Make a giant pot of this wholesome, vegetarian (and vegan) Lebanese Lentil Soup, made with inexperienced lentils, kale, candy potato, ginger and many garlic and lemon.
Lebanese Lentil Soup
This recipe makes a giant batch. It’s good for dinner, and you’ll freeze the remainder for lunches or dinner for a busy evening. I like lentil soup, so it’s the proper soup to have within the freezer at any time when a craving hits. A couple of of my favorites are Pink Lentil Soup with Spinach and Rooster and Lentil Soup.
My Lebanese buddy Maria, who has the Instagram Yoga_Poze, shared her do-it-yourself Lebanese Lentil Soup recipe with me. It’s wholesome and nourishing and makes sufficient for a number of meals, you possibly can freeze the leftovers too. She provides an entire head of garlic to it, however you should utilize as a lot as you want. It was attention-grabbing how Maria added the greens on the finish of the soup, which she does so that you don’t lose any of the vitamins. I added this to my record of recipes beneath $10, you possibly can see extra finances recipes there.
Is lentil soup wholesome?
Sure! Lentil soup may be very wholesome. Lentils are an amazing supply of plant-based protein and filled with nutritional vitamins and minerals, like iron and folate. To not point out, they’re a really reasonably priced protein.
Apart from all of the well being advantages of the lentils, this soup is packed filled with greens. The carrots, celery, candy potatoes, and kale add plenty of vitamins.
How do you make lentil soup from scratch?
Making lentil soup is straightforward. Step one is to boil the lentils in water and broth after which simmer for half-hour. Whereas the lentils are cooking, reduce the stems and leaves of the kale.
Subsequent, soften the butter in a medium skillet and prepare dinner the garlic for lower than a minute. Combine within the cilantro and take away the pan from the warmth earlier than the cilantro cooks.
As soon as the lentils are delicate, add in all of the greens (besides the kale leaves) and prepare dinner till these are delicate for about quarter-hour. Add the cilantro/garlic and lemon, and simmer for a few minutes. Then, take away the pot from the warmth, add in
the kale leaves, cowl for ten minutes, after which serve!
What goes with lentil soup?
This inexperienced lentil soup is superb by itself however would even be nice served with some bread, like pita or crusty sourdough, and a aspect salad for extra of an entire meal. Strive my Chopped Feta Salad.
Learn how to Freeze:
Since this recipe makes a lot lentil soup, it’s best to have loads of leftovers. You’ll be able to refrigerate the leftovers as much as 4 days or freeze as much as six months. Retailer the soup in freezer-safe containers or in zip-locked freezer luggage and lay flat in
the freezer.
To thaw, simply put the frozen soup within the fridge the evening earlier than you wish to eat it. In case you don’t have time for this step, you may also microwave frozen soup in 30-second intervals, stirring in between every interval.
Variations:
- There are various completely different sorts of lentils. This recipe requires inexperienced lentils, however for those who can’t discover them, you possibly can substitute the inexperienced with brown or crimson lentils.
- Swap out the kale with Swiss chard or one other leafy inexperienced.
- You’ll be able to substitute the candy potato with butternut squash.
Extra Lentil Recipes You Will Love:
- Asparagus and Inexperienced Lentils with Poached Egg
- Lentil and Rice Bowls with Eggs and Bacon
- Creamy Lentil Soup
- Lentil Salad
- Lentil Bowls with Avocado, Eggs and Cholul
Lebanese Lentil Soup
4.75 from
51 votes
2
Cals:
260
Protein:
13.5
Carbs:
45.5
Fats:
3
Make a giant pot of this wholesome, vegetarian (and vegan) Lebanese Lentil Soup, made with inexperienced lentils, kale, candy potato, ginger and many garlic and lemon.
Course:
Dinner, Lunch
Delicacies:
Lebanese
Prep:
10 minutes minutes
Prepare dinner:
1 hour hr
Complete:
1 hour hr 20 minutes minutes
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Saved! WW Factors
Yield:
10 servings
Serving Dimension:
1 1/2 heaping cups 1x 2x 3x
Elements
- ▢ 1 pound dry inexperienced lentil, rinsed (2 1/2 cups dry)
- ▢ 2 32 ounce bins greens broth (verify labels for GF), about 8 cups complete
- ▢ 5 cups water
- ▢ 2 massive carrots, diced 1/4 inch
- ▢ 3 massive celery stalks, diced 1/4 inch
- ▢ 1 massive candy potato, diced 1/4 inch (10 oz peeled)
- ▢ 1 1/2 cups chopped cilantro, (1 large bunch or 2 small bunches)
- ▢ 1 complete bulb garlic,, peeled and minced
- ▢ 2 tablespoons butter or olive oil
- ▢ 1 teaspoon kosher salt
- ▢ juice of 1 lemon
- ▢ 2 tablespoons recent grated ginger, optionally available
- ▢ 6 cups 1 bunch Lacinato Kale, Swiss chard or any of your favourite greens
Directions
- Add the lentils to a big pot or Dutch oven and add the broth and water.
- Convey to a boil, cowl and simmer till tender, half-hour.
- In the meantime, wash and separate the kale leaves from the stems. Reduce the stems to small cubes and reduce the leaves in massive items.
- In a medium skillet soften the butter and add the garlic, prepare dinner for lower than 1 minute, (don’t burn) then add the cilantro, combine it till it softens and take away from warmth instantly (the cilantro ought to keep nearly uncooked inexperienced) put aside.
- As soon as the lentils are delicate add all of the greens celery, carrots, candy potato, kale stems and ginger and prepare dinner till delicate, quarter-hour.
- As soon as they turn out to be delicate add the combination of cilantro and garlic together with the lemon on simmer for two to three minutes.
- Take away from warmth and add the greens, cowl the pot 10 minutes, then combine the soup and serve. Makes 16 cups.
