Dinner

Lebanese Crushed Lentil Soup Recipe

Name: Lebanese Crushed Lentil Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Lebanese
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 1 ½ teaspoons salt, divided; ½ teaspoon black pepper, divided; 2 carrots, chopped; 1 ½ cups red lentils, rinsed; ½ cup short grain white rice, rinsed; 2 teaspoons cumin; 8 cups water; 1 lemon, juiced; Chopped fresh parsley, for garnish

BySana Jeannette February 25, 2026February 25, 2026

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Introduction

Lebanese Crushed Lentil Soup is a comforting and hearty dish that’s both nutritious and flavorful. Made with red lentils, rice, and warm spices, this soup is perfect for a cozy meal any time of year.

A close-up view of a creamy, thick risotto cooked in a white pot with a black rim. The risotto has a soft yellow color mixed with small pieces of orange carrot evenly spread throughout. On top, fresh green chopped herbs are sprinkled in a loose, thin line. The pot sits on a white marbled surface with a hint of a peach-colored cloth nearby, and a small plate with yellow lemon wedges can be seen in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large onion, chopped

1 ½ teaspoon salt, divided
½ teaspoon black pepper, divided

2 carrots, chopped
1 ½ cups red lentils, rinsed

½ cup short grain white rice, rinsed
2 teaspoons cumin
8 cups water

1 lemon, juiced
Chopped fresh parsley, for garnish

Instructions

Step 1: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the onions are softened, about 5 to 8 minutes.

Step 2: Add the chopped carrots, rinsed lentils, rice, and cumin. Season again with the remaining salt and pepper. Cook, stirring frequently, until the cumin becomes fragrant, about 2 to 3 minutes.
Step 3: Pour in 8 cups of water and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, stirring once or twice, until the lentils and rice are fluffy and fully cooked.
Step 4: Use an immersion blender to pulse the soup a few times, creating a coarse but creamy texture. Stir in the lemon juice and garnish with chopped fresh parsley before serving.

Tips & Variations

For a smoother texture, blend the soup longer or transfer to a blender in batches.
Add a pinch of smoked paprika or cayenne pepper for a spicy kick.
Serve with a side of warm pita bread for a more filling meal.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much.

How to Serve

The image shows two white bowls filled with a thick, creamy soup that has a pale yellow-orange color with small bits of orange carrot and grains visible throughout. Each bowl is garnished with a bright yellow lemon wedge placed on the rim and fresh, chopped green herbs sprinkled on top, mostly clustered on one side. A silver spoon is partially dipped into the soup in the front bowl. The bowls are set on a white marbled surface, with a soft orange and white striped cloth napkin nearby. A small clear glass bowl containing lemon wedges is also visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown lentils instead of red lentils?

Brown lentils take longer to cook and don’t break down as easily as red lentils, so the soup’s texture and cooking time will change. Red lentils are preferred for this recipe.