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Pot of crushed lentil soup garnished with fresh parsley with lemon wedges nearby.
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5 from 313 votes

Lebanese Crushed Lentil Soup

Learn how to make this authentic healthy Lebanese Crushed Lentil Soup in 30 minutes! Made with simple pantry ingredients, it's vegan, hearty and so filling!
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings 6 servings
Calories 259kcal
Author Yumna Jawad


  • 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


  • Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the onions, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until softened, 5 to 8 minutes.
  • Add the carrots, lentils, rice, and cumin. Season again with the remaining salt and pepper. Cook, stirring frequently, until the cumin is fragrant, 2 to 3 minutes.
  • Add 8 cups of water and bring the soup to a boil. Reduce the heat to low and cook, covered, but stirring once or twice throughout, until the rice and lentils are fluffy and fully cooked, 25 to 30 minutes.
  • Using an immersion blender, pulse the soup a few times to achieve a coarse yet creamy consistency. The soup will continue to thicken as it sits. Stir in the lemon juice and chopped fresh parsley to serve.



Storage: Store any leftovers in an airtight container. The soup will last about 5 days in the fridge.
Sourcing: You can find red lentils at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.


Calories: 259kcal | Carbohydrates: 45g | Protein: 13g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 36mg | Potassium: 576mg | Fiber: 15g | Sugar: 3g | Vitamin A: 3427IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 4mg