Spicy Lebanese Red Lentil Soup

This Spicy Red Lentil soup is seasoned with cumin, turmeric, paprika and a touch of cayenne pepper. A simple soup made in just over 30 minutes that is sure to become a weeknight favourite!

The flavor of this Lebanese Red Lentil Soup can’t be topped. Every sip will give you hints of cumin, turmeric, paprika – and a little bit of spice! Fill your bowl full, and get ready to want more. Nothing is going to warm your belly like the flavor of this vegan red lentil soup. 

Do you know how sometimes food recipes just fall into your lap? The inspiration for this Lentil Soup was given to me by a woman that I was talking to at the pharmacy. (I may love the flavor of this soup – but the story of how it came to warm my heart just as much as the warmth of the yummy soup!) 

Since this simple Middle Eastern soup recipe takes just a tad bit over 30 minutes to make, it can easily be cooked up and served for a simple weeknight meal. 

This hearty soup provides a flavor that is unlike other soups and a texture that you’re going to crave. Get the biggest soup bowl you can find, and fill it up! 

My other favourite soups are this Tortilla Soup, Carrot and Cauliflower Soup or my kids love a simple bowl of Pastina Soup… chicken is optional!

This soup is very very easy to make and is done in about 40 minutes. It is important to use red lentils for this soup because when simmered they break down much quicker than the green or yellow lentils. The texture of red lentils is sort of velvety. I added one medium potato and used a hand blender to make my Red Lentil Soup smooth.

If you like your soup to be a little more rustic, omit the potato and the blender. Want thinner soup? Add more broth. This recipe is so accommodating it is very easy to make it whatever you like.

Star Ingredients

All you need are these lentil soup ingredients to get started! It couldn’t be easier! 

• Red lentils – Don’t use other types of lentils – stick with the red ones because they cook more quickly and soften enough that they can be blended into a smooth soup.
• Onions and Garlic – So much flavor!
• Turmeric, cumin, paprika, and black pepper – The seasonings that add flavor to this spicy red lentil soup. Be careful not to get turmeric on your clothes or counters because this spice stains quickly and it is almost impossible to remove.
• Vegetable Broth– Any type of broth will work. If you don’t want this dish to be vegan, bone broth could work as well. 
• Potato – The key to getting a smooth creamy soup without the need to add dairy.

Step By Step Instructions

1. In a large saucepan or Dutch oven heat 2 tbsp of oil over medium heat, and add the onions. Sauteé until they begin to become transparent.
2. Add the minced garlic, turmeric, and cumin, cooking for about 2 minutes longer. Make sure to stir often to keep the spices from sticking and burning.

3. Then add 1 additional tbsp of olive oil and the lentils. Let them simmer for about 1 minute, stirring often.
4. Go ahead and add the vegetable broth to the saucepan along with one peeled medium potato that has been quartered. Add the paprika, black pepper, and cayenne pepper (optional) and stir.

5. Let simmer for about 30 minutes, stirring often. Add in lemon juice and let simmer for 2 minutes more.
6. Use an immersion blender to blend the soup and potatoes to create a smooth consistency. If you don’t have a blender you can also carefully pour the hot soup into a blender and blend until smooth. This soup makes quite a bit so you may need to do this in batches.

Variations

Add more heat – If you like your soup spicy, add chili powder to the soup! 

Add toppings – Everyone knows that soup toppings are the best. Some simple soup toppings include fresh cilantro, chopped peanuts, diced onions, chives, croutons, or anything else that you like. 

How to know when the lentils are done cooking?

There are a few ways to tell that lentils are done cooking. The first way is to take a spoon, scoop out some, and take a bite. They should be a little bit soft – but not mushy usually but for this soup since you will be blending until smooth you want them pretty soft.

You can also visually look at the lentils and see that the water is boiling and that the lentils are soft and almost mushy looking on the edges.

Why is my lentil soup gritty?  

If you fail to cook the lentils long enough to soften them enough, you’re going to have bits of lentils in the soup, giving your soup a gritty texture. Some people like their lentil soup recipe to be a little rougher or chunkier and that is fine but if you want a smooth soup the lentils need to be soft.

If you add a potato to your soup while simmering so and cook until they are soft enough to be mashed you can blend the cooked soup with an immersion blender and you will get a soup with a creamy texture. This potato trick works wonders for other soups too!

Storage and Freezing

This soup makes a hearty batch, so you’re more than likely going to have leftovers. If you do, just let the soup cool down and then store the leftovers in an airtight container for up to 5 days in the fridge. Or freeze it for up to 3 months.

To reheat, you can pour it into a saucepan on the stove or add it to a microwave-safe bowl. If the soup is too thick when you reheat it, you can always thin it out with a little more vegetable stock. 

Serving Suggestions

To make this more of a meal I like to serve a dollop of Greek yogurt or sour cream on top along with:

• Cheddar Cheese Rolls
• Homemade Pita Chips
• Everything Cottage Cheese Bagels