Lebanese lentil soup is a hearty and comforting dish that is perfect for cold weather. This soup is packed with nutritious ingredients like lentils, carrots, sweet potato, kale, and cilantro. The addition of fresh ginger and lemon juice gives it a vibrant, tangy flavor that is sure to impress your taste buds.
Photos of Lebanese Lentil Soup Recipe
The recipe calls for lacinato kale, which might not be readily available in some kitchens. It's a type of kale that's sometimes referred to as 'dinosaur' kale and is known for its dark blue-green leaves which are pebbly in appearance. It's slightly sweeter and more delicate than standard kale. If you can't find it, regular kale will do just fine.
Ingredients for Lebanese Lentil Soup
Green lentil: These are the main ingredient of the soup, providing a rich, earthy flavor and plenty of proteins and fiber.
Vegetable broth: This forms the base of the soup, making it flavorful and hearty.
Carrots: Carrots add a touch of sweetness and are full of antioxidants and vitamins.
Celery stalks: These add a bit of crunch and a refreshing, slightly salty flavor.
Sweet potato: Sweet potatoes make the soup more filling and add a unique, sweet flavor.
Cilantro: This herb brings a refreshing, citrusy flavor.
Garlic: Garlic adds a robust, savory element to the soup.
Butter or olive oil: These are used for sautéing the garlic and cilantro, enhancing their flavors.
Kosher salt: Kosher salt is used to enhance all the flavors in the soup.
Lemon juice: Lemon juice adds a tangy freshness that balances the hearty flavors of the soup.
Fresh ginger: Ginger brings a bit of heat and lots of depth to the soup.
Lacinato kale: Lacinato kale is a type of kale that's slightly sweeter and more tender than regular kale.
One reader, Adaline Southerland says:
This Lebanese lentil soup recipe is a game-changer! The blend of flavors is simply divine. The combination of lentils, vegetables, and aromatic spices creates a hearty and comforting dish. It's a must-try for anyone looking for a wholesome and delicious meal. Highly recommended!
Key Techniques for Crafting Lebanese Lentil Soup
How to prepare lentils: Rinse the lentils under cold water and pick out any debris. Then, soak the lentils in water for at least 30 minutes before using them in the recipe.
How to cut vegetables: Wash and peel the carrots and sweet potato. Cut the carrots and celery into small, even-sized pieces. Cut the sweet potato into cubes of similar size to ensure even cooking.
How to prepare kale: Wash the kale thoroughly to remove any dirt or debris. Remove the tough stems and chop them into small pieces. Then, chop the leaves into larger pieces for the soup.
How to infuse flavors: Melt the butter in a skillet and add the garlic. Cook for less than 1 minute, then add the cilantro. Cook until the cilantro softens, but remains almost raw green. Remove from heat immediately to preserve the fresh flavors.
How to adjust seasoning: Taste the soup before serving and adjust the seasoning as needed. Add more salt or lemon juice to enhance the flavors to your preference.
Soups are great meal starters. Lately, my go-to soup follows this simple Lebanese lentil soup recipe that is so delicious and rich in taste. This Middle Eastern lentil soup, also known as Shorbet Adas, is packed full of green lentils and other vegetables such as carrots, celery, kale, sweet potatoes, ginger, and garlic. All of these ingredients are combined harmoniously in a large pot, and cooked in a delicious veggie broth with hints of cilantro and lemon juice for added flavor and tang!
I love making this soup because it’s a vegetarian-friendly, and gluten free vegan soup. It’s honestly the best lentil soup recipe for someone like me who wants to try out that healthy kind of lifestyle. The first time I actually tasted this Lebanese lentil soup was from a Mediterranean food stall in my local farmers market. It was so delicious that I decided that I should learn how to make lentil soup at home. Its savory and heartwarming flavors were something I wanted to try and recreate myself, and I found out that there are a lot of variations to this green lentil soup recipe.
One popular variation that I know of is the smooth, creamy-looking, red lentil soup version made with red lentils, vegetables, and sometimes with rice. My Lebanese lentil soup recipe, on the other hand, isn’t really on the creamy side. Since I prefer munching on the tender vegetables to really appreciate the delicious broth that it’s soaked in, I just ditch the immersion blender and forego the creamy texture for something a little different. You’re welcome to try the other vegan lentil soup version, if you prefer a smooth texture for your soup.
My Lebanese lentil soup recipe variation uses green lentils instead of the red or brown ones. That’s because I prefer a strong earthy and slightly peppery flavor for my soup. Aside from that, green lentils are firm in texture which makes them ideal for this non-creamy lentil soup version. Red lentils, on the other hand, are sweet and nutty in taste and they tend to get mushy when cooked.
As a result, my Lebanese lentil soup tasted amazing with the robust taste of the green lentils combined with the flavorful vegetables and broth. Each bite was so good that I even sprinkled a bit of crushed red pepper flakes as well for a bit of spice and heat. You can also try black cracked pepper as an alternative. I had a fun time making this soup and an even better experience while eating it with some bread! So, if you’re looking for delicious green lentil recipes to try, I recommend giving this Lebanese lentil soup a try.
How To Make How To Make Lebanese Lentil Soup
Cook a hearty vegetarian dish with this Lebanese lentil soup recipe infused with lemon juice and packed with sweet potatoes, kale, and celery. Serve alongside pita bread or leafy salads.
Serves:
Ingredients
- 1lbdry green lentil,(2½ cups dry), rinsed
- 32ozvegetables broth,(2 boxes) check labels for GF, (about 8 cups total)
- 5cupswater
- 2large carrots,¼-inch diced
- 3large celery stalks,¼-inch diced
- 1large sweet potato,or butternut sqaush, ¼-inch diced, (10 oz peeled)
- 1red onion,chopped
- 1½cupsfresh cilantro,(1 big bunch or 2 small bunches), chopped
- 1whole bulb garlic,peeled and minced
- 2tbspbutter or olive oil
- 1tspkosher salt,to taste
- 1tspground black pepper,to taste
- 1½tspground cumin
- 1lemon juice
- 2tbspfresh ginger,grated, optional
- 6cupsLacinato kale,(1 bunch), Swiss chard or any preferred greens
- fresh parsley,for garnish, optional
- crushed red pepper flakes,for garnish, optional
Instructions
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Add the lentils to a large pot or Dutch oven and add the vegetable stock and water.
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Bring to a boil, cover, and simmer for 30 minutes until tender.
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Meanwhile, wash and separate the kale leaves from the stems. Cut the stems into small cubes and cut the leaves into large pieces.
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In a medium skillet, melt the butter and add the garlic. Cook for less than 1 minute, (don’t burn), then add the cilantro.
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Mix it until it softens, then remove from heat immediately (the cilantro should stay almost raw green). Set aside.
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Once the lentils are soft, add all the celery, carrots, sweet potato, onion, kale stems, and ginger and cook for 15 minutes until soft. Season with salt, pepper, and ground cumin to taste.
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Once they become soft, add the mix of cilantro and garlic along with the lemon juice. Let simmer for 2 to 3 minutes.
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Remove from heat and add the greens, cover the pot for 10 minutes, then mix the soup. Serve and garnish with fresh parsley and red pepper flakes, if desired.
Recipe Notes
- For storing or freezing, let the soup cool at room temperature before freezing it. Transfer soup into an airtight container or freezer bags, and place in the freezer. The soup will last for up to 3 months. Defrost or let thaw in the refrigerator before reheating and serving.
Nutrition
- Calories: 230.08kcal
- Protein: 12.86g
Mastering the Art of Lebanese Lentil Soup
When preparing the cilantro and garlic mixture, it's crucial to avoid overcooking. This mixture should be cooked just until the cilantro softens and retains its vibrant green color. Overcooking can lead to a loss of flavor and color. Also, when adding the kale to the soup, it's best to add it at the end and off the heat. This allows the kale to wilt naturally from the residual heat, preserving its nutrients and bright color.
Time-Saving Tips for Preparing Lebanese Lentil Soup
Plan: Before starting the recipe, gather all the ingredients and equipment needed to streamline the cooking process.
Prep: Wash, chop, and measure all the ingredients in advance to save time during the cooking process.
Multitask: While the lentils are simmering, use that time to prepare the vegetables and other components of the soup to maximize efficiency.
Organize: Keep the kitchen organized by cleaning as you go, which will save time on post-cooking cleanup.
Leftovers: Make a larger batch and store the extra soup in the freezer for quick and convenient future meals.
Substitute Ingredients For Lebanese Lentil Soup Recipe
dry green lentil - Substitute with brown lentils: Brown lentils have a similar texture and cooking time to green lentils, making them a suitable substitute in this recipe.
vegetable broth - Substitute with chicken broth: Chicken broth can add a savory depth of flavor to the soup, similar to vegetable broth.
carrots - Substitute with parsnips: Parsnips have a slightly sweeter and earthier flavor, which can complement the other ingredients in the soup.
celery stalks - Substitute with fennel: Fennel can provide a similar crunch and subtle anise-like flavor to the soup.
sweet potato - Substitute with butternut squash: Butternut squash offers a similar creamy texture and sweet flavor, enhancing the soup's richness.
cilantro - Substitute with flat-leaf parsley: Flat-leaf parsley can provide a fresh, herbaceous flavor without the citrus undertones of cilantro.
garlic - Substitute with shallots: Shallots can offer a milder, slightly sweet flavor compared to garlic, adding a different dimension to the soup.
butter or olive oil - Substitute with coconut oil: Coconut oil can add a hint of tropical flavor and richness to the soup, similar to butter or olive oil.
kosher salt - Substitute with sea salt: Sea salt can provide a similar level of salinity and enhance the overall flavor of the soup.
lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can add a tangy acidity to the soup, similar to the brightness of lemon juice.
fresh ginger - Substitute with ground ginger: Ground ginger can offer a convenient alternative and still infuse the soup with warm, aromatic notes.
lacinato kale - Substitute with Swiss chard: Swiss chard can provide a similar hearty green component to the soup, offering a slightly different flavor profile.
Presenting Lebanese Lentil Soup for Maximum Appeal
Elevate the plating: When presenting the Lebanese lentil soup, focus on creating a visually appealing arrangement. Use a wide-rimmed bowl to showcase the vibrant colors and textures of the soup and its ingredients. Ensure that the soup is neatly ladled into the bowl, and garnish with a drizzle of olive oil and a sprinkle of freshly chopped cilantro for a touch of freshness.
Incorporate artistic drizzling: Enhance the visual appeal of the dish by incorporating an artistic drizzle of lemon juice around the edge of the bowl. This not only adds a pop of color but also imparts a subtle citrus aroma to the presentation.
Focus on precision: Pay attention to the placement of the kale leaves and stems in the soup. Arrange the ingredients thoughtfully, ensuring that each element is positioned with precision to create an aesthetically pleasing composition.
Emphasize the use of negative space: Utilize the concept of negative space to highlight the beauty of the soup. Allow the rich, golden-hued broth to stand out against the backdrop of the bowl, creating a visually striking presentation.
Incorporate a touch of elegance: Consider serving the Lebanese lentil soup with a side of warm, freshly baked pita bread. Arrange the bread in a stylish manner, adding an element of elegance to the overall presentation.
Essential Kitchen Tools for Making Lentil Soup
Large pot or dutch oven: A large pot or dutch oven is essential for cooking the lentil soup and allowing enough space for the ingredients to simmer and combine.
Medium skillet: A medium skillet is used for melting the butter and cooking the garlic and cilantro mixture before adding it to the soup.
Knife: A knife is necessary for chopping the vegetables, ginger, and garlic, as well as separating the kale leaves from the stems.
Cutting board: A cutting board provides a stable surface for chopping and preparing the vegetables, ginger, and garlic.
Lemon squeezer: A lemon squeezer can be used to extract the juice from the lemon, adding a bright and tangy flavor to the soup.
Stirring spoon: A stirring spoon is essential for mixing the ingredients in the pot and ensuring even cooking.
Cover for the pot: A cover for the pot is necessary for simmering the soup and allowing the flavors to meld together while retaining the heat.
Measuring cups and spoons: Measuring cups and spoons are essential for accurately measuring the broth, water, salt, and other ingredients to ensure the proper balance of flavors in the soup.
Storing and Freezing Lebanese Lentil Soup
- Allow the lebanese lentil soup to cool completely before storing or freezing.
- For storing in the refrigerator, transfer the cooled soup into an airtight container. It will keep well for up to 5 days in the fridge.
- If you plan to freeze the soup, follow these steps:
- Portion the cooled soup into freezer-safe containers or resealable bags, leaving some space at the top for expansion during freezing.
- Label the containers or bags with the date and contents for easy identification later.
- Place the containers or bags in the freezer, laying them flat for efficient storage.
- Frozen lentil soup can be stored for up to 3 months.
- To reheat the refrigerated or frozen soup:
- If frozen, thaw the soup overnight in the refrigerator or transfer it directly to a pot for reheating.
- Place the soup in a saucepan over medium heat, stirring occasionally, until it reaches the desired temperature.
- If the soup appears too thick after reheating, you can add a little vegetable broth or water to adjust the consistency.
- Taste the soup and adjust the seasoning with salt, pepper, or a squeeze of fresh lemon juice if needed.
- Enjoy your reheated lebanese lentil soup, garnished with fresh cilantro or a dollop of yogurt if desired.
How To Reheat Leftover Lebanese Lentil Soup
Stovetop method: Transfer the leftover lentil soup to a pot and reheat it over medium-low heat, stirring occasionally. This method allows you to control the temperature and ensure the soup is heated evenly. Add a splash of vegetable broth or water if the soup has thickened too much during storage.
Microwave method: Pour the desired amount of leftover lentil soup into a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1-2 minutes, stirring halfway through, until the soup is heated to your liking.
Slow cooker method: If you have a large quantity of leftover lentil soup, you can reheat it in a slow cooker. Transfer the soup to the slow cooker, cover, and heat on low for 1-2 hours, or until the soup is heated through. This method is particularly useful if you want to keep the soup warm for an extended period.
Pressure cooker method: For a quick and efficient reheating option, use a pressure cooker. Pour the leftover lentil soup into the pressure cooker, seal the lid, and cook on high pressure for 1-2 minutes. Release the pressure manually and stir the soup before serving.
Oven method: Preheat the oven to 350°F (175°C). Transfer the leftover lentil soup to an oven-safe dish, cover with foil, and place in the preheated oven. Heat for 15-20 minutes, or until the soup is heated through. Stir the soup before serving.
Fascinating Facts About Lebanese Lentil Soup
Lebanese lentil soup is a traditional dish in Lebanon and is often served during the winter months. It is a hearty and nutritious soup that is packed with protein and fiber from the lentils and a variety of vegetables. This soup is also a great source of vitamins and minerals, making it a healthy and satisfying meal option.
The Economics of Homemade Lebanese Lentil Soup
This Lebanese lentil soup recipe is highly cost-effective for a household. With affordable ingredients like lentils, vegetable broth, and kale, it provides a nutritious and filling meal at a low cost. The use of vegetables and lentils makes it a budget-friendly option, while still offering a high level of satisfaction. The approximate cost for a household of 4 people is around $15, making it an economical choice. Overall, this recipe earns a solid 9/10 for its affordability and delicious flavor.
Is Lebanese Lentil Soup Healthy or Unhealthy?
The Lebanese lentil soup recipe is a nutritious and wholesome dish that offers a variety of health benefits. The main ingredient, green lentils, is an excellent source of plant-based protein, fiber, and essential nutrients such as folate, iron, and potassium. The vegetables used in the recipe, including carrots, celery, sweet potato, and kale, provide a wide range of vitamins, minerals, and antioxidants. The use of fresh herbs like cilantro and ginger adds flavor and additional health benefits, such as anti-inflammatory properties. The recipe also uses minimal amounts of fat, with only a small amount of butter or olive oil, making it a low-fat option. Overall, this Lebanese lentil soup is a healthy and well-balanced meal that can be enjoyed as part of a nutritious diet.
To further enhance the nutritional value of this already healthy recipe, consider the following suggestions:
- Opt for low-sodium vegetable broth to reduce the overall sodium content of the dish
- Replace butter with heart-healthy olive oil to increase the intake of monounsaturated fats
- Add additional leafy greens, such as spinach or Swiss chard, to boost the vitamin and mineral content
- Incorporate whole grain bread or crackers as a side to increase the fiber intake and provide a source of complex carbohydrates
- Garnish the soup with a dollop of low-fat Greek yogurt for an extra boost of protein and a creamy texture
Editor's Take on This Lebanese Lentil Soup Recipe
This Lebanese lentil soup recipe is a delightful blend of flavors and textures. The combination of green lentils, vegetables, and aromatic spices creates a hearty and nutritious dish. The addition of cilantro, garlic, and ginger adds a refreshing and vibrant touch, while the lemon juice provides a subtle tanginess. The use of kale adds a lovely earthy flavor and a pop of color. Overall, this recipe offers a satisfying and wholesome soup that is perfect for a comforting meal.
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Why trust this Lebanese Lentil Soup Recipe:
This Lebanese lentil soup recipe offers a delightful blend of nutritious ingredients and aromatic spices. The combination of green lentils, sweet potato, and kale creates a hearty and wholesome dish. The use of fresh ginger and cilantro infuses the soup with vibrant flavors, while the addition of lemon juice adds a refreshing zing. With a focus on fresh, whole foods and a balance of vegetables and herbs, this recipe promises a nourishing and satisfying culinary experience.
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