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Lebanese Lentil Soup

Lebanese Lentil Soup – Forkwise recipe card (illustration, no photo yet)
LunchLebanese⏱ 40 minServes 8EasyGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 3 cups red lentils
  • 12 cups water
  • 1 large red onion, diced
  • 2 small Yukon gold potatoes, diced
  • 1 medium zucchini, diced
  • 4 cups Swiss chard, chopped
  • 1 bunch cilantro, chopped
  • ¼ cup lemon juice, more to taste
  • 1 tsp cumin

Method

  1. In a large pot, add lentils and water and place on medium heat to boil.
  2. In a pan, sauté onions until pink, about 5 minutes. Add chopped Swiss chard and sauté together until chard is wilted, 2-3 minutes.
  3. After lentils have cooked about 8 minutes, add onion chard mixture, along with diced potatoes and zucchini to the boiling water.
  4. Add salt and pepper to taste.
  5. Reduce heat to medium-low, cover the pot, and cook until the potatoes and lentils are completely cooked, about 12 minutes.
  6. Add the chopped cilantro. Stir and cook for about 5 minutes.
  7. Add lemon juice and cumin before serving.

Recipe source: based.cooking · Unlicense (public domain dedication) · based.cooking contributors (skipper-davies) (source file) · Markdown removed; light copyedit
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