Gluten-Free Lebanese Lentil Soup
By the Gluten Free Recipes team ·
This hearty and comforting Lebanese Lentil Soup boasts a rich, earthy flavor from tender lentils and aromatic vegetables. A touch of lemon brightens the palate, creating a satisfying and wholesome meal perfect for any day.
At a glance: This easy soups and stews recipe yields 4 servings in about 45 minutes (15 min prep, 30 min cook). It uses 14 ingredients — including certified gluten-free chicken or vegetable stock, red lentils, onion — and walks through 4 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Lebanese Lentil Soup: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Lebanese Lentil Soup: This recipe is naturally gluten-free, relying on red lentils for thickness and avoiding any gluten-containing grains. Always ensure your stock is certified gluten-free.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup red lentils, rinsed
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz), undrained (optional)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional, for a touch of heat)
- 1 tbsp fresh lemon juice
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Add the diced carrots and celery to the pot and cook, stirring occasionally, for about 5 minutes until they begin to soften slightly. Stir in the ground cumin, ground coriander, and cayenne pepper (if using), cooking for 30 seconds until the spices are fragrant.
- 3
Pour in the certified gluten-free chicken or vegetable stock and add the rinsed red lentils and the optional diced tomatoes. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes, or until the lentils are tender and have broken down, thickening the soup.
- 4
Once the lentils are tender, stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasonings as needed. Continue to simmer for an additional 5 minutes to allow the flavors to meld together. The soup should have a thick, comforting consistency.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
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