Lentil Lemon Soup Recipe - Allrecipes.com
  • READY IN 3+ hrs

Lentil Lemon Soup

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 30 mins

Directions

  1. 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.
  2. 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.
  3. 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!
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 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; also, I used all the broth and only added a little extra water. I cooked the lentils for about 30 minutes, until tender but not mushy, the way I like them, and I did not simmer it a full 15 minutes after adding the remaning ingredients. I think this would also be very good with spinach or any other green in place of the chard.

 
Most Helpful Critical Review
Nov 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 served it to really loved it, but I found the salt from the prepared chicken stock to be overwhelming. I think it would be good with feta cheese sprinkled on top.

 

21 Ratings

Apr 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 half the lemon suggested.

 
May 01, 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!!

 
Apr 08, 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. Immidiately I wanted to eat it all but by the next day, I was sick of it!

 
Mar 10, 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 and enjoyed the addition of swiss chard. Like many, I shortened the cooking time for the stock and for the lentils.

 
Mar 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 add more than 1/2 cup next time. I would also add the TIP to those not familiar with chard, that like spinach, it is important to wash sufficiently to get the dirt off the leaves. I am sure I will make this again.

 
Nov 22, 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 instead of chicken. I went a littler heavier on the thyme sprigs and used a little less than 1/2 cup of lemon juice. I suggest adding 1/4 cup at first, tasting it and then adding lemon as needed. The soup has a lot of depth when it comes to flavor and the lemon and thyme have your taste buds craving more. I highly recommend this wonderful, hearty soup!

 

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Nutrition

  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 18.5 g
  • 74%
  • Protein
  • 15.7 g
  • 31%
  • Sodium
  • 327 mg
  • 13%

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

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