CHARD LENTIL SOUP, LEBANESE-STYLE
Easy to prepare super delicious vegetarian soup.
Provided by Patricia.S
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 50.7 g, Fat 14 g, Fiber 11.8 g, Protein 10.5 g, SaturatedFat 2 g, Sodium 931 mg, Sugar 2.9 g
INSTANT POT® LEBANESE LENTIL AND CHARD SOUP
My mom often makes this Lebanese lentil soup. I adapted it for the Instant Pot®. It's a bit easier but just as good as the stovetop version!
Provided by LauraF
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion, potato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top; stir until fragrant.
- Pour in water and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in chard; cover soup and let sit until chard wilts, about 5 minutes. Uncover and stir in juice of 1 lemon.
- Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.
Nutrition Facts : Calories 201.5 calories, Carbohydrate 32.9 g, Fat 4.1 g, Fiber 14 g, Protein 11.2 g, SaturatedFat 0.6 g, Sodium 447.2 mg, Sugar 2.1 g
INSTANT POT® LEBANESE LENTIL SOUP (SHORBAT ADAS)
This Lebanese lentil soup is a beautiful sunny color thanks to red lentils. Garnish with a drizzle of olive oil and a dash of aleppo pepper, if desired.
Provided by LauraF
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over the vegetables and stir until fragrant.
- Pour in stock, water, and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
- Bake in the preheated oven until toasted, about 8 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
- Divide soup among bowls and scatter a handful of pita chips over each. Cut the second lemon into wedges and serve alongside.
Nutrition Facts : Calories 456.2 calories, Carbohydrate 76.7 g, Fat 8.9 g, Fiber 15.4 g, Protein 23.2 g, SaturatedFat 1 g, Sodium 1139.3 mg, Sugar 5.8 g
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LEBANESE LENTIL AND CHARD SOUP - DELICIOUSLY MEDITERRANEAN
From deliciouslymediterranean.com
Cuisine Middle EasternCategory SoupServings 4Estimated Reading Time 6 mins
- Prep your lentils. Wash lentil with cold water and drain. Check for any stone or other dabris in the lentils.
- Saute your onions. In a medium-sized pot (6qt) on medium-low heat add 1 tbsp of olive oil and the onions, and cumin. Cook until the onion are soft.
- Combine your ingredients. Then add lentils, potatoes, and vegetable stock to the pot. Bring to the lentils to a boil and reduce to a simmer. Cook uncovered for 10 minutes and remove any foam that comes to the surface.
- Simmer the soup. Reduce heat to low, cover the pot and continue cooking for 20-30 mintues or until the lentils are soft but not completely falling a part. Stir occasionally. You may need more water if the soup becomes too thick.
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