Print

High Fiber Lebanese Lemon Lentil Soup – Zesty, Hearty & Wholesome

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty, fiber-packed Lebanese lemon lentil soup made with brown lentils, leafy greens, garlic, and a bright citrus finish. Naturally vegan and gluten-free.

Ingredients

Scale

  • 1½ cups brown or green lentils, rinsed

  • 6 cups vegetable broth or water

  • 2 tbsp olive oil

  • 1 onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 4 garlic cloves, minced

  • ½ bunch cilantro, chopped

  • 4–5 cups chopped Swiss chard or spinach

  • Juice of 2 lemons

  • 1 tsp cumin

  • Salt and pepper, to taste

  • Optional: crushed red pepper flakes, lemon zest

Instructions

  1. In a large pot, heat olive oil. Sauté onion, carrot, and celery until soft.

  2. Add garlic and cilantro; cook 1 minute.

  3. Stir in lentils, broth, cumin, salt, and pepper. Bring to a boil, then simmer 30–35 min.

  4. Add greens; cook 5–7 min more.

  5. Stir in lemon juice. Adjust seasoning.

  6. Serve hot with bread, lemon wedges, and herbs.

Notes

  • Use kale, spinach, or chard.

  • Stir in cooked rice for added bulk.

  • Keeps 5 days in fridge or 3 months in freezer.

Find it online: https://nosweatrecipes.com/high-fiber-lebanese-lemon-lentil-soup-zesty-hearty-wholesome/