Maha's Lentil Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 4 medium onions, finely chopped
- 1⁄2 cup olive oil
- 1 tablespoon olive oil
- 4 carrots, peeled and finely chopped
- 6 -8 garlic cloves, minced
- 2 tablespoons dried coriander
- 1 lb dry lentils, rinsed and picked through
- 8 cups water
- 2 -3 tablespoons cumin
- 1 tablespoon salt (kosher or sea salt)
- 1 bunch swiss chard, stems removed and cut into 2-inch pieces
- 1 tablespoon flour
- 1⁄4 lb vermicelli or 1/4 lb angel hair pasta, broken into 1-inch pieces
- 2 lemons
directions
- In a large soup pot over medium-high heat, saute onions in 1/2 C oil until translucent.
- Add carrots and garlic and cook 2 to 3 minutes.
- Add coriander, stir well to coat vegetables, and cook until fragrant, about 2 minutes.
- Add lentils and stir well to coat.
- Add water to cover the ingredients by 3 inches (about 8 cups).
- Stir in cumin.
- Cook about 30 minutes, or until lentils are al dente (softened but not completely cooked).
- Season with approximately 1 Tbs. salt.
- Add Swiss chard and cook about 10 minutes.
- Remove 1 cup of broth and whisk in flour, then whisk back into soup pot.
- In a saute pan over medium-high heat, cook pasta in 1 Tbs. oil until lightly browned, about 2 minutes.
- Add pasta to soup and cook about 8 minutes.
- Ladle into bowls and squeeze about 1 Tbs. fresh lemon juice over each serving. Serve with pita chips or unseasoned croutons.
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RECIPE SUBMITTED BY
I am a person who loves to cook but I am trying to explore the healthy side of it all. I quite often look at recipes for their fat and calorie content only. I have been able to retire so I have even more time to Cook. So many recipes, so little time. :)