Lemon and Lentil Soup

Lemon and Lentil Soup


30 people made this

This is a delicious lemony Lebanese style lentil soup. Use vegetable stock if you want it vegetarian.


Serves: 6 

  • 2 cups (500ml) chicken stock
  • 6 cups (1 1/2 cups) water
  • 1 small onion, peeled and diced
  • 1 bay leaf
  • 3 sprigs flat leaf parsley
  • 2 sprigs fresh thyme
  • 4 cups (1 litre) water
  • 275g brown lentils, rinsed and drained
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, crushed
  • 675g silverbeet - rinsed, stems removed and thinly sliced
  • good handful chopped fresh coriander
  • 100ml lemon juice
  • salt to taste
  • 1 lemon, cut into wedges

Preparation:30min  ›  Cook:3hours  ›  Ready in:3hours30min 

  1. In a large saucepan, combine the chicken stock, 6 cups water, 1 small onion, bay leaf, parsley and thyme. Bring to the boil then reduce heat to low and simmer for about 1 1/2 hours. Strain and reserve four cups of the stock for the recipe. Reserve the remaining stock for other uses.
  2. Pour the stock into a large soup pot and add 4 cups water to it. Stir in lentils and bring to the boil. Cover, reduce heat to low and simmer for about 1 hour.
  3. Heat olive oil in a large frying pan over medium heat. Add the large onion and cook until transparent, stirring frequently. Add the garlic and cook for just a minute, until fragrant. Place the silverbeet in the pan and cook until wilted, about 5 minutes. The smells here are gorgeous!
  4. Transfer the silverbeet and onion mixture to the pot with the lentils. Stir in the coriander and lemon juice. Season with salt and additional lemon if desired. Simmer covered for an additional 15 minutes before serving. Serve with lemon wedges.

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Reviews (5)


Used different ingredients. Living in Italy it is hard to find all the seasonings this soup required (!) so I replaced the parsley and thyme with sage, and added a sprig of rosemary while simmering the stock. Everyone I served it to really loved it, but I found the salt from the prepared chicken stock to be overwhelming. I think it would be good with feta cheese sprinkled on top. - 29 Sep 2008


Very good, filling, great taste, and healthy. However, I found the length of the cooking times to be absurd and unnecessarily long. The first cooking time (for the stock), I cut back to 30 min; also, I used all the stock and only added a little extra water. I cooked the lentils for about 30 minutes, until tender but not mushy, the way I like them, and I did not simmer it a full 15 minutes after adding the remaning ingredients. I think this would also be very good with spinach or any other green in place of the silverbeet. - 29 Sep 2008


YO!! The wife hated it, but I was feel'n this one. BIG UP. I made some garlic cheesy bread to go with, yo perfect match....not enough good things I can say abouts it!! - 29 Sep 2008

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