Info
- Course: Appetizer, Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 12 Times
Chard and Lentil Soup
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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%)
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