Chard and Lentil Soup
By: Maria Boyer
Published: Wednesday, April 7, 2010 - 4:32pm

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
1 cup chopped onion
3 tablespoons olive oil
8 large swiss chard leaves
1 pound leafy greens (e.g., spinach, dandelions, 1/4 cup cilantro, chopped
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.

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.