Lentil Lemon Soup

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 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 20
  1. 24 Ratings

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Most helpful positive review

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

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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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...

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 ...

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 ...

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!!

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...

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 ...

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...

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.)...

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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