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Chard and Lentil Soup

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

Makes8 cups; Serves 6

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionFamily Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Textureherby, savory, spiced

Type of Dishhot soup, soup

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

Instructions

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.

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