Lemon Lentil Soup
This Lebanese version of a warm and comforting lentil soup has a distinct lemony taste and is packed with fiber and protein.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Brown Lentils
- 1 med. Onion
- 3 Cloves of Garlic
- 2 tb. Olive Oil
- 1 Lemon
- 1 bunch Swiss Chard
- 2 tsp. Salt
- 1 tsp. Ground Cumin
- ½ tsp. Black Pepper
- 8 cups Water
Instructions
- 1
Prep your ingredients by finely chopping a medium sized onion and crushing or finely chopping 3 cloves of garlic.Wash the Swiss chard thoroughly and set aside to dry.
- 2
Heat up the olive oil in a deep soup pot.Add the finely chopped onion and crushed garlic and sauté over medium heat for 5 minutes until translucent.Set aside in a small bowl.
- 3
In the large pot, add 1 cup of brown lentil and 6-8 cups of water. Boil lentils over medium-high heat for 20 minutes until tender.
- 4
Cut the stems off the Swiss chard and chop into ½-1 inch in width. Add to the lentils.
- 5
Add the sautéed onion mixture along with salt, cumin, and black pepper.
- 6
Let simmer for 10 minutes. Add more water if soup gets too thick.
- 7
Juice 1 lemon and add to the soup. Taste for seasoning and lemon.Serve warm with toasted bread.