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Writer's pictureBasma Masri
Jun 20, 20201 min read

Lebanese lemon & lentil soup

Serves 4

 

Calories: 476kcal

Carbs: 60g

Fat: 8g

Protein: 31g


 

A healthy, hearty, flavourful soup. Perfect for sharing with friends.

 
 

INGREDIENTS

  • 3 courgette, cubed

  • 1 medium potato, cubed

  • 1 medium brown onion, finely cubed

  • 1/2 bulb garlic

  • 1/4 cup lentils

  • 1/3 Tsp dried mint

  • 1/2 Tsp cumin

  • 1/4 Tsp salt

  • 2 lemons, squeezed

  • 1 Tbsp olive oil

  • 1 Tbsp vegetable oil

  • 1 Tbsp cornflour

INSTRUCTIONS

  • In a large saucepan, over a medium- high heat, add the oil & chopped onions. Fry until translucent.

  • Add the lentils, garlic, potatoes, courgette, cumin & mint. Pour in enough water so that it is about 2 inches deeper than the lentil mixture.

  • Mix well to combine.

  • Bring to a boil, then reduce to medium heat. Simmer, covered, until lentils are tender, about 15 minutes.

If the mixture gets too thick, add a little more water.


  • Once the lentils are cooked and the potatoes & courgettes are tender, add a little salt to taste.

  • In a small bowl, combine the lemon juice & cornflour to form a slurry. Lower heat of the saucepan and stir in lemon juice. This will thicken the soup.

  • Garnish with a little drizzle of olive oil, serve hot on its own, or with your favourite bread.

 

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