Lebanese Lentil Soup

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1.3 min read
Healthy Lentil Soup Recipe

Lebanese Lentil Soup

There's nothing like a bowl of warm soup on a blustery day to warm you up. This Lebanese Lentil Soup tastes rich and creamy but has no added fat. It'll fill you up, not out.
Prep Time25 minutes
Active Time45 minutes
Total Time1 hour 10 minutes
Course: Leftovers, Snack, Soup
Cuisine: Easy, Middle Eastern, Vegetarian
Yield: 10 1-cup servings


  • 1 cup lentils dry
  • 1 quart vegetable broth low-sodium
  • 1 cup onions chopped
  • 1/2 cup celery chopped
  • 1/2 cup red bell peppers diced
  • 1 cup carrots chopped
  • 1/2 cup fresh garlic minced
  • 1/2 tbsp oregano leaves dry
  • 1/2 tbsp soy sauce, low sodium
  • 1/2 tbsp black pepper freshly ground
  • 1/2 cup fresh basil leaves chopped
  • 1/2 teaspoon fresh thyme leaves chopped
  • 1 pint RW Knudsen Very Veggie Juice (Low Sodium)


  • Wash lentils.* In a large stockpot, combine lentils and all ingredients except basil, thyme, and vegetable juice. Bring to a boil.
  • Reduce heat and simmer, covered, for 30 minutes, stirring occasionally.
  • Add remaining ingredients, adjust seasonings as desired, and simmer 15 more minutes.


* To wash lentils thoroughly, place them in a large bowl and fill it with cold water. Scoop up handfuls of the lentils and scrub them by rubbing your palms together. The water will likely turn a little dirty. Drain the water and refill with clean water. Swish lentils in water and drain.  Repeat until the water runs clear.
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