Lebanese
Lebanese Lentil Lemon Soup
A bright vegan lentil soup with Swiss chard or spinach, garlic, cumin, potatoes, olive oil, and lots of lemon.
Prep12 min
Cook35 min
Total47 min
Serves6
The good part
This Lebanese vegan lentil lemon soup is bright, cozy, and packed with greens, potatoes, cumin, garlic, olive oil, and lemon.
Flavor tip
Add lemon at the end so the soup tastes fresh and vivid.
Serving ideas
Serve with fresh herbs, extra lemon, olive oil, rice, or potatoes for a gluten-free meal.
Gather
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 cup brown or green lentils
- 2 potatoes, diced
- 6 cups vegetable broth
- 3 cups chopped Swiss chard or spinach
- 2 lemons, juiced
- Salt, black pepper, and parsley
Make
Method
- 01Cook onion and garlic in olive oil until fragrant.
- 02Add cumin, lentils, potatoes, broth, salt, and pepper.
- 03Simmer until lentils and potatoes are tender.
- 04Stir in Swiss chard or spinach until wilted.
- 05Finish with lots of lemon juice and parsley.
Keep cooking
Swaps, storage, and useful next steps.
Estimated nutrition varies by ingredients and brands used.