Name: High Fiber Lebanese Lemon Lentil Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Lebanese
Ingredients: 1 cup brown or green lentils, rinsed and drained; 2 tbsp olive oil; 1 onion, finely chopped; 2 carrots, diced; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 medium potato, diced; 4 cups vegetable broth or water; 2 cups spinach or Swiss chard, chopped (optional); 1/4 cup freshly squeezed lemon juice (or to taste); 1 tsp ground cumin; 1/2 tsp ground turmeric; Salt and black pepper to taste

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High Fiber Lebanese Lemon Lentil Soup is a nourishing, zesty, and deeply comforting dish that I love to make when I want something healthy, filling, and full of flavor. Made with simple pantry staples like lentils, vegetables, and bright lemon juice, this soup is both hearty and refreshing—perfect for cool weather or light cleansing meals.

Why You’ll Love This Recipe

I love this recipe because it’s naturally high in fiber and plant-based protein thanks to the lentils, and it’s loaded with wholesome vegetables. The warm spices and tangy lemon give it a distinctly Lebanese flavor that’s vibrant yet cozy. It’s also budget-friendly, easy to make in one pot, and keeps well for days—so it’s ideal for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brown or green lentils (rinsed and drained)
Olive oil
Onion, finely chopped
Carrots, diced
Celery, chopped
Garlic, minced
Potatoes, diced
Spinach or Swiss chard (optional, chopped)
Lemon juice (freshly squeezed)
Ground cumin
Ground turmeric
Salt and black pepper
Water or vegetable broth

Directions

I heat olive oil in a large pot over medium heat, then sauté the onions, carrots, and celery until softened.
I add the garlic, cumin, turmeric, salt, and pepper, and cook for another minute until fragrant.
I stir in the lentils, diced potatoes, and broth or water. I bring everything to a boil.
I reduce the heat and let it simmer uncovered for about 30–35 minutes, or until the lentils and potatoes are tender.
If I’m using spinach or chard, I stir it in during the last 5 minutes of cooking.
I remove the pot from heat, stir in the fresh lemon juice, and adjust seasoning to taste.
I serve it warm with a drizzle of olive oil or a wedge of lemon on the side.

Servings and timing

This recipe makes 4 to 6 servings and takes about 45 minutes total, including prep and cooking time. It’s perfect for lunch, light dinners, or to prep ahead for the week.

Variations

I use red lentils for a quicker-cooking version with a slightly creamier texture.
I add a pinch of chili flakes or cayenne for gentle heat.
I blend part of the soup with an immersion blender if I want a thicker, creamier consistency.
I stir in cooked rice or quinoa to make it even more filling.
I top each bowl with crispy onions or croutons for texture.

storage/reheating

I store this soup in an airtight container in the fridge for up to 5 days. It reheats well on the stove or in the microwave. It also freezes beautifully—just cool completely and freeze in portions for up to 2 months. I reheat straight from frozen or let it thaw overnight in the fridge.

FAQs

What type of lentils should I use?

I usually go with brown or green lentils because they hold their shape well, but red lentils work too if I want a softer texture and quicker cook time.

Can I make this soup in advance?

Yes, I often make a big batch and enjoy it throughout the week. The flavors get even better after a day or two in the fridge.

Is this soup vegan?

Yes, as long as I use vegetable broth or water, it’s completely vegan and plant-based.

Can I add protein?

The lentils already offer a good amount of protein, but I sometimes add chickpeas or stir in cooked shredded chicken if I want extra.

How do I make it more lemony?

I add more lemon juice at the end to taste—or serve each bowl with lemon wedges so I can customize each serving.

Conclusion

High Fiber Lebanese Lemon Lentil Soup is one of my favorite nourishing meals—simple, zesty, and packed with goodness. It’s filling without being heavy, loaded with fiber and nutrients, and brightened up with lemon for a flavor that feels clean and refreshing. Whether I’m meal prepping or just craving something wholesome and comforting, this soup always hits the spot.

High Fiber Lebanese Lemon Lentil Soup

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High Fiber Lebanese Lemon Lentil Soup is a wholesome, zesty soup made with lentils, vegetables, and lemon juice. It’s fiber-rich, vegan, and packed with flavor—perfect for a light yet hearty meal.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 to 6 servings
Category: Soup
Method: Stovetop
Cuisine: Lebanese
Diet: Vegan

Ingredients

1 cup brown or green lentils, rinsed and drained
2 tbsp olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, chopped
3 cloves garlic, minced
1 medium potato, diced
4 cups vegetable broth or water
2 cups spinach or Swiss chard, chopped (optional)
1/4 cup freshly squeezed lemon juice (or to taste)
1 tsp ground cumin
1/2 tsp ground turmeric
Salt and black pepper to taste

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
Add garlic, cumin, turmeric, salt, and pepper. Cook for 1 minute until fragrant.
Stir in lentils, potatoes, and broth or water. Bring to a boil.
Reduce heat and simmer uncovered for 30–35 minutes, or until lentils and potatoes are tender.
If using spinach or Swiss chard, stir it in during the last 5 minutes of cooking.
Remove from heat. Stir in lemon juice and adjust seasoning to taste.
Serve warm with an optional drizzle of olive oil or extra lemon wedges.