Lebanese Lentil Soup
A soup that gets its character from red lentils and red onion. On the table in about 30 minutes.
Ingredients
US
Metric
- 710 ml red lentils
- 2840 ml water
- 1 large red onion, diced
- 2 small Yukon gold potatoes, diced
- 1 medium zucchini, diced
- 950 ml Swiss chard (chopped)
- 1 bunch of cilantro, chopped
- 60 ml lemon juice (more to taste)
- 5 ml cumin
Steps
- In a large pot, add lentils and water and place on medium heat to boil.
- In a pan, sauté onions until pink, about 5 minutes. Add chopped Swiss chard and sauté together until chard is wilted, 2-3 minutes.
- After lentils have cooked about 8 minutes, add onion chard mixture, along with diced potatoes and zucchini to the boiling water.
- Add salt and pepper to taste.
- Reduce heat to medium-low, cover the pot, and cook until the potatoes and lentils are completely cooked, about 12 minutes.
- Add the chopped cilantro. Stir and cook for about 5 minutes.
- Add lemon juice and cumin before serving.
Nutrition (estimated, per serving)
| Calories | 343 |
|---|---|
| Protein | 19.8 g |
| Fat | 1.8 g |
| Carbs | 64.7 g |
| Fiber | 10.4 g |
| Sodium | 50 mg |
Source
based.cooking (community recipes, public domain) — unlicense