Lebanese Lemon Lentil Soup – Hearty, Bright & Naturally Vegan
A warm, zesty Lebanese lentil soup with lemon, potatoes, and greens. Naturally vegan, hearty, and perfect for meal prep or cozy meals.
Ingredients
A warm, zesty Lebanese lentil soup with lemon, potatoes, and greens. Naturally vegan, hearty, and perfect for meal prep or cozy meals.
Instructions
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1 cup brown or green lentils, rinsed
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1 medium onion, diced
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4 garlic cloves, minced
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2 tbsp olive oil (or water for sautéing)
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2 medium potatoes, peeled and cubed
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6 cups vegetable broth or water
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4–5 cups chopped Swiss chard or spinach
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Juice of 2 lemons (about ¼ cup)
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Salt and black pepper, to taste
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¼ cup fresh cilantro or parsley (optional)
Notes
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In a large pot, heat olive oil and sauté onion until soft (5–7 minutes).
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Add garlic and cook 1–2 minutes more.
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Stir in lentils, potatoes, and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
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Add greens and cook another 5–7 minutes until wilted.
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Stir in lemon juice, salt, and pepper. Add herbs if using.
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Let rest for 10 minutes before serving.