Make a big pot of this healthy, vegetarian (and vegan) Lebanese Lentil Soup, made with green lentils, kale, sweet potato, ginger and lots of garlic and lemon. Lebanese Lentil SoupThis recipe makes a huge batch. It is ideal for dinner, and you can freeze the rest for lunches or supper for a busy night. I love lentil soup, so it’s the perfect soup to have in the freezer whenever a yearning strikes. A few of my favorites are Red Lentil Soup with Spinach and Chicken and Lentil Soup.My Lebanese buddy Maria, who has the Instagram Yoga_Poze, shared her homemade Lebanese Lentil Soup recipe with me. It’s healthy and nourishing and makes enough for several meals, you can freeze the leftovers too. She adds an entire head of garlic to it, but you can utilize as much as you like. It was intriguing how Maria included the vegetables at the end of the soup, which she does so you don’t lose any of the nutrients. I included this to my list of recipes under $10, you can see more budget dishes there.Is lentil soup healthy?Yes! Lentil soup is very healthy. Lentils are an excellent source of plant-based protein and full of vitamins and minerals, like iron and folate. Not to point out, they’re an extremely cost effective protein.Besides all the health benefits of the lentils, this soup is packed filled with veggies. The carrots, celery, sweet potatoes, and kale add great deals of nutrients.How do you make lentil soup from scratch?Making lentil soup is simple. The first step is to boil the lentils in water and broth and after that simmer for 30 minutes. While the lentils are cooking, cut the stems and leaves of the kale.Next, melt the butter in a
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