I’ve made this lentil soup about two months ago but it took me a while to finally post it. And it’s about time cause yummy hearty soups are a staple during the sunless season.
I cooked my Lebanese inspired lentil soup with Swiss chard and bulgur wheat. I added freshly squeezed lemon juice and lots of garlic for the most vibrant flavor. This soup is filling, nutritious and absolutely delightful. And it’s the best to be shared with entire family!
Heat oil in a large pot over medium heat. Sauté onion until soft and translucent. Chop the stalks of the Swiss chard and add them to the pot along with the carrot. Stir and cook for few minutes.
Now add lentils and water and bring it to a boil. Lower the heat, cover and let it simmer for 15 minutes.
Meanwhile chop the greens of the Swiss chard. Add the greens and bulgur wheat into the pot. Cook for another 20 minutes.
Finally add minced garlic, lemon juice, salt and pepper. Taste for seasoning and switch off the heat. Cover and let it sit for 5 more minutes before serving.
Serve with chopped parsley and dollop of vegan sour cream if desired.
Note: if you don’t like the strong garlic flavor, sauté it along with other vegetables.
PrintLentil Soup with Swiss Chard and Bulgur
Lebanese inspired lemony lentil soup with Swiss chard and bulgur wheat.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Soup
- Cuisine: Lebanese, Vegan
Ingredients
Scale
- 1 medium onion, diced
- 1 small carrot, diced
- large bunch of Swiss chard
- 1 C brown lentils
- 2l water
- 1/2 C bulgur wheat
- 4 garlic cloves, minced
- juice of 1 lemon
- salt and black pepper to taste
- oil for cooking
- fresh parsley for garnishing
Instructions
- Heat oil in a large pot over medium heat. Sauté onion until soft and translucent. Chop the stalks of the Swiss chard and add them to the pot along with the carrot. Stir and cook for few minutes.
- Now add lentils and water and bring it to a boil. Lower the heat, cover and let it simmer for 15 minutes.
- Meanwhile chop the greens of the Swiss chard. Add the greens and bulgur wheat into the pot. Cook for another 20 minutes.
- Finally add minced garlic, lemon juice, salt and pepper. Taste for seasoning and switch off the heat. Cover and let it sit for 5 more minutes before serving.
- Serve with chopped parsley and dollop of vegan sour cream if desired.
Notes
If you don’t like the strong garlic flavor, sauté it along with other vegetables.
Nutrition
- Calories: 306
- Sugar: 5.4g
- Sodium: 564mg
- Fat: 4.7g
- Saturated Fat: 0.6g
- Carbohydrates: 52.3g
- Fiber: 20.8g
- Protein: 17.3g
- Cholesterol: 0mg
