Lebanese Lentil Soup

Servings: 4

This rich, warming soup never ceases to perk me up on a stormy winter day. Featuring disease-fighting antioxidants, bone-fortifying vitamin K, and digestion-boosting fiber, this nourishing recipe is the epitome of Mediterranean cooking—healthy, yet scrumptious!

INGREDIENTS

8 cups cold water
1 cup lentils
3 cups roughly chopped Swiss chard
2 medium potatoes, peeled and diced
1 tablespoon salt
½ teaspoon Lebanese seven-spice blend
½ teaspoon sumac
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 cup chopped fresh cilantro
2 garlic cloves, chopped
Juice of 1 lemon

INSTRUCTIONS

1. Combine the water and lentils in a large saucepan over medium-high heat. Cook for 15 minutes, stirring occasionally.
2. Add the Swiss chard, potatoes, salt, seven-spice, and sumac and cook for 15 minutes, until the potatoes are tender.
3. While the lentils are cooking, heat the olive oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes, until translucent. Add the cilantro and garlic and cook for 1 minute, until tender.
4. Transfer the onion mixture to the pan with the lentils. Stir to combine and add the lemon juice.
5. Remove from the heat and serve! Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • per one serving • 

Calories 287
Total Fat 0.89 g 1%
Saturated Fat 0.1 g 1%
Polyunsaturated Fat 0.3 g —
Monounsaturated Fat 0.1 g —
Trans Fat — 
Cholesterol — 
Sodium 1927 mg 80%
Total Carbohydrates 56.9 g 19%
Dietary Fiber 9.6 g 38%
Total Sugars 4.6 g —
Protein 16 g 32%
Vitamin A 893 mcg 101%
Vitamin C 54 mcg 91%
Vitamin D — 
Potassium 1159 mg 25%
Calcium 132 mg 13%
Iron 5.57 mg 31%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here