Lebanese Lentil Soup (Rushta) Recipe

Lebanese Lentil Soup (Rushta) Recipe

Prep Time: 5

Cook Time: 20

Servings:

Calories: 241kcal

Author: Maureen Abood

This is a traditional Lebanese soup that is hearty with pasta and greens. I've updated this from my original recipe for ease, maintaining all of the same flavorful goodness as ever!

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Ingredients

2 tablespoons extra virgin olive oil
2 cups finely diced yellow onion
2 teaspoons kosher salt
2 cloves garlic minced or grated
1/2 cup brown or green lentils
1 cup pasta noodles egg noodles, from dry or homemade noodles
Few grinds black pepper
1/4 teaspoon coriander
4 cups water or vegetable stock or chicken broth
1 cup chopped greens Swiss chard, kale, or spinach
1/2 cup cilantro coarsely chopped
2 tablespoons lemon juice freshly squeezed

Instructions

In a 2- or 3-quart soup pot, warm the olive oil over medium heat. Add the chopped onions and 1 teaspoon of salt and the garlic, cooking until the onions are very soft and translucent, about 5 minutes.
Add the lentils, pasta if using dry noodles, 1 teaspoon of the salt, coriander, and pepper. Stir to combine. Add the 4 water and increase the heat. Bring to a boil, then reduce the heat to medium low and simmer until the lentils and pasta are tender, about 15 minutes. If using fresh homemade egg noodles, add them now and cook until tender, another 10-15 minutes. Add more liquid as needed after cooking.
Just before serving, add the chopped Swiss chard stir in the lemon juice, and heat through over medium heat until the greens are wilted. Taste and adjust seasoning, if needed.
Ladle into soup bowls, top each with chopped cilantro and serve immediately.

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