Lebanese Lentil soup
A bright lentil soup with lemony notes from the Mediterranean. Cooked lentils, chard and potato are combined to make this tasty vegan lentil soup.
Servings: 6 servings
- 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.
- Lemon for serving.
- Chopped cilantro or parsley for garnishing
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
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.
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