If you’re searching for a healthy, vegan, and comforting soup that’s bursting with flavor, this Creamy Lebanese Lentil Lemon Soup is the perfect choice. Known as Shorbat Adas in Lebanon, this soup combines tender red lentils, aromatic spices, and the bright tang of lemon, finished with creamy coconut milk for a rich, satisfying texture. Whether you’re a seasoned cook or new to Middle Eastern cuisine, this recipe is simple to make, nourishing, and perfect for cozy nights or meal prep.
Why You Will Love This Creamy Lebanese Lentil Lemon Soup
This vegan lentil soup is more than just a warm meal. Here’s why it’s a must-try:
- Healthy and Nourishing: Red lentils are packed with protein, fiber, and essential nutrients, keeping you full and energized.
- Bright and Flavorful: The lemon juice adds a tangy freshness that balances the richness of coconut milk.
- Comfort in a Bowl: Creamy, smooth, and warming, this soup is the ultimate cozy meal for chilly evenings.
- Easy to Make: With simple ingredients and minimal prep, this easy Middle Eastern soup recipe can be ready in under 30 minutes.
- Versatile: Perfect as a starter, a main course with bread, or a meal-prep option for busy weekdays.
Ingredients Notes for the Best Lebanese Lentil Lemon Soup
To make your Creamy Lebanese Lentil Lemon Soup truly shine, here’s what you need:
- Red Lentils: Cook quickly and break down into a creamy texture. Perfect for soups.
- Coconut Milk: Unsweetened coconut milk adds creaminess without dairy, balancing the tangy lemon.
- Lemon Juice: Freshly squeezed lemon juice gives the soup its signature bright flavor. Adjust to taste.
- Spices:
- Cumin adds warmth and depth.
- Turmeric gives a golden color and subtle earthy flavor.
- Paprika (optional) adds smokiness or gentle heat.
- Vegetables: Onion, garlic, and carrots form the flavorful base.
- Olive Oil: Enhances the flavors and aids in sautéing spices.
- Fresh Herbs: Parsley or coriander adds a vibrant finish and visual appeal.
This combination creates a healthy, aromatic soup perfect for any season.
Step-by-Step Instructions: How to Make Creamy Lebanese Lentil Lemon Soup
Follow these steps for a smooth, flavorful, and creamy soup:
- Sauté Vegetables
Heat 1–2 tablespoons of olive oil in a medium pot. Add finely chopped onion and crushed garlic. Sauté for 2–3 minutes until fragrant and translucent.
- Add Carrots and Spices
Add diced carrots along with cumin, turmeric, and paprika (optional). Sauté for another 1–2 minutes to release the spices’ aromas.
- Cook the Lentils
Add 1 cup of rinsed red lentils and 1 liter of vegetable broth (or water). Bring to a boil, then reduce heat to simmer for 20 minutes until lentils and carrots are tender.
- Blend the Soup
Use an immersion blender to puree the soup directly in the pot until smooth. For a chunkier texture, leave some lentils unblended.
- Add Coconut Milk
Stir in 200 ml of unsweetened coconut milk. Warm gently over low heat; do not boil to prevent separation.
- Season with Lemon and Salt
Add the juice of 1–2 lemons to taste, and season with salt and black pepper. Taste and adjust for your preferred balance of tanginess.
- Garnish and Serve
Serve hot, garnished with fresh parsley or coriander and a drizzle of olive oil. Pair with warm pita, crusty bread, or a side salad for a complete meal.
Recipe Tips and Tricks for the Perfect Lebanese Lentil Lemon Soup
- Adjust Lemon Gradually: Lemon is key to the flavor, so add slowly and taste as you go.
- Boost Flavor: Add a pinch of chili flakes or cayenne for mild heat.
- Texture Options: Leave some lentils unblended for a rustic texture.
- Quick One-Pot Version: Sauté all vegetables and spices in the same pot, then add lentils and broth for a faster prep.
- Spice Freshness Matters: Using fresh spices makes a big difference in aroma and taste.
Serving Suggestions – What to Eat with Lebanese Lemon Lentil Soup
- With Bread: Serve with warm pita, naan, or crusty sourdough.
- Toppings: Toasted pine nuts, crispy chickpeas, or a swirl of coconut cream.
- Sides: A cucumber and tomato salad adds freshness.
- Meal Prep: Pair with cooked quinoa or brown rice for a hearty vegan lunch.
Storage Tips – How to Store and Reheat Lebanese Lentil Lemon Soup
- Fridge: Keep in an airtight container for up to 4 days. Reheat gently over low heat.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating Tip: Add a splash of water or broth to restore the original consistency.
Frequently Asked Questions about Lebanese Lentil Lemon Soup
1. Can I use brown or green lentils?
Yes, but cooking time will be longer and the soup won’t be as naturally creamy.
2. Can I make this soup without coconut milk?
Absolutely! Use plant-based milk or skip entirely for a lighter version.
3. Can I make it spicy?
Yes! Add cayenne, chili flakes, or smoked paprika for heat.
4. Can I prepare ahead of time?
Yes, the soup tastes even better after a few hours as the flavors meld.
5. How can I make it extra creamy without coconut milk?
Blend a small potato with the soup or add cashew cream for richness.
Essential Equipment
- Medium-sized pot for sautéing and simmering
- Immersion blender or standard blender
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Optional: citrus juicer for fresh lemon juice.
This Creamy Lebanese Lentil Lemon Soup is a perfect blend of health, flavor, and comfort. Its tangy lemon, aromatic spices, and creamy coconut texture make it a must-try for anyone who loves vegan lentil soups or Middle Eastern cuisine. Easy to prepare, versatile, and satisfying, it’s ideal for cozy dinners, meal prep, or entertaining guests.
Bringing this soup to your table is like bringing a little taste of Lebanon into your home—simple, wholesome, and utterly delicious.
Share Your Twist on This Lebanese Lentil Lemon Soup
I’d love to hear from you!
- Did you try this Creamy Lebanese Lentil Lemon Soup? How did it turn out?
- Have you tried your own variations? Maybe extra spices, roasted vegetables, or a unique garnish?
- What’s your favorite vegan soup for cozy nights?
Share your experiences, tips, and questions in the comments below. I read every comment and love seeing your creative twists on this recipe.
Stay Connected
If you loved this cozy Lebanese Lentil Lemon Soup, make sure to follow me on Instagram for more vegan recipes and daily food inspiration.
Lebanese Lentil Lemon Soup
Warm up with this creamy Lebanese lentil lemon soup 🍋 – a healthy, vegan, and easy red lentil soup full of flavor, perfect for cozy dinners or meal prep.
Ingredients
- 1 cup red lentils, rinsed
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2-3 garlic cloves, crushed
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp paprika (optional)
- 1 liter vegetable broth or water
- 200 ml coconut milk (unsweetened)
- Salt and black pepper, to taste
- Juice of 1–2 lemons (to taste)
- Fresh parsley or coriander for garnish
- A little olive oil for sautéing
Instructions
- Sauté the vegetables:
Heat olive oil in a pot. Sauté the onion and garlic for 2–3 minutes until translucent. - Add carrots and spices:
Add the carrots, cumin, turmeric, and paprika. Sauté for another 1–2 minutes to release the flavors. - Cook the lentils:
Add the rinsed lentils and vegetable broth. Simmer on low heat for about 20 minutes, until the lentils and carrots are tender. - Blend the soup:
Use an immersion blender or regular blender to puree the soup until smooth and creamy. - Add coconut milk:
Stir in the coconut milk and heat gently (do not boil). - Add lemon juice and season:
Add lemon juice to taste and adjust with salt and black pepper. - Serve:
Serve hot, garnished with fresh parsley or coriander and a drizzle of olive oil. Enjoy with crusty bread or pita.
Notes
- Adjust Lemon Gradually: Add lemon juice slowly to get the perfect balance of tanginess without overpowering the soup.
- Boost Flavor: Use fresh spices (cumin, turmeric, paprika) for the most aromatic, authentic taste.
- Creamy Texture Tip: Blend thoroughly and stir in coconut milk gently for a smooth, velvety soup.
