If you’re craving something deeply comforting yet packed with vibrant flavors, the Lebanese Chicken Lentil Soup Recipe is an absolute must-try. This hearty soup brings together tender chicken, wholesome lentils, and a beautiful blend of spices that awaken your taste buds with every spoonful. It’s a gorgeous balance of warmth, nourishment, and zest, perfect for cozy family dinners or for impressing friends with a taste of Middle Eastern home cooking. Plus, it’s incredibly satisfying and easy to make, which means you can have a bowl of soul-soothing goodness ready in just under an hour.
Ingredients You’ll Need
The magic of this Lebanese Chicken Lentil Soup Recipe lies in its simple, yet essential ingredients. Each one contributes a unique element—from the earthy lentils providing a rich texture to the aromatic spices that elevate the flavor profile. Together, they create a soup that is both nourishing and fragrant.
- 1 cup green or brown lentils: Choose lentils that hold their shape well to give the soup a lovely texture.
- 1 tablespoon olive oil: Adds a smooth richness and helps sauté the vegetables beautifully.
- 1 medium onion, chopped: Builds a savory base with a naturally sweet undertone when cooked.
- 2 cloves garlic, minced: Infuses the soup with a warm, aromatic sharpness.
- 2 medium carrots, diced: Provides subtle sweetness and a splash of color.
- 2 stalks celery, diced: Adds a fresh, slightly peppery crunch that complements the carrots.
- 1 medium potato, peeled and diced: Gives the broth a comforting thickness and heartiness.
- 1 teaspoon ground cumin: Brings an earthy depth and classic Middle Eastern warmth.
- 1 teaspoon ground coriander: Offers a citrusy, slightly nutty flavor that brightens the soup.
- 1/2 teaspoon smoked paprika: Introduces a subtle smokiness that enriches every bite.
- 1/4 teaspoon ground cinnamon: Injects a surprising warmth that balances the savory spices.
- 6 cups chicken broth (or vegetable broth): This is the comforting liquid canvas for all the flavors to meld together.
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces: Adds lean protein for a filling, nutritious meal.
- Salt and pepper, to taste: Essential for seasoning and enhancing all the other flavors.
- Juice of 1 lemon: A bright finish that lifts the soup’s flavor beautifully.
- Fresh parsley or cilantro, for garnish: Adds a fresh, herbal note and a pop of vibrant green color.
How to Make Lebanese Chicken Lentil Soup Recipe
Step 1: Sauté the onions
Start by heating the olive oil in a large pot over medium heat. Add your chopped onions and cook them gently until they turn translucent and sweet-smelling, which usually takes about 5 minutes. This step is important because it builds a flavorful foundation for your soup and softens the onions perfectly without browning them.
Step 2: Add garlic
Next, toss in the minced garlic and let it cook for just about a minute until fragrant. Garlic has this incredible power to instantly deepen the aroma of your dish, and this quick cooking process prevents it from burning and becoming bitter.
Step 3: Cook the vegetables
Now add the carrots, celery, and potato to your pot. Give everything a good stir and sauté the mix for 5 to 7 minutes so the vegetables soften just enough. This step ensures they’ll marry well with the lentils and chicken later.
Step 4: Spice it up
Stir in the rinsed lentils along with cumin, coriander, smoked paprika, and cinnamon. Mixing these spices with the vegetables now allows their flavors to awaken and infuse into the dish. These spices are key to imparting that unmistakable Lebanese warmth and richness you crave.
Step 5: Add broth and bring to boil
Pour in the chicken broth and raise the heat until the soup reaches a gentle boil. This is where all the ingredients start to combine, and your kitchen will fill with beautiful, inviting aromas.
Step 6: Simmer with chicken
Once boiling, lower the heat to a simmer and add in the diced chicken breast. Season with salt and pepper, then cover the pot and let it cook for 25 to 30 minutes. This simmering step is crucial as it tenderizes both the lentils and chicken, melding the flavors into one harmonious bowl of goodness.
Step 7: Final touches
After sufficient cooking, taste and adjust the seasoning if needed. Stir in the fresh lemon juice, which adds a bright, citrusy pop that perfectly balances the rich spices and hearty ingredients.
Step 8: Serve hot
Ladle the soup into bowls and get ready to garnish and enjoy!
How to Serve Lebanese Chicken Lentil Soup Recipe
Garnishes
To elevate your bowl, sprinkle fresh parsley or cilantro on top. These herbs add a fresh, herbal kick and brighten every spoonful, making your soup look as delightful as it tastes.
Side Dishes
This soup pairs wonderfully with warm pita bread or crusty Lebanese flatbread for dipping. A light side salad with lemon vinaigrette also complements the rich, hearty flavors beautifully without overwhelming the palate.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out pita pockets or small bowls, topping each with a drizzle of olive oil and a sprinkle of sumac to add a tangy, colorful finish. This makes it perfect for entertaining or a cozy night in with a little extra flair.
Make Ahead and Storage
Storing Leftovers
This Lebanese Chicken Lentil Soup Recipe tastes even better the next day, as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
You can freeze this soup if you want to save it for later. Use a freezer-safe container and keep it for up to 3 months. Just remember to leave some space at the top because liquids expand when frozen.
Reheating
Reheat leftovers gently on the stove over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if the soup has thickened too much after storing or freezing.
FAQs
Can I use different types of lentils for this soup?
Absolutely! Green or brown lentils work best because they hold their shape, but you can experiment with red lentils if you prefer a creamier texture. Just remember red lentils cook faster and may dissolve into the soup.
Is it possible to make this soup vegetarian or vegan?
Yes! Simply substitute the chicken broth with vegetable broth and omit the chicken or add a plant-based protein like tofu. The lentils and spices will still create a rich, hearty soup.
How spicy is this Lebanese Chicken Lentil Soup Recipe?
The soup is mildly spiced with warm, aromatic spices rather than heat. If you want more kick, feel free to add a pinch of chili flakes or some fresh chopped chili peppers during cooking.
What can I do if I don’t have smoked paprika?
If smoked paprika isn’t available, regular paprika or a small dash of ground chipotle can be a good substitute. The smoke element adds depth but isn’t absolutely necessary for a delicious outcome.
Can I prepare parts of this soup in advance?
Yes, you can chop the vegetables and rinse lentils the day before, or even prepare the sautéed vegetable base ahead and refrigerate it. This will save you prep time when you’re ready to cook.
Final Thoughts
There’s something truly special about the Lebanese Chicken Lentil Soup Recipe that feels like a warm hug in a bowl. With its rich spices, hearty proteins, and wholesome vegetables, it’s a recipe you’ll reach for again and again. Whether you’re new to Middle Eastern cuisine or a longtime fan, this soup promises to become a beloved staple in your kitchen. So gather your ingredients, get cooking, and enjoy every delicious, soul-comforting spoonful!
Print
Lebanese Chicken Lentil Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Lebanese
Description
A hearty and flavorful Lebanese Chicken Lentil Soup that combines tender chicken, nutritious lentils, and a medley of vegetables, seasoned with warm Middle Eastern spices. This comforting soup is perfect for a wholesome meal, offering a balance of protein, fiber, and vibrant flavors accented with fresh lemon juice and herbs.
Ingredients
Soup Ingredients
- 1 cup green or brown lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium potato, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 pound chicken breast, boneless and skinless, cut into bite-sized pieces
- Salt and pepper, to taste
- Juice of 1 lemon
- Fresh parsley or cilantro, for garnish
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add garlic: Add the minced garlic to the pot and cook for an additional minute, until fragrant.
- Sauté vegetables: Stir in the diced carrots, celery, and potato. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften.
- Add spices and lentils: Add the rinsed lentils, ground cumin, ground coriander, smoked paprika, and ground cinnamon to the pot. Stir well to combine all the ingredients.
- Add broth and cook: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Add chicken and simmer: Add the cut chicken pieces to the pot and season with salt and pepper to taste. Cover the pot and let it simmer for about 25-30 minutes, or until the lentils and vegetables are tender and the chicken is cooked through.
- Adjust seasoning: After cooking, adjust the seasoning if necessary and stir in the lemon juice for added brightness.
- Serve: Serve the soup hot, garnished with fresh parsley or cilantro on top.
Notes
- You can substitute vegetable broth and omit chicken for a vegetarian version; consider adding chickpeas for protein.
- Adjust the amount of spices to suit your taste preference.
- For a thicker soup, mash some of the lentils and vegetables before serving.
- Lemon juice added at the end brightens the flavors and adds a fresh tang.
- This soup stores well and tastes even better the next day.
