Lebanese Lemon Lentil Soup

Quick Facts and Yield

Servings:
Serves 4–6 as a main with bread or 6–8 as a starter.
Total time:
Approximately 35–45 minutes from start to finish, depending on lentil soaking and how smooth you like the soup.
Texture and flavor profile:
This soup is bright and tangy from fresh lemon juice, mildly spiced with warm cumin and optional coriander, and silky in texture when blended. The goal is a balance of slightly earthy lentils, aromatic onions and garlic, and clear lemon brightness without overpowering acidity.
Cooking objectives and timing:
Use red lentils for rapid breakdown and smoothness; yellow or split red cook into a puree in 15–20 minutes. If using brown or green lentils, expect 25–40 minutes and a firmer texture that benefits from partial mashing.
Salt timing:
Add most salt toward the end of cooking to avoid toughening aromatic vegetables, then finish with an adjustment after lemon to achieve balance.
Fat content:
Olive oil provides mouthfeel; optional butter or tahini can be added for extra richness when serving. Follow the rest of the sections for exact measurements, prep steps, and adjustments.

Gathering Ingredients (mise en place)

Essential ingredients to assemble before cooking:

• Red split lentils: 1 1/2 cups (about 300 g), rinsed until water runs clear and any debris removed.
• Yellow onion: 1 medium, finely diced.
• Garlic: 2–3 cloves, minced.
• Vegetable or chicken stock: 6 cups (1.4 L); low-sodium stock makes salt adjustment easier.
• Fresh lemons: 2 for juice and 1 extra for garnish if desired.
• Olive oil: 2 tablespoons for sautéing; optional butter for finishing.
• Spices: ground cumin 1 teaspoon, ground coriander optional 1/2 teaspoon, and smoked paprika optional 1/4 teaspoon for warmth.
• Salt and black pepper to taste.
• Garnish options: chopped parsley, fried pita chips, or a drizzle of olive oil.

Tools to have ready:

• Medium stockpot or Dutch oven (3–5 qt).
• Immersion blender or countertop blender for a smooth finish.
• Fine-mesh sieve for rinsing lentils.
• Citrus juicer or reamer for fresh lemon juice.

Practical notes:
Rinsing lentils thoroughly removes starch and prevents excessive frothing. Measure stock by volume and reserve extra hot water if the soup gets too thick during simmering. Fresh lemon juice at the end is essential; bottled lemon juice is acceptable in a pinch but will alter the brightness.

Detailed Ingredients and Exact Measurements

Ingredient list with precise measures and why each matters:

• 1 1/2 cups (300 g) red split lentils: Break down quickly for a creamy body; do not soak—rinsing is sufficient.
• 2 tablespoons extra-virgin olive oil: Sautés aromatics and adds fruit-forward richness; can swap for butter for a silkier finish.
• 1 medium yellow onion, finely diced: Provides sweetness; dice small for even softening.
• 2–3 cloves garlic, minced: Add in the sauté stage for depth; avoid burning to prevent bitterness.
• 6 cups low-sodium vegetable or chicken stock (1.4 L): Liquid base; low-sodium allows salt control after reduction.
• 1 teaspoon ground cumin: Core warm spice that complements lemon; toast briefly in pan for a brighter aroma.
• Salt: 1 to 1 1/2 teaspoons to start, then adjust: Add incrementally and taste after lemon.
• Fresh lemon juice from 2 lemons (about 3–4 tablespoons): Added off-heat to preserve brightness; reserve additional lemon for serving.
• Freshly ground black pepper to taste.
• Optional: 1/2 teaspoon ground coriander, 1/4 teaspoon smoked paprika, 1 tablespoon tahini or butter for finishing, chopped parsley for garnish.

Why low-sodium stock?
Using low-sodium stock avoids over-salting during simmering; the soup concentrates as water evaporates, so final seasoning after lemon ensures correct balance.
Lentil choices:
Red split lentils produce the classic silky texture; yellow split lentils are an acceptable substitute. Whole brown or green lentils change the mouthfeel and require longer cooking and partial mashing for creaminess.
Citrus handling:
Always add lemon juice off heat and taste immediately—acidity can make lentils taste flat if overused; adjust with a pinch of sugar if too sharp.

Preparation: Prepping Lentils and Aromatics

Step-by-step prep tasks before turning on the stove:

1. Rinse lentils: Place lentils in a fine-mesh sieve and rinse under cold running water until the water runs clear; drain thoroughly to remove excess starch.
2. Dice onion uniformly: Cut the onion into small, even dice so it softens evenly within 6–8 minutes of sautéing.
3. Mince garlic just before sautéing: Freshly minced garlic produces a brighter flavor and minimizes bitterness.
4. Measure stock and spices: Keep stock warm in a kettle or saucepan to avoid dropping the pot temperature when adding liquid.
5. Juice lemons last: Roll lemons on the counter to loosen juice, then cut and juice right before finishing to keep acidity bright.

Practical timing tips:
Complete all chopping and measuring in a single mise en place session to reduce hands-on time during cooking. Heating the stock first shortens total simmer time and minimizes temperature shock when added to the pot.
Aromatics trick:
Start with medium heat when sautéing onion in olive oil; allow the onion to turn translucent and just begin to color for 6–8 minutes, then add garlic and spices for 30–45 seconds to bloom their oils—this prevents burnt garlic and ensures fragrant spices.
Salt during prep?
Season the onions lightly while sautéing to draw out moisture and accelerate softening, but reserve bulk of salt until final seasoning after lemon.

Cooking and Simmering (technique and monitoring)

Start the cooking process with proper heat control:
Use a medium Dutch oven or stockpot over medium heat. Warm the pot, add olive oil, then add diced onion. Sauté until translucent and edges just begin to color, about 6–8 minutes. Add minced garlic and spices; cook 30–45 seconds until aromatic.
Add lentils and stock:
Stir in rinsed lentils to coat with aromatics, then pour in warm stock. Bring to a gentle boil over medium-high heat, then immediately reduce to a simmer to prevent foam and scalding. Skim any foam with a spoon for a clearer broth.
Simmering times and signs of doneness:
Red split lentils should cook into a soft, breaking-down consistency within 15–20 minutes. Look for a homogenous texture where individual lentil shapes dissolve. If using brown or green lentils, simmer 25–40 minutes until tender; expect more visible body. Stir occasionally to prevent sticking and to monitor thickness.
Adjusting liquid and texture during simmer:
If soup reduces too quickly, add hot water or stock 1/2 cup at a time. For a thicker, stew-like texture, simmer uncovered; for a thinner, brothier soup, partially cover the pot to reduce evaporation.
Blending options:
Use an immersion blender directly in the pot for a rustic silky finish or transfer in batches to a countertop blender for a very smooth texture—vent lids slightly to release steam and avoid splattering. Blend off heat or with the pot removed from the burner to prevent steam bursts.
Safety and monitoring:
Stir frequently in the final 5 minutes to prevent tomato or starch sticking to the base, and taste to evaluate seasoning before adding lemon juice.

Finishing: Lemon Juice, Seasoning, and Texture Adjustment

Finish off-heat with lemon and final seasoning:
After blending (if you blend) and once the soup has cooled slightly off the heat, squeeze in fresh lemon juice gradually—start with juice from 1 lemon (about 1 1/2 tablespoons) and taste before adding the remainder. Acid brightens flavor and can make the soup seem thinner, so adjust thickness after lemon by simmering a few minutes more or by adding a spoon of tahini or butter for body.
Salt adjustment:
Taste for seasoning after lemon. Add salt in 1/4-teaspoon increments, stir, then taste after 1 minute so flavors integrate. Lemon can mask insufficient salt, so recheck after a resting minute.
Balancing acidity:
If the soup tastes too sharp, balance with a pinch of sugar or a small pat of butter or a tablespoon of tahini; each rounds acidity differently—sugar adds sweetness, butter adds richness, tahini adds savory nuttiness.
Texture tweaks:
For a silkier mouthfeel, strain soup through a fine-mesh sieve into a clean pot, pressing solids with a spatula. For a chunkier texture, reserve 1/2 cup of cooked lentils before blending and fold them back in after blending.
Final aromatic finish:
Finish with a drizzle of good olive oil, a grind of black pepper, and fresh chopped parsley. For traditional Lebanese flavor, include a spoon of dried mint or a sprinkle of sumac at serving time for extra tang.

Serving, Garnish, and Pairings

How to serve for ideal texture and presentation:
Serve soup hot in warmed bowls to preserve temperature. Garnish options that add contrast: drizzle of high-quality olive oil, pinch of Aleppo pepper or smoked paprika for color and warmth, fresh chopped parsley for brightness, and a wedge of lemon on the side. For crunch, top with toasted pita chips or crispy chickpeas.
Portioning and accompaniment:
For a main course, portion about 1 1/2 to 2 cups per person with a side of flatbread or a simple salad. As a starter, serve 3/4 to 1 cup per person. Pair with a refreshing cucumber–tomato salad dressed lightly in lemon and olive oil, or with roasted vegetables for a heartier meal.
Temperature and texture at service:
Slightly cooler temperatures (just off a rolling boil) let the lemon flavor integrate without tasting sharp. If reheating, bring to a gentle simmer and recheck lemon and salt as flavors can fade.
Garnish measurements and placement:
Use 1 tablespoon chopped parsley per bowl, 1 teaspoon olive oil, and a light pinch of smoked paprika or sumac. Drizzle olive oil after ladling soup for an attractive sheen. Place pita chips on the side or scattered on top for immediate texture contrast—add them just before serving to avoid sogginess.
Wine and beverage pairings:
Choose bright, acidic whites like Sauvignon Blanc or a dry rosé to mirror lemon acidity, or serve with mint tea for a non-alcoholic option.

Storage, Reheating, and Make-Ahead Strategy

Cooling and storage:
Cool soup at room temperature no longer than 1 hour, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze in portions: use freezer-safe containers or heavy-duty freezer bags, leaving 1 inch headspace for expansion; freeze up to 3 months.
Reheating instructions:
Thaw frozen portions overnight in the refrigerator. Reheat gently on the stovetop over low-medium heat, stirring frequently to prevent sticking. Do not boil rapidly—maintain a gentle simmer to preserve texture. After reheating, re-taste and adjust lemon and salt as freezing dulls acidity; add a splash of fresh lemon juice and 1/4 teaspoon salt if needed.
Make-ahead tips:
Soup develops flavor when rested; make a day in advance and reheat before serving—adjust lemon and seasoning right before service. If planning to reheat multiple times, keep lemon juice separate and add just before serving to preserve brightness.
Freezer thawing and texture preservation:
Blending before freezing gives a more uniform texture upon reheating; if you prefer textural variance, freeze unblended and blend after thawing. For frozen soup that becomes too thick, add hot stock or water in 1/4-cup increments while reheating to reach desired consistency.
Safety notes:
Reheat only the portion you intend to consume; repeated cooling and reheating can degrade flavor and safety. Refrigerate within 1 hour of cooking and reheat to at least 165°F (74°C) if using a thermometer.

Frequently Asked Questions (FAQs)

Can I use other types of lentils?
Yes. Red split lentils are recommended for a silky texture and short cooking time (15–20 minutes). Brown or green lentils will hold shape and require longer simmering (25–40 minutes); partially mash or blend some to achieve creaminess.
How much lemon juice should I add?
Start with juice from 1 lemon (about 1 1/2 tablespoons), taste, then add more up to juice of 2 lemons (3–4 tablespoons) depending on preference. Add off heat and re-taste after 1 minute to allow flavors to settle.
Can I make it vegan?
Yes. Use vegetable stock and olive oil; omit butter. For added creaminess without dairy, stir in 1 tablespoon tahini per 4-servings when finishing.
Why does my soup taste flat after adding lemon?
Acidity can sometimes highlight insufficient salt. Taste and add salt gradually in 1/4-teaspoon increments. A small pinch of sugar, a knob of butter, or a tablespoon of tahini can also rebalance sharp acidity.
How can I prevent lentils from becoming gluey?
Rinse thoroughly to remove excess starch and avoid boiling too vigorously; maintain a gentle simmer and stir occasionally. If the soup becomes too thick, add hot stock or water sparingly to loosen it.
Is blending necessary?
No. Blending yields a smooth, traditional texture, but leaving it partially unblended gives a rustic body. Reserve some cooked lentils to fold back in after blending for texture contrast.
Storage duration?
Refrigerate up to 4 days and freeze up to 3 months. Re-taste and adjust lemon and salt after reheating.
Substitutes for lemon?
Lemon is central to the flavor profile; substitute with white wine vinegar or apple cider vinegar only if necessary—use sparingly (start with 1 teaspoon) and adjust to taste.