Lebanese Lentil Soup
User Reviews
4.8
Lebanese Lentil Soup
Description
Lebanese Lentil Soup uses green lentils simmered in a mixture of vegetable broth and water until tender. Once softened, diced carrots, celery, sweet potato, kale stems, and optional fresh ginger are added and cooked until soft. A butter-sauteed mix of minced garlic and fresh cilantro is stirred in to add an herbal brightness without overpowering the soup. Lemon juice is added last to introduce a fresh acidity that balances the earthiness of the lentils and vegetables. Finally, leafy kale is folded in and allowed to wilt gently in the residual heat.
This soup offers a comforting and nutritious meal with varied textures from tender lentils, soft vegetables, and leafy greens. The lemon and cilantro give it a fresh contrast to the mild body lentils provide, and it can serve as a filling lunch or dinner.
The recipe notes suggest adjusting garlic quantities according to taste preference, with 4 to 5 cloves recommended for a milder flavor if desired.
Ingredients
- 1 pound green lentils rinsed (2 1/2 cups dry, dry
- 2 ounce vegetable broth about 8 cups total, boxes, check labels for gluten free
- 5 cups water
- 2 carrot diced 1/4 inch, large
- 3 celery diced 1/4 inch, large stalks
- 1 sweet potato diced 1/4 inch (10 oz peeled, large
- 1 1/2 cups cilantro 1 big bunch or 2 small bunches, chopped
- 1 whole garlic peeled and minced, bulb
- 2 tablespoons butter or olive oil
- 1 teaspoon kosher salt
- lemon juice of 1
- 2 tablespoons ginger optional, fresh grated
- 6 cups Lacinato kale 1 bunch, or Swiss chard or other greens
Instructions
- Add the lentils to a large pot or Dutch oven and add the broth and water.
- Bring to a boil, cover and simmer until tender, 30 minutes.
- Meanwhile, wash and separate the kale leaves from the stems. Cut the stems to small cubes and cut the leaves in large pieces.
- In a medium skillet melt the butter and add the garlic, cook for less than 1 minute, (don’t burn) then add the cilantro, mix it until it softens and remove from heat immediately (the cilantro should stay almost raw green) set aside.
- Once the lentils are soft add all the vegetables celery, carrots, sweet potato, kale stems and ginger and cook until soft, 15 minutes.
- Once they become soft add the mix of cilantro and garlic along with the lemon on simmer for 2 to 3 minutes.
- Remove from heat and add the greens, cover the pot 10 minutes, then mix the soup and serve. Makes 16 cups.
Notes
- Adjust garlic amount to taste; 4 to 5 cloves provide a milder garlic presence while still keeping flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 11/2 heaping cups | |
| Calories | 260kcal | 13% |
| Carbohydrates | 45.5g | 15% |
| Protein | 13.5g | 27% |
| Fat | 3g | 5% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 6mg | 2% |
| Sodium | 275.5mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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