Lentil Soup With Chard

Total Time
1hr
Prep 15 mins
Cook 45 mins

Cooking Light. October 2003.

Ingredients Nutrition

Directions

  1. Sort and wash the lentils. Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.
  2. Melt butter in a large nonstick skillet over medium-high heat. Add the onion and cumin; sauté 10 minutes or until browned.
  3. Stir onion mixture into lentil mixture. Discard bay leaves and parsley.
  4. Add chard to soup; simmer, uncovered, 10 minutes or until chard is tender. Remove soup from heat.
  5. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings.
Most Helpful

5 5

This is wonderful - easy & light & comforting & healthy! What more can you ask for? Made for March Tag game in the Spain/Portugal forum.