Lebanese Lentil Soup
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | red lentils | 3 cup | 635 kcal1g protein · 19g carbs · 0g fat | Buy |
| 2 | water | 12 cup | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 3 | large red onion | 1 piece | 44 kcal1g protein · 10g carbs · 0g fat | Buy |
| 4 | small Yukon gold potatoes | 0 g | — | Buy |
| 5 | medium zucchini | 1 piece | 37 kcal2g protein · 7g carbs · 0g fat | Buy |
| 6 | Swiss chard | 4 cup | 3773 kcal259g protein · 13g carbs · 298g fat · 0g fibre | Buy |
| 7 | cilantro | 30 g | 1 kcal0g protein · 0g carbs · 0g fat | Buy |
| 8 | lemon juice | 0.25 cup | 13 kcal0g protein · 4g carbs · 0g fat | Buy |
| 9 | cumin | 1 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients4503 kcal · 263g protein · 54g carbs · 298g fat · 0g fiber
Per serving563 kcal · 33g protein · 7g carbs · 37g fat · 0g fiber
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Directions
In a large pot, add lentils and water and place on medium heat to boil.
In a pan, sauté onions until pink, about 5 minutes. Add chopped Swiss chard and sauté together until chard is wilted, 2-3 minutes.
After lentils have cooked about 8 minutes, add onion chard mixture, along with diced potatoes and zucchini to the boiling water.
Add salt and pepper to taste.
Reduce heat to medium-low, cover the pot, and cook until the potatoes and lentils are completely cooked, about 12 minutes.
Add the chopped cilantro. Stir and cook for about 5 minutes.
Add lemon juice and cumin before serving.
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