Lebanese chard and lentil soup

    50 min

    An easy-to-prepare recipe for a Lebanese-style lentil soup with Swiss chard, potatoes, and plenty of garlic and lemon juice.

    2 people made this

    Serves: 8 

    • 2L water
    • 200g large brown lentils, rinsed
    • 150g thinly sliced Swiss chard
    • 4 large potatoes, cut into cubes
    • 250ml freshly squeezed lemon juice
    • 6 cloves garlic, crushed (or more to taste)
    • 1 tablespoon salt, or to taste
    • 120ml olive oil

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Bring water to the 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.
    2. 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.
    3. 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.

    Cook's note

    Taste the soup while cooking and tune the garlic, salt and lemon juice according to taste.

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    Reviews in English (26)


    This is my favorite soup, it is the most delicious soup ever! My mom neighbor used to make this for me all the time and I always wondered how it is made. Now I have found this recipe. It is tried and true, easy and very hearty, thank you for sharing this!  -  07 Oct 2013  (Review from Allrecipes US | Canada)


    I cooked the recipe as noted. However, I also placed less lemon juice in, approximately 1/4 cup. I also added cumin to taste. When the soup was placed in the dishes, I also served the soup with graded parmesan cheese. A really good and healthy soup!  -  17 Jun 2014  (Review from Allrecipes US | Canada)


    Literally one of my favorite soup ever. We make it every few weeks. I can't believe how much flavor this soup has. Take a chance on this!! You'll love it. We make the exactly as the recipe is written.  -  18 May 2014  (Review from Allrecipes US | Canada)

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