavor. The mild spices and fresh spinach create a soothing and nourishing dish that’s ideal for any season. It can easily become a regular addition to your dinner table or a healthy option when you’re looking for something light yet fulfilling.

Lebanese Bean Soup (Shorbat Fasoulia)

Lebanese Bean Soup (Shorbat Fasoulia) is a hearty, protein-packed dish that’s both filling and nutritious. Made with white beans, olive oil, and a combination of flavorful spices, it’s the perfect comfort food for cold days. The soup also features a slight tang from lemon juice, adding freshness to the rich beans. It’s a simple, satisfying meal often served with a side of warm pita bread.

Ingredients:

• 2 cups white beans (soaked overnight or use canned)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until soft.
2. Add the garlic, cumin, coriander, and turmeric, stirring for another minute until fragrant.
3. Add the soaked beans and vegetable broth. Bring the soup to a boil, then reduce the heat to low.
4. Let the soup simmer for 40-45 minutes (if using soaked beans) until the beans are tender. If using canned beans, simmer for about 20 minutes.
5. Season with salt, pepper, and stir in the lemon juice.
6. Serve hot, garnished with fresh parsley.

Lebanese Bean Soup is a classic dish that showcases the wonderful combination of simple ingredients elevated by warm spices. This soup is a perfect balance of rich, creamy beans with aromatic seasonings and a zesty touch of lemon. It’s a dish that not only fills your stomach but also provides comfort and warmth, making it a beloved recipe in many Lebanese homes.

Lebanese Potato Soup (Shorbat Batata)

Lebanese Potato Soup (Shorbat Batata) is a simple yet satisfying soup made with tender potatoes, onions, garlic, and a subtle blend of spices. Often served as a light appetizer, this creamy soup is easy to make and packed with comforting flavors. With a touch of olive oil and lemon juice, it offers a perfect balance of richness and freshness.

Ingredients:

• 4 large potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh thyme or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the minced garlic, cumin, coriander, salt, and pepper. Stir for about a minute until fragrant.
3. Add the diced potatoes and vegetable broth, and bring the soup to a boil.
4. Lower the heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. Use an immersion blender to puree the soup to a creamy consistency (or blend in batches).
6. Stir in the lemon juice and adjust the seasoning to taste.
7. Serve hot, garnished with fresh thyme or parsley.

Lebanese Potato Soup is a simple, nourishing dish that delivers comfort in every spoonful. The smooth texture of the potatoes combined with the earthy spices creates a soup that is both hearty and satisfying. Its lightness, paired with the refreshing lemon, makes it an ideal starter or a light meal on its own. This classic Lebanese soup is easy to prepare and is sure to become a favorite in your kitchen.

Lebanese Okra Soup (Shorbat Bamia)

Lebanese Okra Soup (Shorbat Bamia) is a flavorful, aromatic soup made with tender okra, tomatoes, and a rich, spiced broth. This hearty dish is often served as a main course and is especially popular during the fall and winter months. The combination of okra’s unique texture, warm spices, and a subtle tang from lemon creates a rich and comforting soup that is loved in Lebanese homes.

Ingredients:

• 2 cups fresh or frozen okra, sliced
• 2 large tomatoes, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 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 until softened.
2. Add the minced garlic and spices (cumin, coriander, and turmeric), and sauté for another minute until fragrant.
3. Add the chopped tomatoes and cook for 5 minutes, allowing them to soften and release their juices.
4. Add the okra, broth, salt, and pepper. Bring the soup to a boil, then lower the heat to a simmer.
5. Simmer for about 25-30 minutes, or until the okra is tender and the flavors have melded together.
6. Stir in the lemon juice and adjust seasoning to taste.
7. Serve hot, garnished with fresh parsley.

Lebanese Okra Soup is a delightful combination of tender okra, rich spices, and fresh tomatoes. It’s a hearty yet light dish that captures the essence of Lebanese cooking with its depth of flavor and comforting nature. Whether enjoyed as a main course or alongside other dishes, this soup brings warmth and satisfaction to every meal.

Lebanese Carrot Soup (Shorbat Jazar)

Lebanese Carrot Soup (Shorbat Jazar) is a bright and naturally sweet soup made from fresh carrots, a variety of spices, and a touch of lemon for added freshness. This vibrant soup is light yet filling, with a smooth texture that is sure to delight. It’s perfect as a starter or as a comforting meal on chilly days.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 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.
2. Add the garlic, cumin, ginger, turmeric, salt, and pepper. Stir for another minute until fragrant.
3. Add the chopped carrots and vegetable broth. Bring the soup to a boil, then reduce the heat to a simmer.
4. Cook for about 25-30 minutes, or until the carrots are soft and tender.
5. Use an immersion blender to puree the soup to a smooth consistency (or blend in batches).
6. Stir in the lemon juice and adjust the seasoning.
7. Serve hot, garnished with fresh cilantro or parsley.

Lebanese Carrot Soup is a delightful dish that perfectly balances the natural sweetness of carrots with the warm spices characteristic of Lebanese cuisine. Its vibrant color and smooth texture make it a visually appealing and satisfying soup. Whether served as a light lunch or a starter, this soup is sure to brighten up your meal with its refreshing flavors.

Lebanese Fava Bean Soup (Shorbat Ful)

Lebanese Fava Bean Soup (Shorbat Ful) is a delicious and filling dish made with fava beans, garlic, onions, and a mix of aromatic spices. Rich in protein and fiber, this soup is both nourishing and satisfying. Often served with a drizzle of olive oil and a squeeze of lemon, it’s a perfect meal for any season.

Ingredients:

• 2 cups dried fava beans (soaked overnight)
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 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, until softened.
2. Add the minced garlic and spices (cumin and coriander). Stir for about a minute until fragrant.
3. Add the soaked fava beans and vegetable broth. Bring the soup to a boil, then reduce to a simmer.
4. Cook for about 45 minutes to 1 hour, or until the fava beans are tender.
5. Season with salt, pepper, and stir in the lemon juice.
6. Serve the soup hot, garnished with fresh parsley.

Lebanese Fava Bean Soup is a nutritious, hearty meal that’s rich in flavor and packed with protein. The earthy taste of fava beans combined with the aromatic spices and a hint of lemon creates a delicious, satisfying dish. Perfect for any time of year, this soup is sure to nourish both the body and the soul.

Lebanese Pomegranate and Red Lentil Soup (Shorbat Rumman wa Adas)

Lebanese Pomegranate and Red Lentil Soup (Shorbat Rumman wa Adas) is a vibrant and flavorful dish that combines the earthy richness of red lentils with the sweet and tangy notes of pomegranate. This unique blend of flavors, with the addition of fresh herbs and spices, creates a hearty and satisfying soup. Perfect for the colder months, this dish also offers a delightful balance of sweet, savory, and tangy elements.

Ingredients:

• 1 cup red lentils, rinsed
• 2 tablespoons pomegranate molasses
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 4 cups vegetable or chicken broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 1/4 cup fresh pomegranate seeds for garnish
• Fresh mint 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 softened.
2. Add the minced garlic, cumin, coriander, and turmeric, stirring for another minute until fragrant.
3. Add the red lentils, pomegranate molasses, broth, salt, and pepper. Bring the soup to a boil, then reduce to a simmer.
4. Simmer for about 25-30 minutes, or until the lentils are soft and the soup has thickened slightly.
5. Stir in the lemon juice and adjust the seasoning to taste.
6. Serve hot, garnished with fresh pomegranate seeds and mint or parsley.

This Lebanese Pomegranate and Red Lentil Soup is an excellent way to bring bold, sweet, and tangy flavors to the table. The addition of pomegranate molasses and fresh pomegranate seeds adds a unique twist, making this soup both flavorful and visually appealing. It’s a perfect dish to serve on special occasions or when you’re craving something with a bit of zest. The combination of lentils and pomegranate makes for a wonderfully rich, comforting meal.

Lebanese Chickpea Soup (Shorbat Hummus)

Lebanese Chickpea Soup (Shorbat Hummus) is a protein-rich and satisfying dish made with chickpeas, garlic, onions, and spices. This soup is simple yet deeply flavorful, with a rich texture and a satisfying heartiness. It’s an excellent choice for vegetarians and anyone looking to enjoy a nutritious, filling meal with a Middle Eastern twist.

Ingredients:

• 2 cups cooked chickpeas (or canned, drained)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the minced garlic, cumin, turmeric, paprika, salt, and pepper. Stir for another minute to allow the spices to bloom.
3. Add the cooked chickpeas and vegetable broth, and bring to a boil.
4. Reduce the heat to a simmer and cook for about 20-25 minutes.
5. Use an immersion blender to partially blend the soup, leaving some chickpeas intact for texture. (Alternatively, you can blend about half the soup in batches.)
6. Stir in the lemon juice and adjust the seasoning to taste.
7. Serve hot, garnished with fresh parsley.

Lebanese Chickpea Soup is a nourishing, hearty dish that packs a punch of flavor with the perfect blend of spices. The creamy texture, thanks to the chickpeas, and the addition of lemon juice gives the soup a light yet satisfying finish. It’s a versatile dish that can be enjoyed as a main meal or served alongside other Lebanese specialties. A bowl of this soup offers both comfort and nourishment in every bite.

Lebanese Green Bean and Tomato Soup (Shorbat Fasoulia Khadra)

Lebanese Green Bean and Tomato Soup (Shorbat Fasoulia Khadra) is a light yet hearty dish made with fresh green beans, tomatoes, and an aromatic blend of spices. The simplicity of the ingredients allows the flavors to shine through, with the richness of tomatoes complementing the crispness of green beans. This soup is refreshing, vibrant, and nourishing, perfect for a cozy dinner or as a starter to a Lebanese meal.

Ingredients:

• 2 cups fresh green beans, cut into 1-inch pieces
• 2 large tomatoes, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley or 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 until softened.
2. Add the minced garlic, cumin, and coriander, stirring for another minute until fragrant.
3. Add the chopped tomatoes and cook for 5 minutes, until they release their juices and soften.
4. Add the green beans and vegetable broth. Bring the soup to a boil, then reduce the heat to a simmer.
5. Simmer for about 20-25 minutes, or until the green beans are tender.
6. Stir in the lemon juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or mint.

Lebanese Green Bean and Tomato Soup is a wonderfully fresh and light dish that brings together the natural sweetness of green beans with the acidity and richness of tomatoes. The spices lend a delicate warmth, making this soup both flavorful and satisfying. It’s a perfect choice for a light lunch or as part of a larger Lebanese feast. This dish highlights the beauty of simple, fresh ingredients that deliver maximum flavor with minimal effort.

Lebanese Zucchini and Yogurt Soup (Shorbat Kousa wa Laban)

Lebanese Zucchini and Yogurt Soup (Shorbat Kousa wa Laban) is a creamy, tangy, and soothing soup made with tender zucchini and a touch of yogurt. This soup is a wonderful balance of flavors, with the mild sweetness of zucchini paired with the rich, cooling tang of yogurt. Often served chilled in the summer months, this dish can also be enjoyed warm, offering comfort and refreshment in every spoonful.

Ingredients:

• 3 medium zucchinis, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups vegetable or chicken broth
• 1 cup plain yogurt
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh mint 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 softened.
2. Add the minced garlic and cumin, stirring for another minute until fragrant.
3. Add the chopped zucchini and broth. Bring the soup to a boil, then reduce the heat to a simmer.
4. Cook for about 15-20 minutes, or until the zucchini is tender.
5. Remove the soup from the heat and allow it to cool slightly. Using an immersion blender, puree the soup until smooth (or blend in batches).
6. Stir in the yogurt, lemon juice, salt, and pepper, and adjust the seasoning to taste.
7. Serve warm or chilled, garnished with fresh mint or parsley.

Lebanese Zucchini and Yogurt Soup is a beautifully light yet rich soup that highlights the simplicity and freshness of Lebanese cuisine. The creamy yogurt creates a smooth texture, while the zucchini provides a mild, comforting flavor. Whether enjoyed as a chilled summer soup or a warm winter dish, this soup offers a refreshing and satisfying experience. It’s perfect for a light meal or a starter to a larger Lebanese feast.

Lebanese Lentil and Spinach Soup (Shorbat Adas wa Sabanegh)

Lebanese Lentil and Spinach Soup (Shorbat Adas wa Sabanegh) is a nutritious and filling soup made with red lentils, fresh spinach, and a mixture of warm spices. This dish is both hearty and wholesome, with the lentils providing protein and fiber, while the spinach adds a burst of green goodness. With its earthy, savory flavors, this soup is ideal for a comforting meal, especially during colder months.

Ingredients:

• 1 cup red lentils, rinsed
• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the minced garlic and spices (cumin, turmeric, and coriander), and cook for another minute until fragrant.
3. Add the red lentils and vegetable broth, bringing the soup to a boil.
4. Reduce the heat to a simmer and cook for about 20-25 minutes, or until the lentils are tender.
5. Stir in the chopped spinach and cook for an additional 5 minutes until the spinach wilts.
6. Stir in the lemon juice and adjust the seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley.

Lebanese Lentil and Spinach Soup is a comforting and healthful dish that combines the heartiness of lentils with the freshness of spinach. The warm spices add depth and richness, while the lemon juice brightens up the flavors. This soup is perfect for those looking for a nutrient-packed, satisfying meal that’s both delicious and easy to make. It’s an ideal addition to any winter or fall menu and can also be enjoyed year-round.

Lebanese Cabbage Soup (Shorbat Malfouf)

Lebanese Cabbage Soup (Shorbat Malfouf) is a light yet flavorful soup made with fresh cabbage, tomatoes, and an array of spices. It’s a simple, healthy, and budget-friendly dish that is satisfying without being heavy. The cabbage softens into the broth, infusing the soup with a mild, sweet flavor, while the tomatoes and spices add a touch of tanginess and depth.

Ingredients:

• 1 medium head of cabbage, shredded
• 2 tomatoes, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 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 until softened.
2. Add the garlic, cumin, cinnamon, salt, and pepper, stirring for another minute until fragrant.
3. Add the chopped tomatoes and cook for 5 minutes, until they begin to soften and release their juices.
4. Add the shredded cabbage and vegetable broth, and bring the soup to a boil.
5. Reduce the heat to a simmer and cook for 25-30 minutes, or until the cabbage is tender.
6. Stir in the lemon juice and adjust the seasoning to taste.
7. Serve hot, garnished with fresh parsley.

Lebanese Cabbage Soup is a wonderfully simple dish that combines the mild sweetness of cabbage with the depth of tomatoes and aromatic spices. It’s light, nutritious, and incredibly satisfying, making it a great option for a healthy meal. Whether you’re looking for a wholesome lunch or a light dinner, this soup will provide comfort and nourishment with its rich yet subtle flavors.

Note: More recipes are coming soon