Lebanese Style Red Lentil Soup Recipes

CHARD LENTIL SOUP, LEBANESE-STYLE

Steps:

• Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
• Add potatoes to the boiling water, reduce heat to medium-low, cover the pot, and cook until the potatoes are completely cooked, about 12 minutes.
• Mix lemon juice, crushed garlic, and salt together in a bowl; add to the pot. Continue to cook at a simmer another 5 minutes. Stir olive oil into the mixture. Increase heat to high and cook another 1 to 2 minutes.

LEBANESE RED LENTIL SOUP

Steps:

• Sautee onions in the olive oil or butter until soft and translucent.
• Add the stock, lentils, and rice. Bring to a boil, then reduce heat to low and cover partially.
• When lentils are broken down and rice is almost cooked (about 10 minutes), add the Arabic seven spice, cumin, salt, pepper, and Aleppo pepper, if using it.
• Simmer soup for another 15-20 minutes.
• Turn off heat and then add the lemon juice.
• NOTE: Add more stock or water to thin it out if it becomes too thick. At the correct consistency, you should be able to pour the soup into bowls.
• Serve with crusty bread and additional lemon wedges.

LEBANESE-STYLE RED LENTIL SOUP

Steps:

• Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
• Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
• Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.