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Lebanese Lentil Soup A warm bowl of Lebanese lentil soup with green lentils, sweet potato, kale, and carrots, garnished with fresh cilantro.

Lebanese Lentil Soup

This hearty and nourishing Lebanese lentil soup is bursting with vibrant flavors from garlic, ginger, sweet potatoes, and greens. It's healthy, vegan, and incredibly comforting.
5 from 1 vote
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Course: Dinner, Lunch
Cuisine: Lebanese
Keyword: healthy soup, Lebanese recipes, lentil soup, vegan soup
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Total Time: 2 hours 30 minutes
Servings: 10
Calories: 260kcal
Cost: $8

Ingredients

  • 1 pound dry green lentils rinsed, about 2 ½ cups dry
  • 2 boxes 32 ounces each vegetable broth (ensure it's gluten-free if needed)
  • 5 cups water
  • 2 large carrots diced, about ¼ inch
  • 3 large elery stalks diced, about ¼ inch
  • 1 large sweet potato peeled and diced, about 10 oz
  • 1 ½ cups fresh cilantro about 1 large bunch or 2 small bunches
  • 1 whole garlic bulb peeled and minced
  • 2 tablespoons butter or olive oil for sautéing
  • 1 teaspoon kosher salt for seasoning
  • Juice of 1 lemon freshly squeezed
  • 2 tablespoons fresh grated ginger optional, adds extra zing
  • 6 cups Lacinato kale or Swiss chard, or your preferred greens, roughly chopped

Instructions

  • Add the lentils to a large pot or Dutch oven along with the vegetable broth and water. Bring everything to a boil, then cover and simmer until the lentils are tender, about 30 minutes.
    Pouring vegetable broth into a pot filled with dry lentils and chopped vegetables, ready for cooking.
  • While the lentils cook, wash and separate the kale leaves from their stems. Dice the stems into small pieces and tear the leaves into larger chunks.
  • In a medium skillet, melt the butter (or heat the olive oil) over medium heat. Add the garlic and sauté for less than a minute (be careful not to burn), then stir in the cilantro. Cook until softened but still bright green, then remove from heat and set aside.
  • Once the lentils are tender, add the diced carrots, celery, sweet potato, kale stems, and grated ginger to the pot. Continue to cook until the vegetables are soft, around 15 minutes.
    A close-up of fresh ingredients for Lebanese lentil soup, including sliced carrots, sweet potatoes, and celery in a pot.
  • Add the garlic-cilantro mixture and lemon juice to the soup. Let everything simmer together for an additional 2-3 minutes, allowing the flavors to meld.
  • Remove the soup from the heat and stir in the kale leaves. Cover the pot and let it sit for about 10 minutes to allow the greens to wilt.
    A hearty pot of Lebanese lentil soup with lentils, carrots, sweet potato, and kale simmering together, ready to be served
  • Once the soup is ready, stir it well and serve! It yields about 16 cups.

Notes

This soup is a perfect way to warm up on a cold day, packed with plant-based nutrients that fill you up without being too heavy. Customize it with your favorite greens!

Nutrition

Serving: 1g | Calories: 260kcal (13%) | Carbohydrates: 45.5g (15%) | Protein: 13.5g (27%) | Fat: 3g (5%) | Saturated Fat: 1.5g (9%) | Cholesterol: 6mg (2%) | Sodium: 275.5mg (12%) | Fiber: 9g (38%) | Sugar: 6g (7%)
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