Lebanese Lentil Soup

Lebanese Lentil Soup

Ingredients

• 1 lb lentils picked over and rinsed

• 6 cups broth (veg, beef or poultry)

• 5 tablespoons extra-virgin olive oil, divided

• 1 1/2 large white onions, finely chopped

• 4 large cloves garlic, minced

• 1 cup (40 g) fresh parsley, chopped

• 1 tablespoon  Diamond Crystal kosher salt, plus more for seasoning; for table salt

• 8 ounces small red potatoes, cut into 1/2-inch pieces

• 2 teaspoons ground cumin

• 4 cups chopped Swiss chard leaves.

• Chard stems trimmed, cleaned and cut in 1/4- inch slices. 

• 5 tablespoons fresh lemon juice, plus more to taste (from 2 lemons)

• Tzatziki or Labneh for serving, optional

• Naan or Pita, optional

Preparations

In a large pot, add lentils and water. Bring water to a boil over medium-high heat. Stir briefly and
reduce heat to a simmer. Cook, stirring occasionally, adjusting heat as needed to maintain a simmer, until lentils are tender but remain intact, about 15 minutes. 

While lentils cook, in a medium stainless-steel skillet, heat 4 tablespoons olive oil until shimmering. Add
onions and chard stalks then cook, stirring often, until softened and beginning to brown, 5 to 7 minutes. Transfer onions to small bowl and set aside. (Do not wipe out skillet).

In now-empty skillet, add remaining 1 tablespoon oil and heat until shimmering. Add and garlic then cook until fragrant, about 30 seconds. Stir in parsley and cook until wilted, about 15 seconds. Transfer to a second small bowl and set aside.

In other large pot stir salt into the lentils. Add potatoes, cumin, and reserved onion mixture to lentils. Return to a simmer and cook, covered, stirring occasionally, until potatoes are tender, 10 to 15 minutes.

Stir in Swiss chard and cook until it turns bright green, about 3 minutes. Off-heat, stir in lemon juice, and reserved garlic-herb mixture. Season with additional salt and lemon juice to taste. 

Serve and garnish with a dollop of Tzatziki or labneh, if desired. Goes well with Kofta (lamb) kebabs and pita or naan.

Adapted from a Serious Eats Recipe

Urban Cowgill January 2026