High Fiber Lebanese Lemon Lentil Soup – Bright, Nourishing & Gut-Friendly
A tangy, fiber-rich Lebanese soup made with red lentils, lemon, garlic, and warming spices — perfect for gut health, clean eating, or a nourishing vegan meal.
Ingredients
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1 cup red lentils, rinsed
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1 onion, diced
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2 carrots, diced
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2 celery stalks, diced
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1 potato, diced (optional)
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2–3 garlic cloves, minced
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5 cups water or vegetable broth
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Juice of 1–2 lemons
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1 tsp ground cumin
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½ tsp ground coriander (optional)
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2 tbsp olive oil
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Salt and pepper, to taste
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Chopped parsley, for garnish
Instructions
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In a large pot, sauté onion in olive oil until soft. Add garlic and cook 1 minute.
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Stir in carrots, celery, and potato. Cook 3–4 minutes.
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Add red lentils, broth, cumin, coriander, salt and pepper.
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Bring to a boil, then simmer 20–25 minutes until lentils and veggies are soft.
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Stir in lemon juice and optional parsley. Blend if desired.
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Serve hot, with an extra drizzle of olive oil or lemon wedge.
Notes
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Use sweet potato for extra fiber and a slightly sweet flavor.
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Store in fridge for 4–5 days or freeze up to 3 months.
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Add chopped greens for a nutrient boost.