Lebanese-style lentil and lemon soup 500ml – serves two


A classic dish of Lebanese home cooking and consequently rarely seen in restaurants, this hearty soup is vegetarian, indeed vegan, gluten free, rich in protein, iron, vitamins, fibre and yet despite all that somehow remains delicious.

Suitable for vegetarian, vegan.  Gluten-free.

A little tip

Serve with a dollop of full fat, drained Greek yogurt, some toasted pitta and guess what; a drizzle of good olive oil (or just heat it through and have it on its own). In hot weather serve chilled with a squeeze of lemon and yet more of the yogurt and olive oil.


Lentils (18%), potato, onion, celery, carrot, olive oil, parsley, lemon juice (2%), ground cinnamon, ground allspice, ground black pepper, chilli flakes, salt.


See ingredients in bold.


Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.


Heat gently in a saucepan with a dash of olive oil warmed in the pan before the soup is added. One pot serves two people.

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