Dive into the vibrant world of Lebanese cuisine with this light and refreshing lentil soup, a perfect blend of hearty and healthy. This vegan recipe captures the essence of traditional Lebanese flavors, showcasing the simple beauty of fresh ingredients transformed into a nourishing and satisfying meal. Forget heavy, gloopy soups; this version is bright, flavorful, and surprisingly easy to make, relying on readily available pantry staples and fresh herbs to create a truly authentic taste. It's the ideal weeknight dinner or a comforting starter for a larger meal.
This Lebanese lentil soup recipe is bursting with the aromatic notes of lemon, herbs, and spices, creating a symphony of flavors in every spoonful. The subtle sweetness of the lentils is perfectly balanced by a bright, tangy finish. Ready to create this culinary masterpiece? Let's move on to the detailed, step-by-step instructions to guide you through the process.
Tools Needed
- Deep pot
- Knife
- Cutting board
- Measuring cups/spoons
Ingredients
- Green Lentils: 200 grams
- Onions: 2 medium
- Carrot: 1
- Potato: 1 medium
- Swiss Chard or Spinach: 300-500 grams (Swiss Chard), 300 grams (Spinach)
- Garlic: 3 cloves
- Olive Oil: 2 tablespoons
- Vegetable or Chicken Stock (optional): 1 liter
- Water: 1 liter
- Salt: 2 teaspoons
- Cumin: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Lemon Juice: 80-100 milliliters (approx. 2 lemons)
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Wash 200 grams of green lentils thoroughly under running water.
- Dice two medium onions to a medium-small size.
- Peel and slice one carrot into small pieces.
- Peel one potato, cut into 1.5cm wide fries, then cube them.
- Wash thoroughly. If using Swiss chard, separate leaves from stalks. Chop stalks into 1-2 cm pieces. Slice leaves into thin ribbons.
Step 2. Sauté and Simmer
- Heat olive oil in a deep pot over medium heat. Sauté diced onions for 5-6 minutes until softened.
- Add diced potatoes and fry with onions for a couple of minutes.
- Add minced garlic, stir for 20-30 seconds. Then add sliced carrots and Swiss chard stalks.
- Add lentils, 1 liter of stock (vegetable or chicken), and 1 liter of water. Bring to a boil, then skim off any scum.
- Reduce heat to low, simmer for 30 minutes, or until lentils are tender.
Step 3. Season and Finish
- Add salt, cumin, pepper, and 80 ml lemon juice. Taste and adjust seasoning.
- Add the Swiss chard leaves, cook for 1-2 minutes until wilted.
Step 4. Serve
- Serve immediately.
Read more: Arabic Eggplant Recipe: A Simple & Delicious Guide
Tips
- Using green lentils helps maintain a lighter soup texture compared to red lentils.
- Washing lentils may help reduce gas.
- Separating the Swiss chard stalks prevents bitterness.
Nutrition
- N/A
FAQs
1. Can I use other types of lentils?
Yes! Brown or green lentils will work well, but the cooking time might vary slightly. Red lentils will cook much faster and result in a smoother soup.
2. How can I make this soup spicier?
Add a pinch of red pepper flakes or a diced chili pepper for extra heat. You can also increase the amount of cumin or other spices to your liking.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This light and fresh Lebanese lentil soup is a testament to the simplicity and deliciousness of plant-based cooking. Enjoy the vibrant flavors and satisfying warmth of this healthy and easy-to-make recipe. We hope you savor every spoonful!