Garlicky Lebanese Lentil Soup with Swiss Chard and Lemon – Lebanese Special
Garlicky Lebanese Lentil Soup, also known as dressed-up Rushta, is a comforting and nutritious dish packed with earthy lentils, fragrant garlic, and the tangy brightness of lemon. This traditional Middle Eastern soup is enhanced by Swiss chard, adding both flavor and texture. It is hearty yet light, making it a perfect meal for any season. With a simple preparation and wholesome ingredients, this soup is a delightful option for a nourishing lunch or dinner. Let’s dive into this flavorful recipe
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
For the Soup:
- 1 cup brown or green lentils, rinsed and drained
- 6 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric (optional, for color and flavor)
- 1 bunch Swiss chard, stems removed and leaves chopped
- 1 large potato, diced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Juice of 1 large lemon (adjust to taste)
For Garnish:
- Extra lemon wedges
- Fresh parsley, chopped (optional)
- A drizzle of olive oil (optional)
Prepare the Lentils:
In a large pot, bring the lentils and water (or broth) to a boil.
Reduce the heat to medium-low and let the lentils simmer for about 15 minutes, partially covered.
Cook the Aromatics:
While the lentils are cooking, heat the olive oil in a separate pan over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic, cumin, coriander, and turmeric. Sauté for another minute until fragrant.
Combine and Simmer:
Add the sautéed mixture to the simmering lentils.
Stir in the diced potatoes and continue cooking for another 10-12 minutes, until the potatoes are tender.
Add the chopped Swiss chard and cook for an additional 5 minutes, until wilted.
Finish and Serve:
Stir in the salt, black pepper, and lemon juice. Adjust seasoning as needed.
Remove from heat and let the flavors meld for a few minutes before serving.
Ladle the soup into bowls and garnish with fresh parsley, a drizzle of olive oil, and extra lemon wedges on the side.
Recipe Notes :
Lentil Type : Brown or green lentils work best as they hold their shape. Red lentils will break down and create a creamier soup.
Swiss Chard Substitute : You can use spinach or kale if Swiss chard is unavailable.
Adjusting Acidity : Add more or less lemon juice depending on your taste preference.
Serving Suggestion : Enjoy this soup with warm pita bread or a simple side salad for a complete meal.
