Lebanese Lentil Soup
Make a big pot of this healthy, vegetarian (and vegan) soup. It’s made with green lentils, kale, sweet potato, ginger and lots of garlic and lemon. We like it garlicky, but if you’d prefer less simply reduce the amount to 2 to 3 cloves.
Ingredients
- ½ pound dry green lentils, rinsed (about 1¼ cups)
- 1 (32-ounce) container vegetable broth (4 cups)
- 2½ cups water
- 3 cups lacinato kale, Swiss chard or any of your favorite greens
- 1 tablespoon butter or olive oil
- ½ bulb garlic, peeled and minced
- ¾ cup chopped cilantro (about 1 small bunch)
- 2 medium celery stalks, diced into ¼-inch pieces
- 1 large carrot, diced into ¼-inch pieces
- 1 medium sweet potato (5 ounces), peeled and diced into ¼-inch pieces
- Optional: 1 tablespoon freshly grated ginger
- ½ teaspoon kosher salt
- Juice of ½ lemon
Instructions
- Add lentils to a large pot or Dutch oven; add broth and water. Bring to a boil, cover and simmer until tender, 30 minutes.
- While the lentils cook, wash and cut kale leaves from stems. Cut stems into small pieces and leaves into medium-sized strips.
- In a medium skillet, melt butter and add garlic; cook for less than 1 minute (you don’t want it to burn); add cilantro and mix until it softens. Immediately remove from heat (the cilantro should stay almost raw green); set aside.
- Once lentils are soft, add celery, carrots, sweet potato, kale stems and ginger (if using); add more liquid, if needed. Cook vegetables until soft, about 15 minutes.
- Add cilantro and garlic mixture, salt and lemon to pot; simmer for 2 to 3 minutes.
- Remove from heat and add greens; cover pot for 10 minutes. Mix soup and serve.
Notes
Editor’s Note: Cook the kale leaves with the vegetables if you prefer a softer texture.