Lemony Lentil Chard Soup

yogiclarebear's Note:

From Fit Yoga, February 2009. This was delicious and very flavorful. I used the zucchini, and all vegetable broth instead of water. Serve warm, not hot, to better enjoy the lemon.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 6 -7 cups water
• 1 ½ cups brown lentils or 1 ½ cups green lentils , sorted and rinsed
• 2 tablespoons oil
• 1 ½ cups sliced leeks (about 2 leeks)
• 4 cups eggplants, cubed or 4 cups zucchini
• 2 ½ teaspoons salt (to taste)
• 1 (19 ounce) can diced tomatoes
• 4 cups chopped swiss chard (packed) or 4 cups spinach (packed)
• 2 ½ tablespoons za'atar spice mix
• 2 teaspoons paprika
• 1 tablespoon ground cumin
• 1 -2 vegetable bouillon cube
• 2 tablespoons grated lemon zest
• 1⁄3; cup lemon juice
• 2 -3 minced garlic cloves
• lemon slice (to garnish)

Directions:

1. Place the water and lentils in a 5 quart pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 45 minutes, or until the lentils are tender.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leek and sauté for a few minutes until it begins to brown. Add the eggplant and 1/2 tsp of salt and sauté for a few minutes, until eggplant begins to soften. Add tomato and cook for a few more minutes, until vegetables become saucy.
3. Once lentils are just tender, add the saucy veggies, remaining salt, chard or spinach, zaatar, paprika, cumin, bouillon cubes, and lemon zest to the pot. Simmer for another 10 minutes.
4. Stir in the lemon juice and garlic, ladle into bowls, and serve with lemon slices to garnish.