Lebanese creamy red lentil soup with crispy pit acroûtons

Recipe by Damaris Beems
0.0 from 0 votes
Course: SoupCuisine: Lebanese




Cooking time


Total time



Red lentil soup at its very best. But really. The soup itself is already a gift, but those baked pita croutons are the stitching around it. A soup with a bite, I love it.


  • 300 gram red lentils

  • 3 Onions

  • 10 cloves garlic

  • 4 cubes vegetable broth

  • 2 Winter carrots

  • 1 can chick peas

  • 2 lemons

  • 1 table spoon round cumin

  • 1 table spoon round coriander

  • 0,5 table spoon cinnamon

  • 0,5 table spoon turmeric

  • 2 bay leaves

  • 2 pita breads

  • 100 ml tahina

  • salt and pepper

  • fresh cilantro

  • olive oil

  • sunflower oil.

Cooking time

  • Cut the onions into large pieces and the garlic as well. Fry them in the olive oil until soft and brown. Completely soft, otherwise the raw taste in the soup will dominate later. And you don’t want that.
    Add the carrot cut into pieces.
    Let it cook for 5-8 minutes.
  • Add the spices and stir well. Then add the lentils and enough water so that the lentils are one centimeter under water. Cook them for 20 minutes. If necessary, you can add a splash of boiling water.
  • When the lentils are cooked, you can puree the soup. Add more water if you think it’s necessary. Remember that after pureeing you add the tahina and it will make it a bit thicker. Add the squeezed lemon juice.
  • Bring it to taste with salt and pepper. And stir in the tahina well.
  • Fry the pita breads that you have cut into small cubes in sunflower oil until crispy.
  • Serve the soup in small bowls. You can pour a string of tahina over it (see photo) and place the baked croutons in the middle. Garnish with the fresh coriander.

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