Classic Syrian Lentil Soup with Lemon and Cumin

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A fragrant, soothing soup with earthy lentils, aromatic cumin, and bright lemon finish. This Mediterranean soup recipe, ready in about 55 minutes, pairs brown lentils, carrot, and celery for a weeknight-friendly dinner. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup rinsed brown lentils
• 1 large peeled and diced carrot
• 1 stalk diced celery
• 1 medium finely chopped onion
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 4 cups vegetable broth
• 1 juiced (2 tbsp) lemon
• to taste salt
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped, and cook for 5 minutes until softened and translucent.
2. Step 2: Stir in 1 cup rinsed brown lentils, 1 large carrot diced, 1 stalk celery diced, 1 tsp ground cumin, 1/2 tsp dried oregano, and 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until lentils are tender.
3. Step 3: Remove from heat, stir in 2 tbsp lemon juice, and season with salt to taste. Serve hot, garnished with 2 tbsp chopped fresh parsley.