Chard and Lentil Soup

Ingredients

1 cup dark mini lentils (e.g, Spanish Pardina, Egyptian, Ethiopian, or Indian Whole Ma
2 quarts chicken broth
1 teaspoon salt
1 medium potato, peeled & chopped
3 tablespoons olive oil
8 large swiss chard leaves
1 tablespoon garlic, minced
cup lemon juice, freshly squeezed

Preparation

1
Place lentils in a saucepan and cover with the chicken broth. Bring to a boil and skim off any foam that forms on the surface.
2
Add potato, partially cover and cook for 20 minutes.
3
In a large skillet, slowly brown the onion in the olive oil.
4
Meanwhile, wash, stem, and roughly shred the greens. (You should have about 1 packed quart.)
5
Add the cilantro and the garlic to the skillet, and sauté for a minute or two, then stir in the greens and allow them to wilt, covered.
6
Scrape the contents of the skillet, including the oil, into the saucepan and continue cooking another 20 minutes.
7
Stir in the lemon juice and serve hot, lukewarm, or cool.

Tools

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About

I cannot take credit for developing this recipe. I found it several years ago on the Internet, though I can't tell you where. Props to the originator, though. This recipe is delicious!

Also, CookingManager.com suggests: For a vegetarian option use water or vegetable stock.

Yield:

8

Added:

Wednesday, April 7, 2010 - 4:32pm

Creator:

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