← Back to Search Results
Chard and Lentil Soup

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Most lentil soups are a dull brown. This one from Soup: A Way of Life is enlivened in both color and flavor by the additions.

Yield: Makes 8 cups; Serves 6

Ingredients

  • ¼ cup olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 2 medium bunches scallions, trimmed, white part cut across into ¼-inch pieces, plus enough green part to make ½ cup
  • 1 pound dried brown lentils
  • 5½ to 6 cups chicken stock, fake chicken stock, or sterile-pack
  • 3 small cloves garlic, smashed and peeled
  • 1 1/3 pounds green chard, leaves roughly chopped and stems reserved for another use
  • 1 medium bunch cilantro, coarsely chopped
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper

Directions

In a medium saucepan, heat the olive oil, paprika, and cumin over low heat, stirring, until the spices are aromatic, 2 to 4 minutes. Stir in the scallion whites. Cook until wilted, about 5 minutes.

Stir in the lentils, stock, and garlic. Bring to a boil. Lower the heat and simmer for 20 to 30 minutes or until the lentils are almost done.

Stir in the scallion greens, chard, cilantro, and lemon juice. Simmer for 5 to 10 minutes, until the chard is cooked through and the lentils are soft. Season with salt and pepper to taste.


© 2011 Barbara Kafka

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

454kcal (23%)
748mg (31%)
59g
25g
13g (20%)
0g
2g (11%)
8g
2g
7mg (2%)
6g
27g
188mg
1397mg
335mcg RAE (11%)
38mg (64%)
115mg (12%)
9mg (47%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
in-the-kitchen-with-david In the Kitchen with David
by David Venable
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?