Rating: 4.5 stars
26 Ratings
  • 5 star values: 13
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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!

Recipe Summary

cook:
3 hrs
total:
3 hrs 30 mins
prep:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

  • 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

263 calories; protein 15.7g; carbohydrates 41.9g; fat 5.5g; sodium 262.8mg. Full Nutrition
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