Mediterranean · Lebanese
Lebanese Lentil Soup
Lebanese Lentil Soup, from Lebanese Lentil Soup.
Gather
Ingredients
- 3 cups red lentils
- 12 cups water
- 1 large red onion, diced
- 2 small Yukon gold potatoes, diced
- 1 medium zucchini, diced
- 4 cups Swiss chard, chopped
- 1 bunch of cilantro, chopped
- ¼ cup of lemon juice, more to taste
- 1 teaspoon cumin
Make it
Method
- 1
In a large pot, add lentils and water and place on medium heat to boil.
- 2
In a pan, sauté onions until pink, about 5 minutes. Add chopped Swiss chard and sauté together until chard is wilted, 2-3 minutes.
- 3
After lentils have cooked about 8 minutes, add onion chard mixture, along with diced potatoes and zucchini to the boiling water.
- 4
Add salt and pepper to taste.
- 5
Reduce heat to medium-low, cover the pot, and cook until the potatoes and lentils are completely cooked, about 12 minutes.
- 6
Add the chopped cilantro. Stir and cook for about 5 minutes.
- 7
Add lemon juice and cumin before serving.
Source & rights
Where this recipe comes from
Lebanese Lentil Soup by Public Domain Recipes contributors, from Public Domain Recipes. The project dedicates its text and submitted photos to the public domain (Unlicense).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.