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homemade red lentil soup recipe how to make lentil soup
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5 from 2 votes

Meditteranean Red Lentil Soup with Lemon

A high fiber soup
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Cuisine: Middle Eastern
Servings: 6
Calories: 310kcal
Author: Marie


  • 6 cups chicken stock plus more for thinning soup if desired
  • 1.5 cups red lentils , rinsed well
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil
  • 1 large onion I like to use sweet onions but use whatever kind you'd like
  • 1 tablespoon garlic minced
  • 3/4 cup fresh lemon juice
  • 1/2 cup chopped fresh cilantro or 2 TB dry
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika plus more to garnish
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper


  • In a large pot, combine chicken broth, tomato paste, and lentils and bring to a boil
  • Reduce heat to low-medium and simmer for 20 minutes
  • In the meantime, heat olive oil in large saute pan over medium-high heat and add garlic and onions and continue to cook
  • Saute until translucent, about 3 minutes.
  • Add onion/garlic mixture to lentil/chicken stock and continue to cook for about 10 more minutes.
  • Add spices, and salt and pepper to taste
  • Carefully transfer mixture to a standing blender and process until smooth
  • Remove from blender; add cilantro and lemon juice before serving.
  • This soup is very thick; feel free to thin with water or chicken broth.
  • Garnish with additional smoked paprika (optional)
  • Serve with pita, rice, and/or Mediterranean salad like Fattoush or an easy Lebanese salad.


This soup is very thick; feel free to thin soup with more water or chicken broth/stock if desired.  
Source: Allrecipes


Calories: 310kcal | Carbohydrates: 41g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 757mg | Potassium: 798mg | Fiber: 15g | Sugar: 7g | Vitamin A: 237IU | Vitamin C: 17mg | Calcium: 48mg | Iron: 4mg