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Dinner · Middle Eastern · Weeknight
Lebanese Lentil Soup
author: skipper-davies Lebanese-Style Lentil Soup with Swiss Chard and Lemon
- 20 min hands-on
- 40 min total
- Serves 8
- under $4 a serving
- Vegan
- skillet
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 8
- 3 cupsred lentils
- 12 cupswater
- 1 largered onion, diced
- 2 smallYukon gold potatoes, diced
- 1 mediumzucchini, diced
- 4 cupsSwiss chard, chopped
- 1 bunchcilantro, chopped
- ¼ cuplemon juice, more to taste
- 1 teaspooncumin
Method one step at a time, with timers in the app
- In a large pot, add lentils and water and place on medium heat to boil.
- In a pan, sauté onions until pink, about 5 minutes. Add chopped Swiss chard and sauté together until chard is wilted, 2-3 minutes.⏱ 5 min
- After lentils have cooked about 8 minutes, add onion chard mixture, along with diced potatoes and zucchini to the boiling water.⏱ 8 min
- Add salt and pepper to taste.
- Reduce heat to medium-low, cover the pot, and cook until the potatoes and lentils are completely cooked, about 12 minutes.⏱ 12 min
- Add the chopped cilantro. Stir and cook for about 5 minutes.⏱ 5 min
- Add lemon juice and cumin before serving.
Allergens, with the fine print read
- ⚠Contains none of the nine major allergens we track, as written.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by Not supplied in source metadata, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.