Lemon Lentil Soup

Happy New Year my friends! I am starting off the new year with a healthy Lebanese Lentil soup. After an exciting New Years Eve of overeating and staying up way too late, this soup is perfect as it is deliciously warm and comforting but, filling at the same time. Lentils are a wonderfully healthy option because of all the healthy benefits they reap, such as lowering cholesterol, stabilizing blood sugar, high in protein, and aiding in heart and digestive health as well as weight loss. Lentils are very popular in Lebanese cuisine. Aside from the very well-known dish of Mujadara, there are also many soups are incorporate lentils. I posted one of my favourites “yellow lentil soup,” last Ramadan. The dish I am sharing with you today is known as “Adas Bil Hamod” which literally translates to Lentils in lemon.

The lentils used in this soup are the same brown lentils used in my Lentils and rice dish. There is also a leafy vegetable added which differs depending on who you ask. Some people use spinach, I, however, use Swiss chard as my mother taught me. You can definitely use rainbow chard if you are able to find it or red chard as it gives it a wonderful pop of colour. Lastly, the soup is flavoured with fresh lemon juice giving it a distinct lemony taste.

Ingredients

• 1 cup Brown Lentils
• 1 medium Onion
• 3 Clove of Garlic
• 2 tb. Olive Oil
• 1 Lemon
• 1 bunch Swiss Chard
• 2 tsp. Salt
• 1 tsp. Ground Cumin
• .5 tsp. Black Pepper
• 8 cups Water

Instructions

• Prep your ingredients by finely chopping a medium-sized onion and crushing or finely chopping 3 cloves of garlic.

  Wash the Swiss chard thoroughly and set aside to dry.
• Heat up the olive oil in a deep soup pot.

  Add the finely chopped onion and crushed garlic and sauté over medium heat for 5 minutes until translucent.

  Set aside in a small bowl.
• In the large pot, add 1 cup of brown lentil and 6-8 cups of water. Boil lentils over medium-high heat for 20 minutes until tender.
• Cut the stems off the Swiss chard and chop into ½-1 inch in width. Add to the lentils.
• Add the sautéed onion mixture along with salt, cumin, and black pepper.
• Let simmer for 10 minutes. Add more water if soup gets too thick. 
• Juice 1 lemon and add to the soup. Taste for seasoning and lemon. Serve warm with toasted bread. 

Nutrition

Calories: 152kcal | Carbohydrates: 24g | Protein: 9.1g | Fat: 7g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5.1g | Sodium: 1828mg | Potassium: 188mg | Fiber: 10g | Sugar: 1.8g | Vitamin A: 2205IU | Vitamin C: 23.1mg | Calcium: 29mg | Iron: 3.8mg