Lebanese Lentil and Swiss Chard Soup
Warm up your soul with a hearty bowl of Lebanese Lentil and Swiss Chard Soup, a comforting, nutrient-packed dish that’s brimming with bold Middle Eastern flavors. This vegan-friendly recipe combines tender green or brown lentils with earthy Swiss chard, fragrant cumin, and coriander, all brought together with a bright splash of fresh lemon juice. Sautéed onions and garlic add depth, while optional red chili flakes provide a gentle kick of heat. Ready in just an hour and easy to prepare, this one-pot wonder is as wholesome as it is delicious, perfect for a cozy dinner or meal prep. Serve it with crusty bread or pita for a satisfying, warming experience.
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 6 cups water
- 1 bunch Swiss chard leaves
- 1 medium onion
- 3 garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
Rinse the lentils under cold water to remove any debris, and set them aside.
Bring 6 cups of water to a boil in a large pot. Add the rinsed lentils and reduce the heat to a simmer. Cover and cook for 25 minutes, stirring occasionally.
While the lentils are cooking, wash the Swiss chard thoroughly. Separate the stems from the leaves. Chop the stems into small pieces and coarsely chop the leaves. Set aside.
Finely chop the onion and mince the garlic cloves.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
Add the minced garlic, ground cumin, ground coriander, and red chili flakes (if using) to the skillet. Cook for an additional 1-2 minutes, stirring constantly to avoid burning.
Stir in the chopped Swiss chard stems and cook for 3 minutes. Then, add the chopped Swiss chard leaves and cook for another 3-5 minutes, until they wilt.
Once the lentils have simmered for 25 minutes, add the cooked Swiss chard mixture to the pot. Stir well to combine.
Season the soup with salt, black pepper, and lemon juice. Let it simmer for an additional 10-15 minutes, or until the lentils are tender and the flavors have melded.
Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to your preference.
Serve the soup hot, optionally garnished with a drizzle of olive oil and some crusty bread or pita on the side.
Nutrition Facts
Calories |
184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 3.2 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
