Lebanese Ramadan Lentil Soup
A warming, golden lentil soup with cumin, coriander, and a final squeeze of lemon — the soup that Lebanese and Syrian families break their Ramadan fast with every evening, before anything else reaches the table.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 350 g, rinsed red lentils
- 2 large, diced yellow onion
- 4 cloves garlic cloves
- 1 large, diced carrot
- 1 medium, cubed potato
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 3 tbsp extra-virgin olive oil
- 4 tbsp (or more) fresh lemon juice
- 1.5 litres water or vegetable stock
- 1½ tsp salt
- 1 cup (for topping) crispy fried onion rings
- 8 for serving lemon wedges
- 1 tsp (for topping) dried mint
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 8 minutes until golden.
- Add garlic, carrot, and potato. Stir and cook 3 minutes.
- Add cumin, coriander, and turmeric. Stir for 30 seconds until fragrant.
- Add rinsed lentils and water or stock. Bring to a boil.
- Reduce heat and simmer 25–30 minutes until lentils and vegetables have completely dissolved into the soup.
- Blend with an immersion blender (or in batches in a blender) until completely smooth.
- Add lemon juice and salt. Taste aggressively — this soup needs both. It should be bright and cumin-forward.
- Thin with water if too thick — it should pour easily from a ladle.
- Serve in bowls topped with crispy fried onions, a pinch of dried mint, and a lemon wedge on the side.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Lebanese Ramadan Lentil Soup?
A warming, golden lentil soup with cumin, coriander, and a final squeeze of lemon — the soup that Lebanese and Syrian families break their Ramadan fast with every evening, before anything else reaches the table.
Where is Lebanese Ramadan Lentil Soup from?
Lebanese Ramadan Lentil Soup comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Lebanese Ramadan Lentil Soup vegetarian?
No — as written, Lebanese Ramadan Lentil Soup includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of ground cumin in Lebanese Ramadan Lentil Soup?
The ground cumin called for here is part of the traditional recipe and gives Lebanese Ramadan Lentil Soup its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Lebanese Ramadan Lentil Soup?
In a Lebanese soups spread, Lebanese Ramadan Lentil Soup is served hot with warm flatbread or a wedge of lemon, often as a light meal on its own or as a first course.
Can I make Lebanese Ramadan Lentil Soup ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.