How To Make Lentil Lemon Soup
This filling lentil lemon soup is a tangy version of a Lebanese lentil soup! Enjoy warm bowls of lentils and veggies, simmered in a savory chicken broth.
In a large saucepan, combine the chicken broth, water, onion, bay leaf, parsley, and thyme.
Bring to a boil, then reduce heat to low and simmer for about 1½ hours.
Strain and reserve 4 cups of broth for the recipe. Reserve the remaining broth for other uses.
Pour the 4 cups of broth into a large soup pot and add 4 cups of water to it. Stir in lentils and bring to a boil. Cover, reduce heat to low, and simmer for about 1 hour.
Heat the olive oil in a large skillet over medium heat. Add the large onion, and cook until transparent, stirring frequently.
Add the garlic and cook for just 1 minute until fragrant. Place the chard in the pan and cook for about 5 minutes until wilted.
Transfer the chard and onion mixture to the pot with the lentils. Stir in the cilantro and lemon juice. Season with salt and additional lemon, if desired.
Simmer covered for an additional 15 minutes before serving.
Serve with lemon wedges, and enjoy!
- Calories: 281.49kcal
- Fat: 6.21g
- Saturated Fat: 0.99g
- Monounsaturated Fat: 3.83g
- Polyunsaturated Fat: 0.98g
- Carbohydrates: 43.83g
- Fiber: 8.14g
- Sugar: 5.64g
- Protein: 16.39g
- Cholesterol: 2.06mg
- Sodium: 1628.25mg
- Calcium: 111.06mg
- Potassium: 934.81mg
- Iron: 5.79mg
- Vitamin A: 355.22µg
- Vitamin C: 55.09mg
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