This Lebanese Lentil Soup is INCREDIBLE

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats while sunflower oil is budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar tang, while vinegar is often less expensive.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro adds freshness, and spinach is a more economical leafy green.

cumin

🥗Healthier: caraway seeds

💰Cheaper: ground coriander

Caraway seeds provide a similar flavor profile, while ground coriander is often cheaper.

Wash 200 grams of green lentils under the tap and set aside.

Dice 2 medium onions to a medium small size.

Peel and slice 1 carrot into small pieces.

Peel 1 firm potato and cut it into fries, then into cubes.

Prepare Swiss chard by washing and separating the leaves from the stalks, chopping the stalks into small pieces.

Heat a deep pot over medium heat and add a couple tablespoons of olive oil.

Add diced onions and sauté for about 5-6 minutes until softened.

Add diced potatoes and fry with the onions for 2 minutes.

Mince 3 cloves of garlic and stir in for 20-30 seconds.

Add sliced carrots and the chopped stalks of Swiss chard.

Add the washed lentils and pour in 1 liter of chicken stock and 1 liter of water, totaling 2 liters.

Cover the pot and bring to a boil, skimming off any scum from the surface.

Once boiling, reduce heat to low and simmer for about 30 minutes until lentils are tender.

Prepare Swiss chard leaves by cutting them into small ribbons.

Juice 2 whole lemons to get 80-100 milliliters of lemon juice.

After 30 minutes, check the texture of the soup, then add 2 teaspoons of salt, 1 teaspoon of cumin, and 0.5 teaspoon of black pepper.

Add 80 milliliters of lemon juice, adjusting to taste with the remaining juice if necessary.

Add the Swiss chard leaves and cook for 1-2 minutes until wilted, then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary