The smell of garlic and cilantro sizzling in butter is what got me hooked on this Lebanese Lentil Soup. My neighbor Mia made it one night when I stopped by, and I watched her dump an entire bulb of garlic into a skillet with a massive handful of fresh cilantro. It smelled so good I didn't want to leave. The soup itself is thick with green lentils, sweet potato, and kale, with a squeeze of lemon at the end that makes everything taste bright and clean. I asked for the recipe that night and I've been making it at least twice a month since.
If you're in the mood for more easy dinner recipes, my Crispy Lumpia Recipe and Easy Beef Mechado are both worth trying.
Why You'll Love This Lebanese Lentil Soup
This green Lebanese Lentil Soup recipe checks so many boxes. It's naturally vegan (or vegetarian if you use butter), packed with protein and fiber, and it makes a huge batch that feeds a crowd or gives you leftovers for days. The sweet potato adds a subtle sweetness that balances the earthiness of the lentils, and the kale wilts right into the soup at the end, keeping its beautiful color and nutrients. Plus, it's one of those rare soups that actually tastes better the next day when all the flavors have had time to hang out together. Whether you're meal prepping for the week or feeding a hungry family on a busy weeknight, this Lebanese vegetarian soup delivers every single time.
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Lebanese Lentil Soup Ingredients
Here's what you'll need to make this plant-based Lebanese Lentil Soup from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Green lentils: These hold their shape beautifully during cooking and give the soup a hearty, satisfying texture. Make sure to rinse them before using.
Vegetable broth: Forms the flavorful base of the soup. Check labels if you need gluten-free broth.
Water: Helps thin the broth to the perfect consistency while the lentils cook and absorb liquid.
Carrots: Add natural sweetness and a pop of color. Dice them small so they cook evenly with the other vegetables.
Celery: Brings that classic aromatic flavor that makes any soup taste homemade.
Sweet potato: This is what makes the soup special. It adds creaminess and a subtle sweetness that balances everything.
Cilantro: A whole bunch gets sautéed with the garlic, and it's the star of this Middle Eastern lentil soup. Don't skip it.
Garlic: One entire bulb gets minced and cooked with the cilantro. It mellows out as it cooks and adds incredible depth.
Butter or olive oil: Use butter for richness or olive oil to keep it vegan. Either one works beautifully.
Kosher salt: Enhances all the flavors without overpowering the soup.
Lemon juice: Fresh lemon juice at the end brightens everything and gives this lemon lentil soup its signature zing.
Fresh ginger: Optional but highly recommended. It adds a gentle warmth that makes the soup extra cozy.
Kale: Lacinato kale (also called dinosaur kale) works best, but Swiss chard or any hearty greens will do. The stems get cooked with the vegetables, and the leaves wilt in at the end.
How To Make Lebanese Lentil Soup
Follow these simple steps to make the best Lebanese Lentil Soup at home.
Cook lentils: Add the rinsed green lentils, vegetable broth, and water to a large pot or Dutch oven. Bring everything to a boil, then cover and reduce the heat to a simmer. Let the lentils cook until they're tender, which takes about 30 minutes.
Prepare kale: While you're waiting for the lentils, wash your kale and separate the leaves from the stems. Cut the stems into small cubes and tear the leaves into large, bite-sized pieces. Set both aside.
Sauté garlic and cilantro: Heat the butter or olive oil in a medium skillet over medium heat. Add all that minced garlic and cook it for less than a minute, stirring constantly so it doesn't burn. Toss in the chopped cilantro and cook just until it softens and turns bright green. Take the skillet off the heat right away.
Cook vegetables: Once your lentils are nice and tender, add the diced carrots, celery, sweet potato, those kale stems you cut up earlier, and the grated ginger if you're using it. Let everything simmer together until the vegetables are soft, about 15 minutes.
Combine cilantro-garlic mix: Stir in your garlic-cilantro mixture from the skillet along with the fresh lemon juice. Let the soup simmer for just 2 to 3 minutes so all those flavors can blend together.
Add kale: Remove the pot from the heat and stir in the torn kale leaves. Cover the pot with a lid and let it sit for 10 minutes. The kale will wilt perfectly from the residual heat, and the flavors will settle into something really special. Give it a good stir and serve hot.
Smart Substitutions
Lentils: If you can't find green lentils, brown lentils work great too. Red lentils will break down more and give you a thicker, creamier soup.
Greens: Swap the kale for spinach, Swiss chard, collard greens, or even arugula. Just adjust the cooking time since spinach wilts much faster.
Sweet potato: Butternut squash or regular russet potatoes make good substitutes if sweet potato isn't your thing.
Cilantro: If you're one of those people who thinks cilantro tastes like soap, use flat-leaf parsley instead. It won't be quite the same, but it'll still be delicious.
Lemon: Lime juice works in a pinch, or you could use a splash of apple cider vinegar for that bright, tangy finish.
Equipment For Lebanese Lentil Soup
You don't need any fancy tools for this homemade Lebanese Lentil Soup.
- Large pot or Dutch oven: Big enough to hold 16 cups of soup comfortably
- Medium skillet: For sautéing the garlic and cilantro
- Knife and cutting board: For all that chopping
- Measuring spoons: To keep your seasonings accurate
- Ladle: For serving up those cozy bowls
How to Store Lebanese Lentil Soup
This Lebanese Lentil Soup keeps beautifully, which makes it perfect for meal prep.
Refrigerator: Let the soup cool completely, then transfer it to airtight containers. It'll stay fresh in the fridge for up to 5 days. The flavors actually get better after a day or two.
Freezer: This soup freezes like a dream. Portion it into freezer-safe containers or bags, leaving a little room at the top for expansion. It'll keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Reheating: Warm it up on the stovetop over medium heat, stirring occasionally. You might need to add a splash of water or broth since the lentils will absorb liquid as they sit. Microwaving works too, just heat in 1-minute intervals and stir between each one.
Expert Tips
Don't skip the garlic-cilantro step: This is what makes authentic Lebanese lentil soup taste so special. The cilantro stays bright green when you cook it quickly and adds so much flavor.
Let the kale wilt off-heat: Adding the kale at the very end and letting it wilt in the residual heat keeps it tender but not mushy.
Taste and adjust: Every batch of soup is a little different. Add more lemon if you want it brighter, more salt if it needs it, or a pinch of red pepper flakes if you like heat.
Make it ahead: This is one of those soups that tastes even better the next day. Make it on Sunday and you'll have easy lunches all week.
Use quality broth: Since the broth is such a big part of this soup, use the best vegetable broth you can find. It makes a real difference.
Serving Suggestions
This comforting Lebanese Lentil Soup is satisfying on its own, but here are some ways to make it even better.
With crusty bread: A thick slice of warm sourdough or pita bread is perfect for dipping into the broth.
Over rice: Ladle the soup over a scoop of fluffy white rice or brown rice for an extra hearty meal.
With a dollop of yogurt: A spoonful of Greek yogurt or labneh on top adds creaminess and a nice tangy contrast.
Topped with fresh herbs: Extra cilantro, parsley, or a sprinkle of za'atar takes it to the next level. My Best Red Wine Vinaigrette also makes a great drizzle over the top if you want something different.
FAQ
How to make Lebanese Lentil Soup step by step?
Start by simmering lentils in broth and water until tender. While they cook, sauté garlic and cilantro in a separate pan. Add your chopped vegetables to the lentils and cook until soft. Stir in the garlic-cilantro mixture with lemon juice, then fold in fresh greens off the heat. Let everything sit for a few minutes before serving. Ryan always tells me this method keeps every ingredient tasting fresh and distinct.
What are the common mistakes when making Lebanese Lentil Soup?
The biggest mistake is overcooking the lentils until they turn to mush. Check them at 25 minutes and taste for doneness. Another common issue is burning the garlic, so watch it carefully and keep the heat at medium. Also, don't add the lemon juice too early or it can make the lentils tough. Stir it in near the end for the best results.
What are the spices in Arabic Lebanese Lentil Soup?
Traditional Arabic lentil soup keeps the spices pretty simple. This recipe uses fresh ginger, garlic, salt, and lemon juice for brightness. Some versions include cumin, coriander, or a pinch of cinnamon, but the focus is really on fresh ingredients rather than heavy spicing. The cilantro and garlic mixture is the real flavor powerhouse here.
How to make halal Lebanese Lentil Soup?
This Lebanese lentil soup is naturally halal when you use vegetable broth and olive oil instead of butter. Just check that your vegetable broth doesn't contain any alcohol or non-halal ingredients by reading the label. Everything else in the recipe (lentils, vegetables, herbs, lemon) is already halal. It's a wholesome, plant-based meal that follows halal guidelines perfectly.
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Pairing
These are my favorite dishes to serve with Lebanese Lentil Soup
Lebanese Lentil Soup
Ingredients
- 1 pound dry green lentils rinsed, about 2 ½ cups dry
- 2 boxes 32 ounces each vegetable broth (ensure it's gluten-free if needed)
- 5 cups water
- 2 large carrots diced, about ¼ inch
- 3 large elery stalks diced, about ¼ inch
- 1 large sweet potato peeled and diced, about 10 oz
- 1 ½ cups fresh cilantro about 1 large bunch or 2 small bunches
- 1 whole garlic bulb peeled and minced
- 2 tablespoons butter or olive oil for sautéing
- 1 teaspoon kosher salt for seasoning
- Juice of 1 lemon freshly squeezed
- 2 tablespoons fresh grated ginger optional, adds extra zing
- 6 cups Lacinato kale or Swiss chard, or your preferred greens, roughly chopped
Instructions
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Add the lentils to a large pot or Dutch oven along with the vegetable broth and water. Bring everything to a boil, then cover and simmer until the lentils are tender, about 30 minutes.
- While the lentils cook, wash and separate the kale leaves from their stems. Dice the stems into small pieces and tear the leaves into larger chunks.
- In a medium skillet, melt the butter (or heat the olive oil) over medium heat. Add the garlic and sauté for less than a minute (be careful not to burn), then stir in the cilantro. Cook until softened but still bright green, then remove from heat and set aside.
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Once the lentils are tender, add the diced carrots, celery, sweet potato, kale stems, and grated ginger to the pot. Continue to cook until the vegetables are soft, around 15 minutes.
- Add the garlic-cilantro mixture and lemon juice to the soup. Let everything simmer together for an additional 2-3 minutes, allowing the flavors to meld.
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Remove the soup from the heat and stir in the kale leaves. Cover the pot and let it sit for about 10 minutes to allow the greens to wilt.
- Once the soup is ready, stir it well and serve! It yields about 16 cups.
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