Ads Will Not Print
Lebanese Lentil Soup
Make a big pot of this healthy, vegetarian (and vegan) Lebanese Lentil Soup, made with green lentils, kale, sweet potato, ginger and lots of garlic and lemon.
Ingredients
- 1 pound dry green lentil (rinsed (2 1/2 cups dry))
- 2 32 ounce boxes vegetables broth (check labels for GF) (about 8 cups total)
- 5 cups water
- 2 large carrots (diced 1/4 inch)
- 3 large celery stalks (diced 1/4 inch)
- 1 large sweet potato (diced 1/4 inch (10 oz peeled))
- 1 1/2 cups chopped cilantro ((1 big bunch or 2 small bunches))
- 1 whole bulb garlic, (peeled and minced)
- 2 tablespoons butter or olive oil
- 1 teaspoon kosher salt
- juice of 1 lemon
- 2 tablespoons fresh grated ginger (optional)
- 6 cups 1 bunch Lacinato Kale, Swiss chard or any of your favorite greens
Instructions
- Add the lentils to a large pot or Dutch oven and add the broth and water.
- Bring to a boil, cover and simmer until tender, 30 minutes.
- Meanwhile, wash and separate the kale leaves from the stems. Cut the stems to small cubes and cut the leaves in large pieces.
- In a medium skillet melt the butter and add the garlic, cook for less than 1 minute, (don’t burn) then add the cilantro, mix it until it softens and remove from heat immediately (the cilantro should stay almost raw green) set aside.
- Once the lentils are soft add all the vegetables celery, carrots, sweet potato, kale stems and ginger and cook until soft, 15 minutes.
- Once they become soft add the mix of cilantro and garlic along with the lemon on simmer for 2 to 3 minutes.
- Remove from heat and add the greens, cover the pot 10 minutes, then mix the soup and serve. Makes 16 cups.
Notes
You can use less garlic if you wish, we like it garlicky but 4 to 5 cloves would work.
Nutrition
Serving: 11/2 heaping cups, Calories: 260kcal, Carbohydrates: 45.5g, Protein: 13.5g, Fat: 3g, Saturated Fat: 1.5g, Cholesterol: 6mg, Sodium: 275.5mg, Fiber: 9g, Sugar: 6g
- WW Points: 2