Monday, September 5, 2016

Lentil and Swiss Chard Soup

Ingredients: 4 servings
  • 1 c. brown lentils 
  • 4 c. cool water 
  • ¼ c. olive oil 
  • ½ c. onion, dice 
  • 2 garlic, minced 
  • 4 c. Swiss chard leaves 
  • ¼ c. cilantro leaves, coarsely chopped 
  • 3 T. lemon juice 
  • TT salt and pepper 

  1. Wash the lentils well remove stones and discolored. Drain. 
  2. Cover with cold water and bring to boil, then simmer for 1 hour, or until soft. 
  3. Heat the oil, sauté onion, stir in the garlic and cook for a few seconds longer. 
  4. Add the shredded Swiss chard and fry, stirring often, until wilted. 
  5. When the lentils are soft, add the onion and Swiss chard mixture. Add the remaining ingredients. Season to taste with salt and pepper. Cover and simmer gently for a further 15–20 minutes. 
  6. Serve the soup in deep plates, with lemon wedges for squeezing into the soup according to individual taste. 
  7. Serve with lemon wedges and Khoubz or other bread.

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