If you’re looking for a healthy, comforting meal to brighten up a cold winter day, this Lebanese brown lentil soup is a must-try. Made with wholesome ingredients and inspired by traditional Lebanese cooking, it’s perfect for a light lunch or as a warm, flavorful starter before a hearty meal.
Authentic Lebanese Soup Recipe: A Cherished Family Tradition for Ramadan
This recipe comes from my late grandmother! Granny, or “Teta Roro,” as we lovingly called her, was known in her community as an exceptionally talented cook. There was something truly special about her recipes—they stood the test of time and brought generations of our family together.
This soup was one of her prized specialties, served at nearly every extended family gathering. The secret behind her wonderful cooking was the love, care, and tradition woven into every dish, with recipes passed down through generations.
Although soup is a comforting meal to enjoy all year round, Ramadan is when it truly takes center stage in our home. This Lebanese soup is a staple on our family table during the holy month, alongside my Split Lentil Soup with Vegetables.
Every spoonful brings back happy memories of my grandmother and the incredible food she lovingly prepared for us. Everything she made was simply delicious!
Keep this traditional Lebanese soup recipe in your collection. It is a treasured family recipe that I have enjoyed making for more than 25 years, and I hope it brings as much warmth, comfort, and joy to your table as it has to ours.
Lebanese Lentil Soup Recipe with Cumin, Seven Spice, and Fresh Lemon
Lentils are one of the best plant-based sources of protein, and this delicious lentil soup brings all the comfort, warmth, and flavor you could want any time of the year.
The soup begins with a comforting blend of lentils, onion, and plenty of fresh parsley, infused with the earthy warmth of ground cumin and the aromatic flavors of Lebanese seven spice. A generous squeeze of fresh lemon juice at the end brightens every spoonful, creating a beautiful balance of rich, earthy flavors and refreshing citrus.
Silky and smooth, with a lovely pale brown color, this soup may look humble, but don’t let its simplicity fool you! I would happily serve it at an elegant dinner party. You’ll be amazed by the depth of flavor that can come from such simple, everyday pantry ingredients.
Whether you’re looking for a nourishing weeknight meal, a comforting bowl of soup on a chilly day, or a delicious addition to your Ramadan table, this Lebanese lentil soup is a recipe worth keeping on repeat.
Tips and Tricks for the Best Lentil Soup
- No soaking needed: Unlike many other pulses, lentils don’t need to be soaked before cooking, making this soup easy to prepare.
- Rinse the lentils: Place the lentils in a fine-mesh sieve and rinse them under cold running water to remove any dust or debris before cooking.
- Choose brown or green lentils: Both varieties work well in this soup. Cook them slowly over low heat until they become very soft and tender. Since the soup will be puréed, it’s perfectly fine for the lentils to become mushy and slightly overcooked.
- Don’t skimp on the parsley: Fresh parsley adds wonderful flavor, freshness, and richness to this lentil soup, so be generous with it!
How to Store Leftover Lentil Soup
- Refrigerator: Allow the soup to cool, then transfer it to an airtight container and refrigerate for up to 4 days.
- Freezer: Let the soup cool completely, then portion it into freezer-safe glass jars or containers, leaving some room at the top for expansion. Freeze for up to 3 months.
- Reheating: Thaw frozen soup in the refrigerator overnight, then reheat gently on the stovetop, stirring occasionally. Add a splash of water or broth if the soup has thickened too much.
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- Lentils: You can use either brown or green lentils for this recipe.
- Onions: Yellow or red onions both work perfectly fine.
- Spices (Cumin, Seven-Spice, and Salt): Blooming these in hot oil first packs the soup with a deep, rich flavor.
- Rice: A small amount goes unnoticed in the final dish but acts as an excellent natural thickening agent. Jasmine rice works great, though Arborio is also commonly used.
- Olive Oil: Use a high-quality extra virgin olive oil for the best taste.
- Water: The primary liquid base for the soup.
- Bouillon Cube: Use chicken bouillon, or swap in vegetable bouillon to keep the recipe completely vegan.
- Freshly Squeezed Lemon Juice: This comes down to personal preference. Some people prefer to be cautious, while others love the bright, tart contrast. Add it just before serving, or skip it entirely if you aren’t a fan of lemon—the soup will still taste amazing without it.
- Parsley: You can use flat-leaf or curly parsley. While flat-leaf is traditionally preferred in Lebanon, curly parsley works just as well. Be generous with it, as it adds incredible flavor and nutrition.
- Salt: Essential for balancing and bringing out all the flavors.
Why a Food Mill Makes the Best Lebanese Lentil Soup
While I swear by my immersion blender for its convenience when blending most soups and veloutés, this soup is a little different!
Several years ago, my mother gifted me an old-fashioned kitchen tool and insisted that it should have a place among my kitchen utensils. She told me, “This is durable and incredibly practical. You’ll need it to make Shorbat Aladas Al Mamroota (Lebanese Brown Lentil Soup), mashed potatoes, and so many other dishes!”
A hand-cranked food mill may no longer be a staple in most modern kitchens, but I genuinely believe it’s worth investing in one. This Lebanese lentil soup is the perfect example of why every home cook should consider having one.
A food mill presses cooked ingredients through tiny holes, separating and straining them as it works to create a wonderfully smooth, creamy, velvety consistency. It does an excellent job of puréeing this soup without overworking the lentils.
Of course, you can still use a blender or food processor, but be careful! The vigorous action of a food processor can overwork the lentils and produce a thick, gluey texture rather than the silky, velvety result we’re after.
I always reach for my old-fashioned hand mill when making this Lebanese brown lentil soup. The texture it produces is simply incomparable!
How to Get the Perfect Consistency for Lebanese Lentil Soup
The ideal consistency for this Lebanese lentil soup is moderately thick and rich, but still smooth and velvety—not too heavy or stodgy.
If your soup turns out too thick, simply stir in ¼ cup of water at a time until you reach your desired consistency. This won’t affect the flavor or overall quality of the soup.
On the other hand, if your soup is too thin or watery, let it simmer gently, uncovered, until some of the excess liquid evaporates and the soup thickens to your liking.
The goal is a beautifully smooth, creamy soup that’s rich enough to coat your spoon while remaining light and easy to enjoy!
Soup and Pita Croutons
It’s common to serve this Lebanese lentil soup with toasted pita croutons, and for good reason! Their crispy texture pairs beautifully with the soup’s smooth, velvety consistency. However, you can absolutely enjoy the soup on its own if you prefer a gluten-free option.
Making homemade pita croutons is quick and easy. You can prepare them while the soup simmers on the stovetop.
- Cut the pita bread: Using a sharp knife, cut the pita bread into evenly sized, medium-sized squares.
- Arrange on a baking sheet: Spread the pita squares in a single layer on a baking sheet, making sure they don’t overlap.
- Bake until crispy: Place them in a preheated oven at 200°C (400°F) for about 7 minutes, or until golden and crisp. Keep an eye on them, as they can brown quickly.
- Serve and enjoy: Sprinkle the crispy pita croutons over your soup just before serving for a delicious contrast of textures.
These homemade croutons are an easy way to add a little extra crunch to every comforting bowl of Lebanese lentil soup!
More Middle Eastern Lentil Soup Recipes
If you love comforting, nutritious lentil soups, explore more delicious recipes inspired by Middle Eastern cuisine:
- Authentic Red Lentil Soup with Vegetables
- Turkish Red Lentil Soup
- Adas Bhamod (Lebanese Sour Lentil Soup)
A Taste of Teta Roro’s Love: Recipes and Memories to Cherish Forever
Teta Roro, lovingly known as Granny or Teta, was my beloved grandmother and a remarkable woman whose warmth, elegance, generosity, and love touched everyone around her. She was also an exceptional Lebanese home cook who prepared every dish with love and affection, filling her kitchen with wonderful aromas that remain among my most cherished childhood memories. I was fortunate to share a special bond with her, spend precious time by her side, and learn some of her treasured cooking secrets. Although she is no longer with us, her legacy lives on through the traditional Lebanese recipes she shared and the beautiful memories we continue to cherish. From Shish Barak and Kibbeh Bil Laban to stuffed zucchini and grape leaves, Lebanese brown lentil soup, Sayadieh, pumpkin kibbeh, and many other family favorites, these dishes are more than recipes—they are a celebration of our Lebanese heritage and the love passed down through generations. This collection, A Taste of Teta Roro’s Love, is my heartfelt tribute to a wonderful grandmother whose spirit continues to live on in every lovingly prepared meal. Through these timeless Lebanese family recipes, I hope to honor her memory and share a little of the love, warmth, and culinary tradition she gave us so generously.
- Shish Barak
- Kibbeh Bil Laban
- Stuffed Zucchini and Grape Leaves
- Lebanese Stuffed Cabbage Rolls
- Lebanese Brown Lentil Soup
- Lebanese Vegetable and Beef Soup
- Lebanese Fried Kibbeh Balls
- Sayadieh
- Pumpkin Kibbeh
- Lebanese Stuffed Zucchini and Eggplant
- Vegan Lebanese Style Beans
Lebanese Brown Lentil Soup (Shorbat Adas Mamrouta)
Description
Ingredients
- 1 cup brown or green lentils
- 7 cups water
- 2 tablespoons rice
- 3 bunches of fresh parsley washed and drained (about 3 cups finely chopped)
- 1 medium onion minced
- 1 level teaspoon ground cumin
- ¼ teaspoon Lebanese seven spice or allspice
- ¼ cup olive oil
- 1 chicken bouillon cube omit for a vegan option
- Salt to taste
For Serving (Optional)
- Freshly squeezed lemon juice
- 1 pita bread toasted and cut into croutons
- A pinch of freshly ground black pepper
Instructions
- Alternatively, use an immersion blender to puree the soup, blend right in the pot. Enjoy!
- Prepare the lentils: Check the lentils for any small stones, then rinse them in a fine-mesh sieve under cold running water. Drain and transfer them to a large pot.
- Rinse the rice: Wash the rice in a sieve under running water, then drain well.
- Cook the lentils: Add the water to the pot with the lentils and bring to a boil over high heat.
- Add the rice and seasonings: Once the water comes to a boil, add the rice, chicken bouillon, chopped parsley, and a pinch of salt. Cover the pot, reduce the heat to low, and let it simmer gently.
- Sauté the onion and spices: Meanwhile, heat the olive oil in a frying pan and sauté the minced onion until translucent. Add the ground cumin and Lebanese seven spice, stirring well. Cooking the spices in the oil helps release their wonderful aromas and deepen their flavor. Continue cooking until the onion is soft and your kitchen fills with a lovely, fragrant aroma.
- Combine and simmer: Add the onion and spice mixture to the lentil pot. Cover and continue cooking over low heat for about an hour, or until the lentils are very soft, mushy, and thoroughly cooked. This is important for achieving the soup's signature smooth, velvety texture.
- Purée the soup using a food mill: Position your food mill securely over a large glass or ceramic bowl. Working in batches, ladle the soup into the mill and turn the crank to press the mixture through the perforated disc. Continue until all the soup has been puréed, scraping any remaining soup from the underside of the mill as needed. If the soup is too thick, add a little water until you reach your desired consistency.
- Reheat and serve: Return the puréed soup to the pot and reheat gently for about 5 minutes, stirring occasionally. Ladle into bowls and serve with freshly squeezed lemon juice and toasted pita bread, if desired. What a comforting bowl of goodness!
- Alternative method: If you don't have a food mill, you can use an immersion blender to purée the soup directly in the pot. Blend until smooth and velvety, then reheat gently and serve. Enjoy!
14 Comments
Dear Hadis, made this unbelievably scrumptious Lebanese lentil soup for dinner and family loved it..i followed your instructions and used a hand mill, a bit more work than a blender, but I could see why you prefer it. Definitely a keeper. The only thing I omitted was the lemon juice since we are not lemon lovers. The soup is one of the best I I’ve ever made. .
This recipe is a must. Tasty and healthy I highly recommend it to anyone who likes to cook with lentils.
Thank you Hadia
Phenomenal! Made it for first day in Ramadan.. Really so satisfying and tasty. I had a small group of friends for iftar, and everyone loved it and asked for the recipe. Thank you.
I followed this to letter, turned out great.
Thanks for the recipe!
I don’t have a mill so did use my hand blender ..It did not go sticky for me .But I did use half a large jar of lentils and only blended a little ..We loved it I did not use paisley as did not have any but used frozen celery stalks from young celery from the garden ..I will make again ..
Hi Pauline, I happy to hear you liked, even with all the changes you did, thank you for the feedback.
This soup has it all, flavor and texture. I shared with others., great raves. I made it for myself another time, so satisfying to break the fast with. Thank you for the recipe and others.
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