Lebanese Lentil Soup
This recipe makes a big batch. It is perfect for dinner, and you can freeze the rest for lunches or dinner for a busy night. I love lentil soup, so it’s the perfect soup to have in the freezer whenever a craving hits. A few of my favorites are Red Lentil Soup with Spinach and Chicken and Lentil Soup.
My Lebanese friend Maria, who has the Instagram Yoga_Poze, shared her homemade Lebanese Lentil Soup recipe with me. It’s healthy and nourishing and makes enough for several meals, you can freeze the leftovers too. She adds a whole head of garlic to it, but you can use as much as you like. It was interesting how Maria added the vegetables at the end of the soup, which she does so you don’t lose any of the nutrients. I added this to my list of recipes under $10, you can see more budget recipes there.
Is lentil soup healthy?
Yes! Lentil soup is very healthy. Lentils are a great source of plant-based protein and full of vitamins and minerals, like iron and folate. Not to mention, they’re a very affordable protein. Besides all the health benefits of the lentils, this soup is packed full of vegetables. The carrots, celery, sweet potatoes, and kale add lots of nutrients.
How do you make lentil soup from scratch?
Making lentil soup is easy. The first step is to boil the lentils in water and broth and then simmer for 30 minutes. While the lentils are cooking, cut the stems and leaves of the kale. Next, melt the butter in a medium skillet and cook the garlic for less than a minute. Mix in the cilantro and remove the pan from the heat before the cilantro cooks. Once the lentils are soft, add in all the vegetables (except the kale leaves) and cook until those are soft for about 15 minutes. Add the cilantro/garlic and lemon, and simmer for a couple of minutes. Then, remove the pot from the heat, add in the kale leaves, cover for ten minutes, and then serve!
What goes with lentil soup?
This green lentil soup is excellent on its own but would also be great served with some bread, like pita or crusty sourdough, and a side salad for more of a complete meal. Try my Chopped Feta Salad.
How to Freeze:
Since this recipe makes so much lentil soup, you should have plenty of leftovers. You can refrigerate the leftovers up to four days or freeze up to six months. Store the soup in freezer-safe containers or in zip-locked freezer bags and lay flat in the freezer. To thaw, just put the frozen soup in the refrigerator the night before you want to eat it. If you don’t have time for this step, you can also microwave frozen soup in 30-second intervals, stirring in between each interval.
Variations:
There are many different kinds of lentils. This recipe calls for green lentils, but if you can’t find them, you can substitute the green with brown or red lentils. Swap out the kale with Swiss chard or another leafy green. You can substitute the sweet potato with butternut squash.
More Lentil Recipes You Will Love:
Asparagus and Green Lentils with Poached Egg Lentil and Rice Bowls with Eggs and Bacon Creamy Lentil Soup Lentil Salad Lentil Bowls with Avocado, Eggs and Cholula
