Vegan Lebanese Red Lentil Soup

Total time55 min

Prep time15 min

Cook time40 min

4.9

(21)

This deeply spiced, golden-hued soup is the kind of bowl that makes you want to curl up and eat straight from the pot. Red lentils simmer down with onion, carrot, garlic, and a warm blend of cumin, coriander, turmeric, and cayenne until they're practically melting — then a squeeze of fresh lemon juice at the end cuts right through the richness and ties everything together. The whole thing is built entirely from pantry staples and fresh vegetables, so there's nothing to swap or substitute; it's plant-based from the ground up without any compromise on depth or satisfaction. Partially blending the soup gives you the best of both worlds — a silky, creamy base with just enough texture to remind you there's real food in there. A finishing drizzle of olive oil and a handful of chopped parsley make each bowl feel genuinely restaurant-worthy. This recipe serves six, so it's ideal for meal prep or feeding a crowd, and it reheats beautifully with just a splash of extra broth to loosen it up.

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Ingredients

6 servings

3 tbsp olive oil
1 large yellow onion, finely diced
4 garlic cloves, minced
2 medium carrots, peeled and diced
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
¼ tsp cayenne pepper
1 ½ cups red lentils, rinsed
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 tsp salt, plus more to taste
½ tsp black pepper
3 tbsp fresh lemon juice (from about 1 ½ lemons)

For serving

2 tbsp olive oil, for finishing
¼ cup fresh parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the garlic and carrots and cook, stirring, until the garlic is fragrant and the carrots begin to soften, about 3 minutes.

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