• 1 tbsp oil
  • 1 onion, chopped
  • 2 cloves of garlic, finely chopped
  • 1 1/2 tsp ground cumin
  • 1 1/2 cups of red dried lentils
  • 1 can of peeled tomatoes
  • 1 liter of chicken broth (or vegetable if you prefer a vegetarian version)
  • Handful of chopped cilantro
  • Juice of half a lemon

Author of this recipe



Amateur cook

Read more

Lentil soup is a staple food in Lebanon, where restaurants and street stalls sell it hot in bowls embelished with lemon slices, a very flavourful soup. 

Total votes: 505


  • Heat oil in a pan and gently fry the chopped onions for 5 minutes.
  • Add the chopped garlic and cumin and continue cooking for a few minutes more.
  • Stir in the lentils, add the peeled tomatoes and broth and cook for 20 minutes.
  • Stir several times during cooking, especially towards the end, to prevent lentils from sticking to the pan..
  • Stir in lemon juice and leave to cook for 2 minutes more.
  • Blend as much as you like, this soup doesn't need to be very smooth. 
  • Serve with Lebanese flat bread and sprinkle some chopped cilantro on top of your fresh served soup. 

Tips from the author

Add some hot pepper rings if you like it spicy and serve with naan bread or roasted sourdough bread. A spoon of Greek yoghurt will make it extra creamy.

Related salads chosen by others

Fresh tomato soup

Fresh tomato soup

Average 3 of 5 stars
Leek and potato soup

Leek and potato soup

Average 3 of 5 stars

Want to stay up-to-date? Subscribe to our newsletter!