Spicy Labanese Red Lentil Soup

A bowl of middle eastern lentil soup with a dollop of sour cream and chili flakes.

4.85 from 19 votes

This Lebanese Style Red Lentil soup is seasoned with cumin, turmeric, paprika and a pinch of cayenne pepper for a spicy kick. A simple soup made in just over 30 minutes!

Prep Time3

Cook Time37

Total Time40

Course: Appetizer, Dinner, Lunch

Cuisine: Middle Eastern

Diet: Gluten Free

Keyword: Red Lentils, Tumeric, Vegetarian Soup

Servings: servings

Calories: 290kcal

Author: Alisa Infanti

Cost: $8

Equipment

Immersion Blender

Ingredients

3 tbsp olive oil divided
1 onion chopped
2 garlic cloves minced
1 tsp turmeric
1 ½ tsp cumin
1 ½ cups red lentils
8 cups vegetable stock
1 medium potato peeled and quartered
1 tsp paprika
½ tsp black pepper
⅛ tsp cayenne pepper optional or more to taste
½ lemon juiced

Instructions

Heat 2 tbsp of olive oil in a large saucepan over medium heat. Add the chopped onions and garlic and sautee until the onions become transparent. Add 1 tsp turmeric and 1 1/2 tsp cumin and continue to mix and cook for another 2 minutes.
Add 1 additional tsp of olive oil and 1 1/2 cups of red lentils. Sautee for another minute stirring frequently so that lentils do not stick to the bottom of the pan.
Add 8 cups of vegetable stock, 1 medium potato peeled and cubed, 1 tsp paprika, 1/2 tsp black pepper and 1/8 tsp cayenne pepper (optional) and stir well. Let simmer for 30 minutes on medium-high heat stirring occasionally to ensure lentils do not settle and stick to the bottom.
Add in the juice of half a lemon and let simmer for another 2 minutes. Remove from heat and serve immediately. For a smoother soup texture remove from heat and carefully use a hand mixer/blender to blend the soup to a smooth texture. Serve immediately.

Video

Notes

Vegetable broth can be swapped out for chicken broth for non-vegan or vegetarian diets.

If you do not want a spicy soup, leave out the cayenne and/or reduce the amount of black pepper used.

Storage:

Store the cooled soup in the fridge in a sealed container for up to 5 days. Freeze in individual portions for up to three months. Reheat stovetop or in the microwave.

Nutrition