Lebanese lentil soup also named “Shorbet al hamed”, is a brown lentil soup with bright lemony notes. Perfect for an easy meatless night and for lunches all week long.

Lentil Soup

Lentils are a very famous ingredient in the Mediterranean recipes. They are cheap, easy to cook and filling. Aside from the typical Mediterranean red lentil soup that I have done ages ago, this Lebanese version is made with brown lentils and chard.

But before I begin, would like to clarify that I’ve known this recipe from a Lebanese friend and it is there on the internet as such. I understand that it might have spread to Lebanon from Syria, Palestine or any neighboring country. This recipe might exist there with a different name or so. But for the scope of this work, it is Lebanese until further notes. No offense.

Vegan Lebanese lentil soup

This is a vegan version of the lentil soup, I’ve made it solely with water but some people like adding broth to it. You can add vegetable stock as well but I’ve kept things simple this time. You can also add a variety of vegetables with the lentils like carrots and celery .

Why so lemony?

The uniqueness of this soup lies in the intense lemony taste. It is not cooked in a lemon broth, but the most authentic thing to do when eating this dish is add loads of lemon juice to your bowl. Some lemon juice is added twords the end of this recipe as well .. Oh and it is so good and tasty.

The Chard

I’ve never liked chard while I was young, as usual, I appreciated many things in this life only when I got older. Sliced chard leaves gives this soup a unique earthy new dimension so do not skip it.

How to make Lebanese lentil soup

1. In a deep pot pour water, add lentils and bring to a boil. Reduce heat and cook for almost 20 minutes. Check liquid level every now and then making sure lentils are always submerged.
2. After the 20 minutes, start making the potato chard mixture. In a skillet heat oil then saute onion and garlic until fragrant.
3. Add potato and cook for 5 minutes, stirring it occasionally.
4. Add chopped chard and mix.
5. Cook for 3-4 more minutes or until chard is welted.
6. Transfer the mixture to the lentils in the pot, add seasoning and add more water or broth if needed. Let it cook for 10 more minutes until potato is done to your liking.

Lentil soup in the Instant Pot

• Set the IP on the saute setting, saute onion and garlic in oil for about 5 minutes. Press the cancel button.
• Add all the other ingredients and water or broth and watch out not to exceed the maximum level.
• Close the led and set your vent to the sealing position.
• Pressure cook on high for 8 minutes. Carefully turn the vent to venting and let it release all the pressure until it stops.
• Remove lid and enjoy.

Lentil soup in the crock pot

• Saute onion and garlic in a skillet over the stove top.
• Add all the ingredients to the slow cooker and set on high for 2-3 hours or low for 5-6 hours or until lentils are fully cooked.

Lebanese lentil soup

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Lebanese Lentil soup

Course: dinner, lunch

Cuisine: Mediterranean, Middle Eastern

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 181.4kcal

Author: Amira

A bright lentil soup with lemony notes from the Mediterranean. Cooked lentils, chard and potato are combined to make this tasty vegan lentil soup.

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Ingredients

• 1 cup (190g) dry brown lentils
• 6-7 cups tap water. or vegetable stock.
• 3 Tablespoons olive oil.
• 1 (165g) onion. diced.
• 4 garlic cloves minced
• 3 cups (170g) cut and prepared fresh Swiss chard. Note1
• 1 teaspoon salt or to your liking.
• 2-3 teaspoons ground cumin.
• 1/2 Tablespoon dry mint.
• 2 russet potato about 500g peeled and diced.
• 2 Tablespoons lemon juice.

Optional:

• Lemon for serving.
• Chopped cilantro or parsley for garnishing

Instructions

• In a pot over medium-high heat pour 3 cups of water then add lentils and bring to a boil. Reduce heat to low and continue cooking. Check after 14 minutes to see if it needs more water
• After 20 minutes of cooking lentils and while they are half way through start preparing the potato chard mixtures.
• In a non stick skillet over medium heat, add oil then sauté onion and garlic for like 2 minutes.
• Add diced potato and stir to sauté for almost another 5 minutes.
• Stir in chopped chard and continue cooking the mixture for about 3 minutes or until chard is wilted.
• Add the chard potato mixture over the lentils then stir in salt, cumin and dry mint.
• Continue cooking on medium-low until potato is done, about 10 more minutes. Note2

Notes

Note1: This was equal to 1 large bunch of chard. Rinse well under cold water. Tear the green parts then Chop the leaves.

Note2: The traditional Lebanese soup calls for dissolving 1 Tablespoon of flour in 1/4 cup of cold water and add it to the mixture in the last step as a way to thicken the soup.

Please check the nutrition disclaimer policy.

Nutrition

Calories: 181.4kcal | Carbohydrates: 27g | Protein: 9.9g | Fat: 6.8g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 5g | Sodium: 205.6mg | Potassium: 541.9mg | Fiber: 10.7g | Sugar: 3.9g