Chard and Lentil Soup

Photo: Maria Boyer

Ingredients

1 cup dark mini lentils (e.g, Spanish Pardina, Egyptian, Ethiopian, or Indian Whole Ma

2 quarts chicken broth

1 teaspoon salt

1 medium potato, peeled & chopped

1 cup chopped onion

3 tablespoons olive oil

8 large swiss chard leaves

1 pound leafy greens (e.g., spinach, dandelions, 1/4 cup cilantro, chopped

1 tablespoon garlic, minced

cup lemon juice, freshly squeezed

Preparation

Place lentils in a saucepan and cover with the chicken broth. Bring to a boil and skim off any foam that forms on the surface.

Add potato, partially cover and cook for 20 minutes.

In a large skillet, slowly brown the onion in the olive oil.

Meanwhile, wash, stem, and roughly shred the greens. (You should have about 1 packed quart.)

Add the cilantro and the garlic to the skillet, and sauté for a minute or two, then stir in the greens and allow them to wilt, covered.

Scrape the contents of the skillet, including the oil, into the saucepan and continue cooking another 20 minutes.

Stir in the lemon juice and serve hot, lukewarm, or cool.

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About

I cannot take credit for developing this recipe. I found it several years ago on the Internet, though I can't tell you where. Props to the originator, though. This recipe is delicious!

Also, CookingManager.com suggests: For a vegetarian option use water or vegetable stock.

Tags:

lentils

soup

greens

Yield:

Added:

Wednesday, April 7, 2010 - 4:32pm

Creator:

Maria Boyer

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