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Lentil Lemon Soup

Lentil Lemon Soup

  • Prep

    30 m
  • Cook

    3 h
  • Ready In

    3 h 30 m
CAYLARN

CAYLARN

This is a unique and tasty version of a traditional Lebanese lentil soup. Serve with some warm pita bread for a thoroughly filling and nutritious meal!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan, combine the chicken broth, 6 cups of water, 1 small onion, bay leaf, parsley and thyme. Bring to a boil, then reduce heat to low and simmer for about 1 1/2 hours. Strain, and reserve 4 cups of the broth for the recipe. Reserve the remaining broth for other uses.
  2. Pour the 4 cups of broth into a large soup pot, and add 4 cups of water to it. Stir in lentils, and bring to a boil. Cover, reduce heat to low, and simmer for about 1 hour.
  3. Heat olive oil in a large skillet over medium heat. Add the large onion, and cook until transparent, stirring frequently. Add the garlic, and cook for just a minute, until fragrant. Place the chard in the pan, and cook until wilted, about 5 minutes. The smells here are delicious!
  4. Transfer the chard and onion mixture to the pot with the lentils. Stir in the cilantro and lemon juice. Season with salt and additional lemon if desired. Simmer covered for an additional 15 minutes before serving. Serve with lemon wedges.
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Reviews

ESTEPHAN
29

ESTEPHAN

10/14/2005

Very good, filling, great taste, and healthy. However, I found the length of the cooking times to be absurd and unnecessarily long. The first cooking time (for the broth), I cut back to 30 min; also, I used all the broth and only added a little extra water. I cooked the lentils for about 30 minutes, until tender but not mushy, the way I like them, and I did not simmer it a full 15 minutes after adding the remaning ingredients. I think this would also be very good with spinach or any other green in place of the chard.

FieldGreens
10

FieldGreens

4/20/2006

I highly recommend, the dark greens are so tasty in this soup unfortunetly the lemon really over powered the flavors, because of this the soup tasted better the next night. I'll make again with half the lemon suggested.

SHADYB
6

SHADYB

5/1/2005

YO!! The wife hated it, but I was feel'n this one. BIG UP. I made some garlic cheesy bread to go with, yo perfect match....not enough good things I can say abouts it!!

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