1/7 Photos of Lebanese Lentil and Swiss Chard Soup
A simple, fairly quick recipe to enjoy as the nights grow cooler. And as NA*ME Tag gets busier! ;)
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Units: US | Metric
- 1Spread the lentils on a platter and pick them clean of any impurities. Rinse & drain.
- 2Put the lentils and water in a large saucepan and place over a high heat. Bring to the boil, reduce the heat to medium, cover the pan, and boil gently for 30 - 45 minutes or until the lentils are tender.
- 3While the lentils are cooking, wash the swiss chard, trim the dirty bottom ends of the stalks, if any, and chop into thin strips about 1/2-inch wide. Add to the lentils & simmer another 5-10 minutes until the chard has softened.
- 4Peel the garlic cloves, chop them coarsely, and put them in a mortar. Add a generous pinch of salt to absorb the juices released from the crushed garlic and pound with a pestle until you have a smooth paste. You could squeeze the garlic with a garlic crusher but the texture and taste of pounded garlic is nicer.
- 5Slowly incorporate the lemon juice into the garlic paste, then the olive oil.
- 6When the lentils and chard are done, stir the garlic mixture into the soup. Season with salt to taste and simmer uncovered for 5 minutes.
- 7Taste, adjust seasoning if necessary and serve at room temperature.
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Nutritional Facts for Lebanese Lentil and Swiss Chard Soup
Serving Size: 1 (254 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 152.6
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 81.2 mg
- Total Carbohydrate 16.4 g
- Dietary Fiber 7.4 g
- Sugars 0.8 g
- Protein 6.4 g
The following items or measurements are not included:
fresh swiss chard