Lebanese Lentil Soup (Rushta)
This is a traditional Lebanese soup that is hearty with pasta and greens. I've updated this from my original recipe for ease, maintaining all of the same flavorful goodness as ever!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons extra virgin olive oil
- 2 cups finely diced yellow onion
- 2 teaspoons kosher salt
- 2 cloves garlic (minced or grated)
- 1/2 cup brown or green lentils
- 1 cup pasta noodles (egg noodles or fettucini)
- Few grinds black pepper
- 1/4 teaspoon coriander
- 4 cups water (or vegetable stock or chicken broth)
- 1 cup chopped greens (Swiss chard, kale, or spinach)
- 1/2 cup cilantro (coarsely chopped)
- 2 tablespoons lemon juice (freshly squeezed )
Instructions
- 1
In a 2- or 3-quart soup pot, warm the olive oil over medium heat. Add the chopped onions and 1 teaspoon of salt, cooking until the onions are very soft and translucent, about 5 minutes.
- 2
Add the lentils, pasta, 1 teaspoon of the salt, coriander, and pepper. Stir to combine. Add the 4 water and increase the heat. Bring to a boil, then reduce the heat to medium low and simmer until the lentils and pasta are tender, about 15 minutes.
- 3
Just before serving, add the chopped Swiss chard stir in the lemon juice, and heat through over medium heat until the greens are wilted. Taste and adjust seasoning, if needed.
- 4
Ladle into soup bowls, top each with chopped cilantro and serve immediately.