Name: Lebanese Crushed Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Lebanese
Ingredients: 1 cup red lentils, rinsed and drained; 1/4 cup short grain rice; 1 tablespoon olive oil; 1 large onion, finely chopped; 1 teaspoon cumin; 1/2 teaspoon turmeric; 1/2 teaspoon black pepper; 1 teaspoon salt; 6 cups vegetable broth; 1 lemon, juiced; 2 tablespoons fresh parsley, chopped

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I love how this Lebanese Crushed Lentil Soup turns simple pantry ingredients into a warm, comforting meal that feels both wholesome and satisfying. I get a creamy texture from red lentils and rice, while cumin, turmeric, and fresh lemon give the soup its signature Middle Eastern flavor. I find it perfect for an easy lunch or a light dinner when I want something nourishing and cozy.

Lebanese Crushed Lentil Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup red lentils, rinsed and drained

¼ cup short grain rice

1 tablespoon olive oil

1 large onion, finely chopped

1 teaspoon cumin

½ teaspoon turmeric

½ teaspoon black pepper

1 teaspoon salt

6 cups vegetable broth

1 lemon, juiced

2 tablespoons fresh parsley, chopped

Directions

I start by heating the olive oil in a large pot over medium heat. Then I add the chopped onion and sauté it for about 5 minutes, until it becomes soft and lightly golden.

Next, I stir in the cumin, turmeric, salt, and black pepper. I let the spices cook for about 30 seconds so they become fragrant and blend into the onion.

After that, I add the rinsed red lentils and short grain rice to the pot. I mix everything well so the grains and lentils are coated with the onion and spices.

Then I pour in the vegetable broth and bring the soup to a boil. Once it starts boiling, I reduce the heat to low, cover the pot, and let it simmer for about 25 minutes. I stir it occasionally until the lentils and rice are very soft.

When the soup is fully cooked, I use an immersion blender or a potato masher to lightly crush it. I like leaving a little texture so the soup stays rustic while still becoming creamy.

Finally, I stir in the fresh lemon juice and taste the soup to see if it needs any extra seasoning. I serve it warm with chopped parsley on top and an extra squeeze of lemon when I want even more brightness.

Servings and timing

I make this recipe in about 40 minutes from start to finish, which makes it a great option for a weeknight meal. The prep time is 10 minutes, the cooking time is 30 minutes, and the recipe yields 4 servings. Each serving contains about 260 calories.

Variations

I like how flexible this soup can be, so I often change it depending on what I have in the kitchen. Sometimes I add a little garlic with the onion for extra depth. When I want a thinner soup, I pour in a bit more broth or water near the end of cooking. For a richer flavor, I sometimes drizzle a little extra olive oil on top before serving. I also like adding a pinch of red pepper flakes when I want gentle heat. If I want more greens, I stir in spinach or chopped kale during the last few minutes of cooking.

Storage/Reheating

I store any leftover soup in an airtight container in the refrigerator for up to 4 days. Because the lentils and rice continue to absorb liquid as the soup sits, I usually add a splash of broth or water before reheating. I reheat it gently on the stovetop over low to medium heat, stirring often until warmed through. When I need a quick option, I also reheat it in the microwave in short intervals, stirring in between to keep the texture smooth.

FAQs

Can I make this soup without rice?

I can make this soup without rice, but I find that the rice helps create the creamy texture and gives the soup a little more body. If I leave it out, I usually reduce the broth slightly or let the soup simmer a little longer.

Can I use brown or green lentils instead of red lentils?

I prefer red lentils because they break down easily and give the soup its smooth, crushed texture. Brown or green lentils do not soften the same way, so the final soup will be chunkier and will need a longer cooking time.

Is this soup vegan?

Yes, I make this soup with vegetable broth and no dairy, so it is naturally vegan. It is also a great plant-based meal because the lentils make it filling and satisfying.

Can I freeze Lebanese crushed lentil soup?

I can freeze this soup in airtight containers for up to 3 months. I like letting it cool completely before freezing, and when I reheat it, I usually add a little water or broth to loosen the texture.

What can I serve with this soup?

I love serving this soup with warm pita bread, crusty bread, or a simple salad. I also think a few lemon wedges on the side make a big difference because the extra citrus brightens every bite.

Conclusion

I think this Lebanese Crushed Lentil Soup is a wonderful example of how simple ingredients can create a deeply comforting and flavorful dish. I love that it is easy enough for a busy day, yet satisfying enough to feel special at the table. With its creamy texture, warm spices, and fresh lemon finish, this is a recipe I would gladly make again and again.

📖 Recipe:

Lebanese Crushed Lentil Soup

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Vegan

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Description

A comforting Lebanese crushed lentil soup made with red lentils, rice, and warm spices, finished with fresh lemon for brightness. Creamy, hearty, and naturally vegan, it’s perfect for a nourishing meal.

Instructions

Heat olive oil in a large pot over medium heat and sauté the chopped onion for about 5 minutes until soft and lightly golden.
Stir in cumin, turmeric, salt, and black pepper and cook for about 30 seconds until fragrant.
Add the rinsed red lentils and short grain rice, mixing well to coat with the spices and onion.
Pour in the vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer for about 25 minutes, stirring occasionally until lentils and rice are very soft.
Lightly blend the soup using an immersion blender or mash to achieve a creamy but slightly textured consistency.
Stir in fresh lemon juice, adjust seasoning if needed, and serve warm topped with chopped parsley.