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Reshtayeh soup

Reshtayeh is a brown lentil soup with bright lemony notes. It is very good soup for vegetarians. 

Lentils are a very famous ingredient in the Syrian and Mediterranean recipes. They are cheap, easy to cook and filling.

This soup contains a variety of vegetables with the lentils like potato, Chard and celery. So it is low in calories, rich in iron, folate and an excellent source of protein. Chard is an excellent source of potassium, calcium and magnesium, minerals that help maintain healthy blood pressure.

The uniqueness of this soup lies in the intense lemony taste. It is not cooked in a lemon broth, but the most authentic thing to do when eating this dish is to add loads of lemon juice to your bowl.




1 cup dry brown lentils

6-7 vegetable stock.

3 Tablespoons olive oil.

1 onion diced.

4 garlic cloves minced

3 cups cut and prepared fresh Syrian chard.

1 teaspoon salt or to your liking.

2-3 teaspoons ground cumin.

2 big potato peeled and diced.

2 Tablespoons lemon juice.


Lemon for serving.

Chopped cilantro or parsley for garnishing



1- In a deep pot pour water, add lentils and bring to a boil. Reduce heat and cook for almost 20 minutes. Check liquid level every now and then making sure lentils are always submerged.

2- After the 20 minutes, start making the potato chard mixture. In a skillet heat oil then saute onion and garlic until fragrant.

3- Add potato and cook for 5 minutes, stirring it occasionally.

Add chopped chard and mix.

5- Cook for 3-4 more minutes or until chard is welted.

6- Transfer the mixture to the lentils in the pot, add seasoning and add more water or broth if needed. Let it cook for 10 more minutes until potato is done to your liking.


Lara Khouly