Lebanese Lentil Soup 2 ways

By The Lebanese Plate · 60 min

Ingredients

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 8 to 10 minutes until soft and translucent.
2. Stir in the red lentils, rice and stock.
3. Bring to a boil, then reduce to a gentle simmer.
4. Cook for 20 to 25 minutes, stirring now and then, until the lentils and rice have broken down into a creamy soup.
5. Season with salt and black pepper to taste.
6. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 8 to 10 minutes, stirring now and then, until soft and lightly caramelised.
7. Add the lentils, potato, vegetable stock and cumin. Bring to a boil.
8. Reduce to a gentle simmer and cook for 20 minutes.
9. Stir in the Swiss chard or spinach and cook for another 10 to 15 minutes, until the lentils are tender and the greens have wilted.
10. Season with salt and black pepper to taste.
11. Just before serving, stir in the lemon juice, then taste and add more if you like.
12. Serve hot with extra lemon wedges on the side.

Summarized from The Lebanese Plate's video. Watch it for the details.

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OnionLemonRicePotatoLentilRed lentilChard