Chard and Lentil Soup
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.
Total Steps
7
Ingredients
11
Tools Needed
7
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http://eyezinacookbook.com/?p=1762Ingredients
- 1 cup dark mini lentils (e.g, Spanish Pardina, Egyptian, Ethiopian, or Indian Whole Masoor)
- 2 quart 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, arugula, watercress, beet greens, or kale)
- 1/4 cup cilantro, chopped
- 1 tablespoon garlic, minced
- 1/3 cup lemon juice, freshly squeezed
Instructions
Step 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.
Step 2
Add potato, partially cover and cook for 20 minutes.
Step 3
In a large skillet, slowly brown the onion in the olive oil.
Step 4
Meanwhile, wash, stem, and roughly shred the greens. (You should have about 1 packed quart.)
Step 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.
Step 6
Scrape the contents of the skillet, including the oil, into the saucepan and continue cooking another 20 minutes.
Step 7
Stir in the lemon juice and serve hot, lukewarm, or cool.