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My review
Lentil Lemon Soup
CAYLARN
"This is a unique and tasty version of a traditional Lebanese lentil soup. Serve with some warm pita bread for a thoroughly filling and nutritious meal!"
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Ingredients
3 h 30 m servings 263 calsOriginal recipe yields 6 servings
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Directions
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- In a large saucepan, combine the chicken broth, 6 cups of water, 1 small onion, bay leaf, parsley and thyme. Bring to a boil, then reduce heat to low and simmer for about 1 1/2 hours. Strain, and reserve 4 cups of the 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 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 a minute, until fragrant. Place the chard in the pan, and cook until wilted, about 5 minutes. The smells here are delicious!
- 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.
Nutrition Facts
Per Serving: 263 calories; 5.5 g fat; 41.9 g carbohydrates; 15.7 g protein; 0 mg cholesterol; 263 mg sodium. Full nutrition
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Reviews
Read all reviews 2024 Ratings
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Most helpful positive review
10/14/2005
Very good, filling, great taste, and healthy. However, I found the length of the cooking times to be absurd and unnecessarily long. The first cooking time (for the broth), I cut back to 30 min...
Most helpful critical review
11/28/2005
Living in Italy it is hard to find all the seasonings this soup required (!) so I replaced the parsley and thyme with sage, and added a sprig of rosemary while simmering the broth. Everyone I s...
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10/14/2005
Very good, filling, great taste, and healthy. However, I found the length of the cooking times to be absurd and unnecessarily long. The first cooking time (for the broth), I cut back to 30 min...
4/20/2006
I highly recommend, the dark greens are so tasty in this soup unfortunetly the lemon really over powered the flavors, because of this the soup tasted better the next night. I'll make again with ...
11/19/2010
I loved this soup! I was skeptical about the quantity of broth and water called for, but after all of that simmering, you end up with the right amount. I made this vegetarian by using veg broth ...
5/1/2005
YO!! The wife hated it, but I was feel'n this one. BIG UP. I made some garlic cheesy bread to go with, yo perfect match....not enough good things I can say abouts it!!
4/8/2008
It's so healthy, that is the biggest benefit. The directions were a bog lenthy...Just boil the broth and put in lentils and later on at greens.You could use any green like mustard or kale too. I...
3/3/2007
I didn't realize this required pre-seasoning chicken stock, so instead I created a bouquet garni with the herbs, and used straight chicken stock in lieu of the water. I loved the lemony flavor ...
3/20/2006
I like this!! I agree with a previous comment about shortening the cooking time. I would only cook the lentils about 20-25 minutes and simply because I absolutely adore lemon, I think I will a...
7/30/2011
The best part of this recipe was adding my own home grown Swiss chard, parsley and lemons! A nice trick is to blend, (in a blender,) about 1/4 of the lentil soup part (before adding the chard.)...
11/28/2005
Living in Italy it is hard to find all the seasonings this soup required (!) so I replaced the parsley and thyme with sage, and added a sprig of rosemary while simmering the broth. Everyone I s...