Servings: 8 | Total Time: 1 hr 20 mins | Difficulty: Easy
This comforting Lebanese Lentil Soup is a nourishing blend of humble ingredients turned extraordinary.
Made with hearty green lentils, sweet potatoes, fresh kale, garlic, ginger, and a squeeze of lemon, it delivers the perfect balance of earthy and citrusy flavor.
It’s naturally vegan, high in fiber and protein, and ideal for cozy weeknight dinners or meal prep. Each bowl is filling yet light — a true Mediterranean classic.
Look at the Recipe
- Comforting, bright, and loaded with vegetables
- Naturally vegan and high in fiber
- A wholesome bowl that tastes better the next day
Ingredients Needed
Base & Broth
- 1 lb dry green lentils, rinsed (about 2 ½ cups)
- 2 (32 oz) boxes vegetable broth (about 8 cups total)
- 5 cups water
Vegetables & Flavor
- 2 tbsp butter or olive oil
- 2 large carrots, diced ¼ inch
- 3 large celery stalks, diced ¼ inch
- 1 large sweet potato, peeled and diced ¼ inch (about 10 oz)
- 1 ½ cups chopped cilantro (1 large bunch or 2 small bunches)
- 1 whole bulb garlic, peeled and minced
- 2 tbsp freshly grated ginger (optional)
Seasoning & Greens
- 1 tsp kosher salt (or more to taste)
- Juice of 1 lemon
- 6 cups chopped lacinato kale, Swiss chard, or any favorite greens
How to Make Our Lebanese Lentil Soup
- Prep the Base: In a large soup pot, heat butter or olive oil over medium heat. Add diced carrots and celery. Sauté for 4–5 minutes until slightly softened.
- Add Flavor: Stir in minced garlic (and ginger if using). Cook another minute until fragrant.
- Simmer the Lentils: Add rinsed lentils, vegetable broth, and water. Bring to a boil, then reduce to a gentle simmer.
- Add the Veggies: Stir in diced sweet potato and salt. Simmer uncovered for 40–45 minutes, stirring occasionally, until the lentils and vegetables are tender.
- Finish with Greens: Add chopped kale or chard and cilantro. Cook 5–10 minutes until wilted and vibrant.
- Brighten: Remove from heat, squeeze in the lemon juice, taste, and adjust seasoning as needed.
Storage & Serving Suggestions
- Refrigerate: Keeps well up to 5 days in airtight containers.
- Freeze: Perfect for freezing up to 3 months — thaw overnight and reheat gently.
- Reheat: Add a splash of broth or water when reheating to loosen consistency.
- Serve with: Warm pita, lemon wedges, or a sprinkle of chili flakes for extra zest.
Tips & FAQs
Can I use red lentils instead of green?
Yes, but note that red lentils cook faster and will make the soup thicker and creamier.
What if I don’t have kale?
Spinach, chard, or collard greens all work beautifully — add them toward the end to keep color and texture.
Can I make this oil-free?
Absolutely — sauté your veggies in a splash of broth instead of oil.
Does it taste good the next day?
Even better! The flavors deepen overnight, making it perfect for meal prep.
How can I boost the protein further?
Add cooked quinoa or chickpeas toward the end for extra texture and plant protein.
Nutrition (Per Serving)
Calories: 260 | Protein: 13.5 g | Carbs: 45.5 g | Fat: 3 g | Fiber: 9 g
