
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.
Serves:
Ingredients
- 14.5ozchicken broth,(1 can)
- 6cupswater
- 1small onion,peeled, diced
- 1bay leaf
- 3Italian flat leaf parsley sprigs
- 2fresh thyme sprigs
- 4cupswater
- 1½cupsbrown lentils,dried, rinsed, drained
- 1½lbsswiss chard,rinsed, stems removed, cut into ½-inch slices
- 2tbspolive oil
- 1large onion,finely chopped
- 4garlic cloves,crushed
- 3tbspfresh cilantro,chopped
- ½cuplemon juice
- salt,to taste
- 1lemon,cut into wedges
Instructions
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In a large saucepan, combine the chicken broth, water, onion, bay leaf, parsley, and thyme.
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Bring to a boil, then reduce heat to low and simmer for about 1½ hours.
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Strain and reserve 4 cups of broth for the recipe. Reserve the remaining broth for other uses.
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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.
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Heat the olive oil in a large skillet over medium heat. Add the large onion, and cook until transparent, stirring frequently.
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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.
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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.
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Simmer covered for an additional 15 minutes before serving.
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Serve with lemon wedges, and enjoy!
Nutrition
- Calories:Â 281.49kcal
- Fat:Â 6.21g
- Saturated Fat:Â 0.99g
- Monounsaturated Fat:Â 3.83g
- Polyunsaturated Fat:Â 0.98g
- Carbohydrates:Â 43.83g
- Fiber:Â 8.14g
- Sugar:Â 5.64g
- Protein:Â 16.39g
- Cholesterol:Â 2.06mg
- Sodium:Â 1628.25mg
- Calcium:Â 111.06mg
- Potassium:Â 934.81mg
- Iron:Â 5.79mg
- Vitamin A: 355.22µg
- Vitamin C:Â 55.09mg
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