Lebanese Lentil Soup with Lemon Recipe
Ingredients
| Lentils | 1 1/2 Cup (16 tbs) | |
| Water -7 to 8 cups | ||
| Beef bouillon cubes- 4 | ||
| Medium potato- 1, peeled and cut into 1 1/2-inch cubes | ||
| Swiss chard | 2 Bunch (100gm) | |
| Medium onion -1, finely chopped | ||
| Olive oil | 6 Tablespoon | |
| Coriander | 1 Bunch (100gm) | |
| Coriander | 2 Tablespoon, dried | |
| Garlic | 3 Clove (5gm) | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Lemon juice | 3 Tablespoon | |
| Lemon slices garnish | ||
Directions
MAKING
1. Take a large kettle and add lentils and water.
2. Stir in bouillon cubes and cover, boil, and then simmer for some time.
3. Stir in chard and potato, cover and cook at low heat for another 40 minutes until the lentils turn soft.
4. Take a saucepan, heat some oil and saute onion until it softens and turns golden. Keep it aside.
5. Save ΒΌ of the coriander for garnishing and combine the remaining with sauteed onions and garlic into the lentils during the last 5 minutes of cooking.
6. Add salt, pepper, ground cumin and lemon juice to the lentils and stir well.
7. Add more water if necessary to thin the soup.
SERVING
8. Serve the Lebanese lentil soup after garnishing with reserved coriander and lemon slices.
1. Take a large kettle and add lentils and water.
2. Stir in bouillon cubes and cover, boil, and then simmer for some time.
3. Stir in chard and potato, cover and cook at low heat for another 40 minutes until the lentils turn soft.
4. Take a saucepan, heat some oil and saute onion until it softens and turns golden. Keep it aside.
5. Save ΒΌ of the coriander for garnishing and combine the remaining with sauteed onions and garlic into the lentils during the last 5 minutes of cooking.
6. Add salt, pepper, ground cumin and lemon juice to the lentils and stir well.
7. Add more water if necessary to thin the soup.
SERVING
8. Serve the Lebanese lentil soup after garnishing with reserved coriander and lemon slices.
Chef
