How To Make Lebanese Lentil Soup
Cook a hearty dish with this Lebanese lentil soup. This vegetarian meal is infused with lemon juice and packed with potatoes, kale, and celery.
Add the lentils to a large pot or Dutch oven and add the broth and water.
Bring to a boil, cover, and simmer for 30 minutes until tender.
Meanwhile, wash and separate the kale leaves from the stems. Cut the stems into small cubes and cut the leaves into large pieces.
In a medium skillet, melt the butter and add the garlic. Cook for less than 1 minute, (don’t burn), then add the cilantro.
Mix it until it softens, then remove from heat immediately (the cilantro should stay almost raw green). Set aside.
Once the lentils are soft, add all the vegetables celery, carrots, sweet potato, kale stems, and ginger and cook for 15 minutes until soft.
Once they become soft, add the mix of cilantro and garlic along with the lemon on simmer for 2 to 3 minutes.
Remove from heat and add the greens, cover the pot for 10 minutes, then mix the soup and serve. Makes 16 cups.
- Calories: 222.08kcal
- Fat: 3.44g
- Saturated Fat: 0.48g
- Monounsaturated Fat: 2.10g
- Polyunsaturated Fat: 0.61g
- Carbohydrates: 37.22g
- Fiber: 6.65g
- Sugar: 3.02g
- Protein: 12.54g
- Sodium: 250.05mg
- Calcium: 65.95mg
- Potassium: 551.98mg
- Iron: 3.45mg
- Vitamin A: 299.82µg
- Vitamin C: 19.77mg