Lebanese Lemon Lentil Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 tablespoons olive oil

1 small onion, finely chopped

4 garlic cloves, minced

3 celery stalks, diced

3 carrots, diced

1½ cups brown or green lentils, rinsed

8 cups vegetable broth or water

1½ teaspoons ground cumin

½ teaspoon turmeric

Salt and pepper, to taste

1 bunch Swiss chard or spinach, chopped

⅓ cup freshly squeezed lemon juice (about 2 lemons)

Directions

Step 1: Sauté the aromatics

In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook until softened, about 4–5 minutes. Stir in the garlic, celery, and carrots. Sauté for another 3–4 minutes until everything is fragrant and beginning to soften.

Step 2: Add lentils and spices

Pour in the lentils and stir in the cumin, turmeric, salt, and pepper. Let the spices coat the vegetables and lentils for a minute to bloom their flavors.

Step 3: Simmer the soup

Add the vegetable broth or water. Bring the soup to a boil, then reduce the heat and let it simmer, uncovered, for about 30–35 minutes. The lentils should be tender but not mushy.

Step 4: Add greens and lemon juice

Stir in the chopped Swiss chard (or spinach) and cook for another 5–10 minutes until the greens wilt. Then, remove the pot from heat and stir in the fresh lemon juice.

Step 5: Adjust and serve

Taste and adjust seasoning if needed. If you prefer a smoother texture, you can use an immersion blender to partially puree the soup—but traditionally, it’s served chunky. Ladle into bowls and serve hot, with warm pita or crusty bread on the side.

Nutrition

• Calories: 240