AuthorbaidooneIn this traditional Lebanese soup recipe, lentils and vegetables are cooked in a lemony broth scented with cumin, dry mint and black pepper. This soup tastes best when it’s cooled down a bit.
Cut the potatoes and onions.
In a soup pot, bring lentils and 4 cups water to boil over high heat. Reduce heat and simmer, covered, just until lentils are tender, about 15-20 minutes.
Add potatoes and let it cook. Add the onions and season with salt, black pepper, cumin, and dried mint. Sauté until very soft and translucent. Add the minced garlic and sauté just until fragrant. Add the Swiss chard and sauté until tender. Sprinkle with flour and stir until combined.
Add the Swiss chard mixture to the lentils, stir in the lemon juice, and heat through for 4-5 minutes. Season with additional, salt, pepper and lemon juice to taste before serving warm.
Ingredients
Directions
Cut the potatoes and onions.
In a soup pot, bring lentils and 4 cups water to boil over high heat. Reduce heat and simmer, covered, just until lentils are tender, about 15-20 minutes.
Add potatoes and let it cook. Add the onions and season with salt, black pepper, cumin, and dried mint. Sauté until very soft and translucent. Add the minced garlic and sauté just until fragrant. Add the Swiss chard and sauté until tender. Sprinkle with flour and stir until combined.
Add the Swiss chard mixture to the lentils, stir in the lemon juice, and heat through for 4-5 minutes. Season with additional, salt, pepper and lemon juice to taste before serving warm.