📝 About This Recipe
A soul-warming staple of Lebanese home cooking, this 'Sour Lentil Soup' perfectly balances earthy brown lentils with the bright, zesty punch of fresh lemon and the mineral richness of Swiss chard. This humble yet sophisticated dish is traditionally prepared during the colder months, offering a nutritious and naturally vegan comfort that is both light and filling. The secret to its irresistible aroma lies in the 'taklia'—a final sauté of garlic and fresh cilantro that elevates the soup into a fragrant masterpiece.
🥗 Ingredients
The Base
- 1.5 cups Brown or Green Lentils (picked over and rinsed)
- 8 cups Water or Vegetable Broth (more if a thinner consistency is desired)
- 1.5 teaspoons Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Vegetables and Aromatics
- 1 large bunch Swiss Chard (stems finely chopped, leaves roughly chopped)
- 2 medium Russet or Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 1 large Yellow Onion (finely diced)
- 1/4 cup Extra Virgin Olive Oil (divided)
- 1 teaspoon Ground Cumin (for earthy depth)
The Taklia (Finishing Oil)
- 6-8 pieces Garlic Cloves (crushed into a paste with a pinch of salt)
- 1 large bunch Fresh Cilantro (finely chopped)
- 1/2 cup Lemon Juice (freshly squeezed, adjust to taste)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the rinsed lentils and 8 cups of water or vegetable broth. Bring to a boil over high heat.
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2
Once boiling, reduce the heat to medium-low and skim off any foam that rises to the surface. Cover and simmer for about 20 minutes until the lentils are halfway cooked.
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3
While the lentils simmer, heat 2 tablespoons of olive oil in a separate skillet over medium heat. Sauté the diced onions until they are translucent and just beginning to turn golden, about 8-10 minutes.
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4
Add the cubed potatoes and the finely chopped Swiss chard stems to the pot with the lentils. These require more cooking time than the leaves.
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5
Stir in the sautéed onions, ground cumin, salt, and black pepper. Continue to simmer the mixture for another 15 minutes, or until the potatoes are fork-tender.
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6
Prepare the 'Taklia': In the same skillet used for the onions, add the remaining 2 tablespoons of olive oil. Add the crushed garlic and sauté for 1 minute until fragrant but not browned.
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7
Add the chopped cilantro to the garlic and sauté for another 2 minutes until the cilantro has wilted and the mixture is highly aromatic. Set aside.
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8
Add the chopped Swiss chard leaves to the main soup pot. Stir well; the leaves will look like a lot but will wilt down quickly into the broth.
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9
Pour the garlic and cilantro mixture (the Taklia) into the soup pot, stirring to incorporate those intense flavors.
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10
Pour in the fresh lemon juice. This is the 'Hamod' (sour) element that defines the dish. Taste and add more lemon or salt if necessary.
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11
Let the soup simmer for a final 5 minutes to allow the flavors to meld together. If the soup is too thick, add a splash of boiling water to reach your desired consistency.
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12
Remove from heat and serve hot in deep bowls, ensuring every serving gets a good mix of lentils, potatoes, and greens.
💡 Chef's Tips
Use brown or green lentils as they hold their shape better than red lentils, which turn mushy. For a thicker texture, lightly mash a few of the cooked potato cubes against the side of the pot with a spoon. Do not add the lemon juice too early, as boiling it for a long time can sometimes result in a slightly bitter undertone. If Swiss chard isn't available, you can substitute with fresh spinach or kale, though chard is the traditional choice for its specific flavor profile. Always use fresh lemon juice—bottled juice lacks the bright, floral acidity required for an authentic taste.
🍽️ Serving Suggestions
Serve with warm, toasted Lebanese pita bread for dipping. Accompany with a side plate of fresh radishes, green onions, and pickled turnips to provide a crunchy contrast. A drizzle of high-quality extra virgin olive oil on top of each bowl adds a beautiful richness. Pairs wonderfully with a crisp, dry white wine like a Lebanese Sauvignon Blanc or Arak diluted with water. For a complete meal, serve alongside a fresh Fattoush salad.