Vermicelli soup

Lebanese Lamb Soup

This Lebanese Lamb Soup is a nourishing soup recipe that makes one delicious meal! It’s perfectly hearty and filling thanks to the tender chunks of protein-rich lamb and vermicelli noodles, rice and fresh parsley. Plus it’s a versatile recipe so feel free to add veggies if you’d like.

Lamb stew soup

Lebanese Lamb Soup

After simmering for an hour on the stove top this soup has such a delicious rich flavor and the lamb chucks are so deliciously tender. This is a perfect comforting fall and winter soup, but when you’ve got fresh parsley from your garden to use up in the summer, this soup is a winner!

Ingredients for Lamb Soup Recipe

(Scroll below for full recipe with exact measurements and a printable option)

Lamb Chunks

Olive oil

Vermicelli noodles

Rice

Middle Eastern spices

Salt

Parsley

Pine nuts

hearty soup ingredients

How to Make this Hearty Lamb Noodle Soup:

Sear the lamb. Place a heavy-bottomed pot over medium-high and heat the olive oil, then add the lamb cubes, salt and spices and sear until they’re browned on all sides.

sear lamb stew

Simmer the soup: Add water and bring the soup to a boil, then reduce to low and simmer for 1 hour or until the lamb is super tender.

Shallow fry the vermicelli noodles: While soup is simmering; place a small frying pan over medium heat, heat olive oil and add vermicelli noodles. Cook until golden brown, mixing frequently so they cook evenly.

Shallow fry the pine nuts- if using: place a small frying pan over medium heat, heat olive oil and add pine nuts. Cook until golden brown, mixing frequently so they cook evenly.

pine nuts and vermicelli noodles

Assemble the soup: After one hour of simmering, and when the lamb is tender, add rice, golden vermicelli and fresh chopped parsley. Cook for additional 20-25 minutes or until rice is cooked.

Serve and enjoy! Taste and adjust the seasoning if needed. Ladle into bowls, garnish with toasted pine nuts and/or chopped parsley, then serve and enjoy!

Lebanese Lamb Soup

Frequently Asked Questions:

  • What can I use instead of lamb leg or shoulder? If you can’t source lamb leg or shoulder meat, you can also or purchase precut lamb stew meat.
  • Can I add vegetables to this Lebanese soup? Yes, you can add you’re favorite veggies, such as carrots and potatoes. Add them in when you add the rice.
lamb pasta soup

Love soups?

If you love a hearty soup as much as I do then these recipes below are perfect any day of the year!

Lebanese Chicken Soup With Vegetables

Makhlouta-15 Bean Soup

Lentil Soup with Pasta

Lebanese Red Lentil Soup

If you make this Lebanese Vermicelli soup recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

Vermicelli soup

Lebanese Lamb Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Ingredients

  • 1 lb boneless lamb leg or shoulder, trimmed of excess fat, cut into 1 1/2" pieces
  • 3 tablespoons olive oil- divided
  • 1 teaspoon salt- more if needed
  • 1/2 teaspoon all spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup vermicelli noodles
  • 1/3 cup medium grain rice
  • 1/4 cup parsley, finely chopped
  • 4 tablespoons pine nuts- for garnishing

Instructions

    1. Place a medium sized heavy-bottomed soup pot over medium-high, heat. Heat 1 tablespoon olive oil, then add the lamb cubes, salt and spices and sear, turning occasionally until well browned.  
    2. Add water and bring to a boil, then reduce the heat to low, cover and simmer for about 1- 1.5 hours until the lamb is tender.
    3. Meanwhile, while lamb is cooking; shallow fry the vermicelli noodles. Place a small frying pan, add 1 tablespoon olive oil and heat over medium heat. Then add broken vermicelli noodles. Cook until golden brown, mixing frequently so they cook evenly. Transfer to a plate.
    4. In the same frying pan, add another tablespoon of olive oil and heat over medium heat. Add pine nuts and toast, just until golden, turning frequently so they cook evenly. Transfer to a plate.
    5. After one hour of simmering, and when the lamb is tender, add the rice and cook for additional 20 minutes or until rice is cooked
    6. Stir in vermicelli noodles and fresh chopped parsley.
    7. Serve and enjoy!

Recommended Products

The recommended products below are affiliate links to products I use and love!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 35gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 105mgSodium: 78mgCarbohydrates: 10gFiber: 1gSugar: 0gProtein: 32g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Lebanese beans soup

Makhlouta-15 Bean Soup

This 15 Bean Soup is a hearty Lebanese dish known as Makhlouta. This vegan healthy soup is made with beans and a handful of basic ingredients. It’s flavorful and filling and perfect for a cold winter dinner!

maklouta

15 Bean Soup- Makhlouta Soup:

Meet my favorite Lebanese bean soup! Makhlouta or Makhloota translates to “mixed” in Arabic. This recipe uses a mix of “15 beans” but you don’t need to separately buy 15 different kinds of beans; rather, you can pick up a bag of “bean soup mix”, usually found by the dried bean section of your grocery store, the rest of the ingredients are easy staples. I bet you have most of them on hand right now.

Ingredients for Lebanese Makhlouta:

(Scroll down to recipe card, for exact measurements and a printable option.)

15 Bean Soup Mix. Look for anything called “bean soup mix.” Some bean mixes have 13 or 16. I used this bean soup mix. If your bean soup mix comes with a seasoning packet, simply discard it; this soup is already seasoned.

Cumin: Takes this soup over the top.

Onion: You will need two onions, one cut into thin slices and the other one blended in a food processor with the cumin spice.

Bulgur: Coarse bulgur wheat– number 3 or 4 is best. You can skip it, if it’s not available.

Salt: To Taste.

Water: about 6 cups.

Lebanese beans soup- makhlouta

How to Make Makhlouta Soup:

You will need to soak the beans overnight. If you forgot to soak them, not a problem. I have a quick soak method for you in the tips section below.

  • Rinse beans and drain. Sort any unwanted debris.
  • Place beans in a large pot of cool water. Cover and allow to soak at least 8 hours or overnight. After soaking, drain water.
15 bean mix- makhlouta
  • Add water to cover the drained beans.
  • Bring to a boil, then partially cover and simmer until the beans begin to break down.
  • Stir in thin sliced onions and bulgur. Simmer until bulgur is fully cooked.
makhlouta recipe
  • Meanwhile, in your food processor, add onion and cumin and process until well blended.
onion and cumin for bean soup
  • Add to the the soup and cook for an additional 10 minutes.
  • Adjust seasoning as desired, and serve hot. ENJOY!
Lebanese Bean Soup

What Beans are in 15 Bean Soup?

Different bean bags may contain some variations of this mixture. Here is what the one I used contained:

Northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, and black bean.

Tips for Making the Best Makhlouta Recipe:

  • Soaking beans before cooking decreases cooking time and can remove some of the complex sugars, making them more digestible. Be sure to discard the soaking liquid and use fresh water for cooking.
  • Soaking is optional. If beans are not soaked, add 1 cup extra liquid and cook 45-60 minutes longer (or until beans are tender).

How to Store and Reheat Lebanese Bean Soup:

  • To Store. Store leftover bean soup in an airtight storage container in the refrigerator for up to 5 days.
  • To Reheat. Rewarm soup on the stove over medium-low heat until hot. You can also reheat leftovers in the microwave until heated through.
  • To Freeze. Place soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

More Lebanese Soup Recipes:

Lebanese Red Lentil Soup

Lentil Soup with Pasta

Lebanese Lemon Lentil Soup

Makhlouta- Makhloota- The Best Bean Soup Recipe

Lebanese beans soup

Lebanese 15 Bean Soup- Makhlouta

Yield: 6
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

This 15 Bean Soup is a hearty Lebanese dish known as Makhlouta. This vegan healthy soup is made with beans and a handful of basic ingredients. It’s flavorful and filling and perfect for a cold winter dinner!

Ingredients

  • 1 pound 15 bean soup mix
  • 1 large onion- sliced into thin slices
  • 1 medium onion- processed in food processor
  • 1 tablespoon cumin
  • 1/2 cup coarse bulgur
  • 6 cups water
  • Salt- start with 1 teaspoon

Instructions

  1. Rinse beans and drain. Sort any unwanted debris.
  2. Place beans in a large pot of cool water. Cover and allow to soak at least 8 hours or overnight. After soaking, drain water.
  3. Add water ( about 6 cups) to cover the drained beans.
  4. Place over medium high heat, bring to a boil, then partially cover, reduce heat to medium low and simmer, stirring it occasionally until the beans begin to break down, about 50 minutes.
  5. Stir in thin slices of onions and bulgur. Simmer until bulgur is fully cooked.
  6. Meanwhile, in your food processor, add onion and cumin and process until well blended.
  7. Add to the the soup and cook for an additional 10 minutes.
  8. Adjust seasoning as desired, and serve hot.
  9. ENJOY!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 3020mgCarbohydrates: 55gFiber: 22gSugar: 9gProtein: 16g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Lebanese soup

Lebanese Red Lentil Soup- Yellow Lentil Soup

This easy Lebanese Red Lentil Soup recipe, also known as yellow lentil soup is a must try if you’re looking for a flavorful soup, that’s vegan and protein rich. It’s healthy, hearty and makes for a perfect holiday or weeknight rush dinner. Ready is less than 30 minutes!

Lebanese red lentil soup

Lebanese Red Lentil Soup

If you ever thought lentils were boring, this one pot Lebanese red lentil soup recipe with cumin, black pepper, short grain rice, shredded carrots and onions will prove you wrong!

This soup is comforting, easy to make, and ready in just 30 minutes. 

You can’t ask for much more in life 😉

Red Lentils/ Yellow Lentils:

Lentils is a staple in Lebanese cuisine. I love cooking anything with lentils, especially red or yellow lentils (they both work the same in this recipe) because they cook in about 20 minutes and taste great! They also tend to get a little soft after cooking, making them perfect in soups. 

How to Make Yellow Lentil Soup:

Ingredients:

This simple soup recipe requires only a handful of ingredients:

(Scroll down for full recipe with exact measurements and a printable option.)

  • Extra Virgin olive oil
  • Red lentils
  • Short grain rice
  • Carrots- Shredded
  • Onion- finely chopped
  • Ground cumin
  • Ground black pepper
  • Salt- to taste
  • Water

Steps by Step: 

  • In a medium-sized soup pot set over medium heat add olive oil.
  • Once the oil is hot add in the diced onion, salt, cumin, black pepper and sauté just until soft.
  • Add red lentils, mix well and sauté for another minute or so.
  • Pour in about 4-5 cups of water, and bring mixture to a boil. 
  • Turn down the heat to medium low, add shredded carrots and rice and stir everything together. 
  • Pop a lid on the pot, and simmer for about 20 minutes or until the rice and lentils are soft.
  • Taste and adjust seasonings if needed. 
  • Serve with your favorite toast and enjoy!

Here’s why you’ll love this Vegan Lebanese Yellow Lentil Soup:

Perfect weeknight dinner!

Quick and easy to make

Vegan and plant- based

Flavorful

Comforting 

So delicious

Lebanese red lentil soup

Possible Variations:

  • Make it with yellow, green or brown lentils. Just keep in mind that you will need to adjust the cooking time since different varieties of lentils cook in different amounts of time.
  • Add extra veggies that won’t take time to cook, such as spinach and Swiss chard. 
  • You can use medium grain rice if short grain rice is not available. 
  • I have seen some people also add 1 small head of potato to this soup. If you do, cut into small pieces so they cook easily. 

How can I store this Lebanese Red lentil Soup?

If you have any lentil soup leftovers, just pop it in the fridge in an airtight container once it has cooled, it will keep for up to 5 days. If the soup seems very thick after being in the fridge overnight you can thin it out with a little bit of water before re heating.

This soup is also freezer friendly; store in an airtight, freezer-safe container for up to 3 months. Defrost in the fridge overnight then reheat on the stovetop or in the microwave and add water to thin it out if needed. 

Do you love this Lebanese lentil soup? Why not try a few of my other Lebanese lentil recipes!

Lentil Soup with Pasta

Red Lentil Mujadara

Mujadara 

Red Lentil Tabouli Salad

Lebanese Lentil soup with vegetables

Spinach Lentil Soup with Lemon

If you make this Lebanese red lentil soup recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

 Lebanese Style Red Lentil Soup- Lebanese Yellow Lentils Soup

Lebanese soup

Lebanese Red Lentil Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Lebanese Red Lentil Soup is a healthy, hearty, vegan meal in a bowl. Perfect for busy weeknight meal!

Ingredients

  • 1 tablespoon olive oil
  • 1 cup red lentils
  • 1/4 cup short grain rice
  • 1 cup shredded carrots- about 2 medium carrots
  • 1 medium onion- finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt- more to tatse
  • Water- about 4-5 cups

Instructions

  1. In a medium-sized soup pot set over medium heat add olive oil.
  2. Once the oil is hot add in the diced onion, salt, cumin, black pepper and sauté just until soft.
  3. Add red lentils, mix well and sauté for another minute or so.
  4. Pour in about 4-5 cups of water, and bring mixture to a boil. 
  5. Turn down the heat to medium low, add shredded carrots and rice and stir everything together. 
  6. Pop a lid on the pot, and simmer for about 20 minutes or until the rice and lentils are soft.
  7. Taste and adjust seasonings if needed. 
  8. Serve with your favorite toast and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 693mgCarbohydrates: 23gFiber: 6gSugar: 4gProtein: 6g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Lebanese style lentil soup

Lentil Soup with Pasta

Hearty and healthy, this Lebanese Lentil Soup with Pasta is loaded with flavor. It is a nourishing, meatless, easy-to-make and delicious soup!

Lentil Soup with Pasta

Lentils are a pantry stable in my house, from soups to salads or main dishes, along with this Lentil Soup with Pasta, here are some other favorite Lebanese/ Middle Eastern inspired recipes to cook with lentils; Red Lentil MujadaMujadaraRed Lentil Tabouli SaladSpinach Lentil Soup with Lemon, Lebanese Red Lentil Soup and Lebanese Lentil soup with vegetables

INGREDIENTS: 

(Scroll all the way to down to get exact measurements and a printable option)

You probably have most the ingredients, if not all in your pantry for this Lebanese style lentil soup, which is a good reason to add this lentil soup recipe to your rotation. Here’s what you’ll need: 

  • Lentils. Brown Lentils work great for this recipe, because they hold their shape the best in soups. 
  • Pasta. Your choice of uncooked mini pasta, such as Farfalle, Elbows or Ditalini pasta.
  • Onions. Chopped into small pieces.
  • Salt. To taste. 
  • Cumin. Adds the Middle Eastern flavor touch!
  • Butter. About 1/2 a tablespoon of unsalted butter or margarine. 

Lebanese lentil soup with pasta

HOW TO MAKE LENTIL AND PASTA SOUP:

  • Place rinsed lentils and salt in a medium sized pot and cover with water. Bring to a boil then simmer until the lentils are tender, about 20 minutes, stirring occasionally.
  • Add onions, cumin, butter and mini pasta. You may use whatever small pasta you have on hand. Cook for another ten minutes until pasta is cooked. 
  • Taste and adjust salt if needed. 
  • Serve this Lebanese lentil soup with whole wheat toast and enjoy! 

Lentil and pasta soup

 

HOW TO STORE Lebanese LENTIL SOUP: 

Store lentil soup leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave or in a pan on the stove when ready to serve.

 Freeze lentil soup in freezer containers for up to 3 months. Just keep in mind that the texture of the pasta will change. Thaw overnight in the fridge before serving for best results. 

Do You Have To Soak Lentils Before Cooking Them?

No soaking is required! That’s the best part of cooking with brown lentils. They become tender after cooking for 30 minutes. Don’t skip rinsing them before cooking though, in case there is any dirt or debris left on them. 

Is this Lebanese Lentil Soup Healthy?

Yes! Lentils are protein rich, low in calories, and highly nutritious. This lentil soup contains lots of nutrients. The only fat in this soup recipe comes from 1/2 tablespoon of butter, which you can easily omit.

If you’ve tried this healthy Lebanese Lentil Soup with Pasta recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram or Facebook

Lebanese Lentil Soup with Pasta

Lentil and pasta soup

Lentil Soup with Pasta

Yield: 4
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Hearty and healthy, this Lebanese Lentil Soup with Pasta Recipe is loaded with flavor. Lentil soup is a nourishing, meatless meal that you can get ready in less than an hour!

Ingredients

Instructions

  1. In a large pot over high heat, add rinsed lentils, salt and about 6-8 cups of water.
  2. Bring mixture to a boil, reduce heat to medium low, cover the pot and simmer for 20-25 minutes or until lentils are soft.
  3. Add onions, butter, cumin, small pasta cover the pot and cook for an additional 10 minutes or until pasta is fully cooked.
  4. Taste and adjust salt if needed.
  5. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 660mgCarbohydrates: 31gFiber: 9gSugar: 3gProtein: 11g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

lentil soup bowls

Lebanese Lentil Soup with Spinach

This Lebanese Lentil Soup with Spinach is an easy one-pot vegan meal that is full of flavor. It’s light, nutritious and satisfying with lots of fiber. I make this soup with lentils, spinach, potatoes, carrots and fresh lemon whenever I’m in need of some healthy comfort food. What’s not to love?

lentil soup bowls

 

Lebanese Lentil Soup 

This Lebanese Lentil soup with spinach is a perfect way to use up all of those lentils stockpiled in the back of your pantry. This soup was inspired by my Lebanese Lemon Lentil Soup with Swiss Chard- Adas b Hamod recipe. 

Lebanese lentil soup

Ingredients to Make Lebanese Lentil Soup with Spinach:

(Find the exact measurements in recipe card at the end of this page)

  • Brown lentils. Works best for this recipe. They tend to retain their shape, so the consistency of the soup won’t change.

  • Spinach. I used baby spinach, no chopping required! You can also use frozen spinach.

  • Lemon juice. You can also add a sprinkle of sumac spice for extra tanginess. 

  • Onion. Diced.

  • Carrots. Cut into round slices

  • Potatoes. Cut into small bite pieces. 
  • Salt. To taste.

  • Extra virgin olive oil.

Tips to Make the Best Lebanese Lentil Soup with Spinach: 

  • For a thicker soup, mix one tablespoon of corn starch with a few tablespoons of warm water and pour over the soup at the end. Just before you add the lemon juice and let it simmer for 5 minutes.
  • Cook the lentils just until soft but not fully cooked, they will continue on cooking a little more after you add the veggies. 
  • Once you add the spinach, remove from heat immediately, to avoid overcooking them. 

lentil soup bowls

Do I need to soak lentils?

 No, you do not need to soak our lentils. Although it is a good idea to rinse lentils under running cold water before cooking. 

TO MEAL PREP THIS LEBANESE LENTIL SOUP WITH SPINACH: 

I like to make soup for meal prep. I make a large batch of soup, enjoy it for dinner and freeze or refrigerate the rest.

To Refrigerate: Keep covered and refrigerate for 3 to 4 days. Reheat in microwave in 30-second intervals until heated through.

To Freeze: Divide into individual freezer-safe containers. Freeze, covered for up to 3 months. To reheat, transfer to the refrigerator or reheat from frozen in 30-second intervals until heated through.

Lentil soup with spinach

 

MORE LENTIL RECIPES YOU MAY ENJOY:

Lebanese Red Lentil Soup

Lentil Soup with Pasta

Spinach Lentil Soup with Lemon

Red Lentil Mujadara

Mujadara

Red Lentil Tabouli Salad

If you try this Lebanese lentil soup with spinach, let me know! Leave a comment, rate it, and don’t forget to tag a photo #thesaltandsweetkitchen on Instagram ? You can also find me on Facebook and Pinterest for all the latest updates!

Lentil Spinach Soup

lentil soup bowls

Lebanese Lentil Soup with Spinach

Yield: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
This Lebanese Lentil Soup with Spinach is an easy one-pot vegan meal that is full of flavor. It’s light, nutritious and satisfying with lots of fiber. What’s not to love?

Ingredients

  • 8 cups water
  • 1 1/2 cups brown lentils – rinsed
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 1 1/2 cups chopped carrot (2 large carrots)
  • 2 potatoes- peals and cut into bite size pieces
  • 2 heaping cups shredded spinach
  • 1/2 cup Lemon juice- plus more for serving
  • Salt to taste

Instructions

  • In a large pot, heat olive oil over medium heat, add chopped onions and salt and cook for 5-7 minutes until wilted but not browned.
  • Add the lentils and mix well with the onions.
  • Pour water, bring to a boil, cover, lower heat to medium low and simmer until tender, 25-30 minutes.
  • Meanwhile, wash, peel and cut the potatoes and carrots into bite size pieces.
  • Once lentils are soft, add carrots and potatoes and cook for 10-15 minutes on medium heat or until veggies are tender.
  • Add the spinach and stir to combine.
  • Remove from heat, stir in lemon juice. Then taste and adjust flavor as needed, adding more salt or lemon juice.
  • Serve hot and enjoy!
  • Recommended Products

    The recommended products below are affiliate links to products I use and love!

    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 186mgCarbohydrates: 21gFiber: 7gSugar: 4gProtein: 7g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Lebanese chicken soup with vegetables

    Lebanese Chicken Soup With Vegetables

    Yum, Lebanese Chicken Soup with Vegetables… is everything you need on a fall or cold winter day. The variety of vegetables, cooked in the chicken broth is what makes this soup so hearty. If you have not made chicken soup from scratch, I highly recommend you to try this simple soup recipe.

    Lebanese chicken soup with vegetables

    Lebanese Chicken Soup

    Lebanese Chicken Soup with vegetables is the perfect way to use up all those veggies stocked in the fridge! I love that this soup recipe is so versatile, you can replace the veggies I used with others you may have on hand. I used handful of potatoes, carrots, onions, zucchini, parsley go into the mix in the perfectly spiced chicken broth. 

    What Type of Chicken is Used in Lebanese Chicken Soup:

    I prefer to use chicken thighs and legs for this soup. Not only do thighs and legs have the most flavor and tender texture when simmered, but their natural richness makes the soup more substantial. You can use chicken breasts if you’d like, but just keep in mind that the soup won’t taste as rich and hearty.

    How to Make Lebanese Chicken Soup

    • In a large pot, place chicken thighs and legs and cover with water (about 8 cups)
    • Place over high heat and bring to a boil. Skim foam.
    • Reduce heat to medium low, add a cinnamon stick and Simmer covered until chicken is tender. Mine took about 30 minutes. You want it to be fork-tender and fully cooked.
    • Remove the chicken from the broth and allow it to cool.
    • Add carrots and potatoes, cook for 20 minutes over medium heat.
    • Add rice, onion and zucchini, cook for another 10 minutes or until vegetables are cooked.
    • While the veggies and rice are cooking, 
    • remove the meat from the bones. You should have about 4 cups of meat. Discard the bones and skin. Shred the chicken into bite size pieces.
    • After the rice and veggies are cooked, stir in fresh parsley, shredded chicken and a drizzle of olive oil. 
    • Taste and adjust salt, if necessary.
    • Serve with a piece of toasted bread and enjoy!

    Lebanese chicken soup with vegetables

    More Lebanese Soups You Might Like:

    Spinach Lentil Soup with Lemon

    Lebanese Lentil soup with vegetables

    Lebanese Lemon Lentil Soup- Adas b Hamod

    Lebanese Red Lentil Soup

    Lentil Soup with Pasta

    If you make this Lebanese chicken soup recipe or any other recipe on the salt and sweet kitchen, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

    Lebanese chicken soup with vegetables

    Lebanese Chicken Soup With Vegetables

    Yield: 6
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes

    Ingredients

    • 2 chicken thighs
    • 4 chicken legs
    • 6 cups water
    • 3-4 large carrots- sliced into 1/4-inch thick circles
    • 1 zucchini- cut into medium size pieces
    • 2 small tomatoes-  cut into medium size pieces
    • 1 large onion- sliced thinly into wedges
    • 1 large potato- cut into medium size pieces
    • 1 cup parsely- chopped
    • Any other vegetables you have around and want to add.
    • 1 tsp salt or to taste
    • 2 cinnamon sticks
    • 2 tbsp long grain rice
    • 1 tbsp olive oil

    Instructions

      How to make Lebanese chicken soup:

      1. In a large pot, place chicken thighs and legs and cover with water (about 8 cups)
      2. Place over high heat and bring to a boil. Skim foam.
      3. Reduce heat to medium low, add a cinnamon stick and Simmer covered until chicken is tender. Mine took about 30 minutes. You want it to be fork-tender and fully cooked.
      4. Remove the chicken from the broth and allow it to cool.
      5. Add carrots and potatoes, cook for 15 minutes over medium heat.
      6. Add rice, onion and zucchini, cook for another 10 minutes or until vegetables are cooked.
      7. While the veggies and rice are cooking, remove the meat from the bones. You should have about 4 cups of meat. Discard the bones and skin. Shred the chicken into bite size pieces.
      8. After the rice and veggies are cooked, stir in fresh parsley, shredded chicken and a drizzle of olive oil. 
      9. Taste and adjust salt, if necessary.
      10. Serve with a piece of toasted bread and enjoy!

    Recommended Products

    The recommended products below are affiliate links to products I use and love!

    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 425Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 274mgSodium: 678mgCarbohydrates: 21gFiber: 4gSugar: 5gProtein: 55g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    adas bi hamod

    Adas b Hamod- Lebanese Lemon Lentil Soup

    Incredibly delicious Lebanese Lemon Lentil Soup, also known as Adas b Hamod or Adas bi Hamod in Arabic. It’s vegan, easy to prepare, loaded with swiss chard, carrots and potatoes; this healthy and hearty Lebanese soup is the perfect winter warmer! It is one of those soups that tastes even better the next day or the day after that!

    adas bi hamod

    Adas B Hamod- Lebanese Lemon Lentil Soup

    Who’s ready for a light and refreshing bowl of Lebanese Lemon lentil soup with swiss chard? Everyone needs a good lentil soup for winter days that is flavorful and filling, which also happens to require a handful of ingredients, 1 pot, and a little less than 1 hour to make. Similar to my Lebanese Lentil Soup with Spinach, but with swiss chard instead of baby spinach.

    Whether you’re looking to lighten up your meals or warm up with a steaming bowl of soup, this healthy Lebanese lentil soup recipe is for you! It’s one of my all-time favorites and I hope it becomes a staple in your kitchen as well.

    Honestly, it’s the best lentil soup I’ve ever had. 

    What You Need to Make Adas B Hamod

    ( Scroll all the way to the end, for exact measurements and a printable option) 

    Lentils. Dried brown lentils, rinsed and picked over

    Olive Oil.

    Onion.

    Carrots.

    Potatoes.

    Fresh Lemon Juice

    Salt.

    Water.

    Swiss chard recipes/ vegan recipes

    How to Make Lebanese Lentil Soup with Lemon & Swiss chard :

    • In a large pot, heat olive oil over medium heat, add chopped onions and salt and cook for 5-7 minutes until wilted but not browned.
    • Add the lentils and mix well with the onions.
    • Pour water, bring to a boil, cover the pot, lower heat to medium low and simmer until tender, 25 minutes.
    • Meanwhile, wash and separate the swiss chard leaves from the stems. Cut the stems to small cubes and chop the leaves too. Wash, peel and cut the potatoes and carrots into bite size cuts as well.
    • Once lentils are soft, add potatoes and carrots and cook for 10-15 minutes on medium heat or until veggies are tender.
    • Mix corn starch with a few tablespoons of warm water and set aside.
    • Add the swiss chard and corn starch mixture (if using), stir and cover the pot. Cook for 5-10 more minutes to wilt. 
    • Stir in lemon juice and remove from heat. Then taste and adjust flavor as needed, adding more salt or lemon juice. 
    • Serve warm and enjoy!

    Tips for the Best Adas B Hamod Recipe:

    • Stick with brown. Red lentils cook in under half the cooking time of brown lentils.
    • You can also use vegetable broth is you’d like.
    • If your soup is runny, add 1 tablespoon of cornstarch thinned with warm water. This will help the soup come together.
    • Taste and adjust salt and sour based on your liking, before serving.

    Frequently Asked Questions:

    How to Serve Adas b Hamod (Adas b Hamod):

    With a lemon wedge on the side or a sprinkle of sumac before serving, depending on how sour you like your soup and a piece of toast. 

    How to Store Lebanese Lemon lentil Soup?

    Any lentil soup leftovers can be refrigerated for up to five days.

    Can I Freeze Vegetarian Lentil Soup?

    Store the soup in freezer-safe containers ( I freeze mine in meal portion sizes). Let thaw overnight in the fridge before serving. Reheat in the microwave or on stove top the next day.

    What are the calories in this Adas b Hamd?

    200 calories of goodness a bowl! 

    Can I Make Lentil Soup in the Crock Pot?

    Yes this Lebanese lentil soup with Swiss chard and lemon will also work well being cooked in a Crock Pot.

    • To do so add all the to a slow cooker. except Swiss chard and lemon juice.
    • Cook on low heat until lentils and vegetables are tender, about 7 hours.
    • Add swiss chard and cook 30 minutes longer.
    • Stir in lemon juice, serve and enjoy.

    Can I Use Different Vegetables?

    Yes! Use up what’s in your fridge so it doesn’t go to waste! I often make it with spinach when swiss chard in not available.

    More Lebanese Lentil Soup Recipes: 

    Lebanese Red Lentil Soup

    Lentil Soup with Pasta

    Spinach Lentil Soup with Lemon

    Please let me know how this Lebanese Adas B Hamod soup turns out for you in the comments. I’m always so eager to hear from you.

    Adas b Hamod

    Adas bi hamod lentil soup

    Adas b Hamod

    Yield: 6
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour

    Easy Lebanese Lemon lentil soup teeming with healthy vegetables. Perfect for an every day fall or winter one-pot soup.

    Ingredients

    • 8 cups water
    • 1 cup brown lentils- rinsed
    • 2 tbsp olive oil
    • 1 large onion, sliced
    • 1 bunch swiss chard- chopped (leaves and stems)
    • 2 carrots- bite size pieces
    • 2 large potatoes, cut into bite size cubes
    • 1/2 cup Lemon Juice, plus more for serving
    • Salt- start with 1 teaspoon
    • 1 tablespoon corn starch- thinned with 2 tablespoon water- optional

    Instructions

    1. In a large pot, heat olive oil over medium heat, add chopped onions and salt and cook for 5-7 minutes until wilted but not browned.
    2. Add the lentils and mix well with the onions.
    3. Pour water, bring to a boil, cover, lower heat to medium low and simmer until lentils are soft, 25 minutes.
    4. Meanwhile, wash and separate the swish chard leaves from the stems. Cut the stems to small cubes and chop the leaves too. Wash, peel and cut the potatoes and carrots into bite size cuts as well.
    5. Once lentils are soft, add potatoes and carrots and cook for 15 minutes on medium heat or until veggies are tender.
    6. Mix corn starch with a few tablespoons of warm water and set aside. If your using.
    7. Add your swiss chard and corn starch mixture, stir to combine, cover the pot and cook for 5-10 more minutes. Just until swiss chard is slightly wilted.
    8. Remove from heat, stir in lemon juice. Then taste and adjust flavor as needed, adding more salt or lemon juice.
    9. Serve warm and enjoy!
    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 201Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 438mgCarbohydrates: 35gFiber: 6gSugar: 4gProtein: 7g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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