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Overhead shot of two bowls of vibrant orange vegan lentil soup garnished with fresh parsley, black pepper, and olive oil, with a lemon half and peppercorns on a white marble background.

Creamy Lebanese Lemon Lentil Soup

Warm up with this velvety, one-pot Lebanese Lemon Lentil Soup! Made with protein-rich red lentils, sweet carrots, aromatic garlic, warm cumin, turmeric, a splash of creamy coconut milk, and bright fresh lemon juice. Ready in 35 minutes, 100% vegan, gluten-free, and perfect for cozy weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Soup
Cuisine: middle-eastern
Ingredients Method Notes

Ingredients
  

  • 1 –2 tablespoons Olive oil for sautéing, plus extra for drizzling
  • 1 medium Onion finely chopped
  • 2 –3 cloves Garlic crushed or minced
  • 2 medium Carrots diced
  • 1 teaspoon Ground cumin
  • ½ teaspoon Ground turmeric
  • ½ teaspoon Paprika optional
  • 1 cup Red lentils rinsed and drained
  • 1 liter 4 cups Vegetable broth (or water)
  • 200 ml ¾ cup Coconut milk (unsweetened)
  • Juice of 1–2 Lemons freshly squeezed, adjust to taste
  • Salt and black pepper to taste
  • Fresh parsley or coriander cilantro (chopped, for garnish)

Method
 

  1. Step 1 (Sauté Onion & Garlic): Heat the olive oil in a large pot over medium heat. Sauté the finely chopped onion and crushed garlic for 2–3 minutes until translucent and fragrant.
  2. Step 2 (Add Carrots & Spices): Add the diced carrots, ground cumin, turmeric, and paprika (if using). Sauté for another 1–2 minutes, stirring constantly, to release the warm aromas.
  3. Step 3 (Simmer Red Lentils): Add the rinsed red lentils and pour in the vegetable broth (or water). Bring to a gentle boil, then reduce the heat to low, cover partially, and simmer for about 20 minutes until the lentils and carrots are completely tender.
  4. Step 4 (Blend the Soup): Remove from the heat and use an immersion blender (or regular countertop blender in batches) to puree the soup until smooth, velvety, and creamy.
  5. Step 5 (Stir in Coconut Milk): Stir in the unsweetened coconut milk over low heat and warm gently for 1–2 minutes (do not boil).
  6. Step 6 (Add Lemon Juice & Season): Stir in the freshly squeezed lemon juice gradually to taste, and adjust seasoning with salt and black pepper.
  7. Step 7 (Garnish & Serve): Serve hot, garnished with freshly chopped parsley or coriander and a drizzle of extra-virgin olive oil. Enjoy with warm crusty bread or toasted pita!

Notes

  • Adjust Lemon Gradually: Start with the juice of 1 lemon, taste, and add more to get the ideal balance of bright citrus tang without overpowering the earthy lentils.
  • Boost Flavor: Bloom fresh spices (cumin, turmeric, and paprika) in the hot olive oil before adding liquid for the most authentic Middle Eastern aroma.
  • Creamy Texture Tip: Puree thoroughly and warm the coconut milk gently without boiling for a silky, restaurant-quality finish.