Chard and Lentil Soup
Published by Artisan
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
Total Timeunder 1 hour
Recipe Courseappetizer, main course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Taste and Textureherby, savory, spiced
Type of Dishhot soup, soup
- 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
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