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5 from 139 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!
Course Soup
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 6 servings
Calories 165kcal
Author Yumna Jawad


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 ½ cups red lentils
  • ½ cup short grain rice
  • 2 carrots large, roughly chopped
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 cups water
  • 1 lemon juiced
  • Chopped green onions for garnish
  • Chopped parsley for garnish


  • In a large pot, heat the olive oil and saute the onions until they soften, about 5 minutes.
  • Stir in the lentils, rice, carrots, cumin, salt and pepper, and cook stirring frequently until they are well mixed and the spices are fragrant, about 2-3 minutes.
  • Add 8 cups of water, and bring mixture to a boil. Turn the heat to low and cook covered until the rice and lentils are fluffy and fully cooked, about 20-30 minutes. Make sure to stir a couple times while cooking to prevent any lentils from sticking to the bottom of the pot.
  • Using an immersion blender, pulse a few times to get the desired consistency. Stir in the lemon juice.
  • Garnish with green onions and parsley, if desired, and serve warm.



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.
Substitutes: For best results, follow the recipe as is. However, here are a couple common substitutions you can consider:
  • If you can't find red lentils, you can use yellow lentils in this recipe. You can also skip the carrots.
  • To add more flavor, you can use vegetable broth instead of water. Although I love the simplicity of the soup with just water
  • You can skip the carrots if you'd like since they're not essential to the traditional recipe.
Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It's quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover.


Calories: 165kcal | Carbohydrates: 27g | Protein: 7g | Fat: 2g | Sodium: 11mg | Potassium: 222mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1715IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1.9mg