Ingredients
-
1
-
2
-
5
-
2
-
3
-
1
-
1 1/2
-
1
-
2
-
1
-
-
2
-
6
-
-
Directions
This recipe makes a big batch. It is perfect for dinner, and you can freeze the rest for lunches or dinner for a busy night. I love lentil soup, so its the perfect soup to have in the freezer whenever a craving hits. A few of my favorites are Red Lentil Soup with Spinach and Chicken and Lentil Soup.,,My Lebanese friend Maria, who has the Instagram Yoga_Poze, shared her homemade Lebanese Lentil Soup recipe with me. Its healthy and nourishing and makes enough for several meals, you can freeze the leftovers too. She adds a whole head of garlic to it, but you can use as much as you like. It was interesting how Maria added the vegetables at the end of the soup, which she does so you dont lose any of the nutrients. I added this to my list of recipes under $10, you can see more budget recipes there.,There are many different kinds of lentils. This recipe calls for green lentils, but if you cant find them, you can substitute the green with brown or red lentils.,Swap out the kale with Swiss chard or another leafy green.,You can substitute the sweet potato with butternut squash.,Asparagus and Green Lentils with Poached Egg,Lentil and Rice Bowls with Eggs and Bacon,Creamy Lentil Soup,Lentil Salad,Lentil Bowls with Avocado, Eggs and Cholula
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Steps
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1
Done
|
Add the Lentils to a Large Pot or Dutch Oven and Add the Broth and Water Bring to a Boil, Cover and Simmer Until Tender, 30 Minutes |
|
2
Done
|
Meanwhile, Wash and Separate the Kale Leaves from the Stems. Cut the Stems to Small Cubes and Cut the Leaves in Large Pieces. |
|
3
Done
|
in a Medium Skillet Melt the Butter and Add the Garlic, Cook For Less Than 1 Minute, (dont Burn) Then Add the Cilantro, Mix It Until It Softens and Remove from Heat Immediately (the Cilantro Should Stay Almost Raw Green) Set Aside. |
|
4
Done
|
Once the Lentils Are Soft Add All the Vegetables Celery, Carrots, Sweet Potato, Kale Stems and Ginger and Cook Until Soft, 15 Minutes. |
|
5
Done
|
Once They Become Soft Add the Mix of Cilantro and Garlic Along With the Lemon on Simmer For 2 to 3 Minutes. |
|
6
Done
|
Remove from Heat and Add the Greens, Cover the Pot 10 Minutes, Then Mix the Soup and Serve. Makes 16 Cups. |
