Chard Lentil Soup Lebanese Style Recipe - Allrecipes.com
Chard Lentil Soup Lebanese Style Recipe
  • READY IN 50 mins

Chard Lentil Soup Lebanese Style

Recipe by  

"Easy to prepare super delicious vegetarian soup."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
  2. Add potatoes to the boiling water, reduce heat to medium-low, cover the pot, and cook until the potatoes are completely cooked, about 12 minutes.
  3. Mix lemon juice, crushed garlic, and salt together in a bowl; add to the pot. Continue to cook at a simmer another 5 minutes. Stir olive oil into the mixture. Increase heat to high and cook another 1 to 2 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins

Footnotes

  • Cook's Notes:
  • Taste the soup while cooking and tune the garlic, salt, and lemon juice according to taste.
  • If Swiss chard is not available, you can substitute with collard greens.
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Reviews More Reviews

Oct 07, 2013

This is my favorite soup, it is the most delicious soup ever! My mom neighbor used to make this for me all the time and I always wondered how it is made. Now I have found this recipe. It is tried and true, easy and very hearty, thank you for sharing this!

 
May 18, 2014

I cant even begin to say how astonished I was at the flavor this soup delivered. Fantastic! The only thing I changed was swapping out half the water for a chicken or veggi broth.

 

9 Ratings

Jun 17, 2014

I cooked the recipe as noted. However, I also placed less lemon juice in, approximately 1/4 cup. I also added cumin to taste. When the soup was placed in the dishes, I also served the soup with graded parmesan cheese. A really good and healthy soup!

 
Jan 02, 2014

little too much lemon and I will add cumin next time but delicious!!!!!

 
Jun 12, 2014

A very delicious and easy to prepare soup that doesn't take too long to make. I did add cumin and pepper and used 3/4 cup of lemon juice instead of 1 cup. I will definitely make this again but may try it with even less lemon juice.

 

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Nutrition

  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 50.7 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14 g
  • 21%
  • Fiber
  • 11.8 g
  • 47%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 931 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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