Lentil Soup With Chard

Submitted by dicentra

"Cooking Light. October 2003."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 6

ingredients

• 414.03 ml dried brown lentils
• 1892.0 ml water
• 236.59 ml diced carrot
• 8.62 ml sea salt
• 0.25 ml dried thyme
• 2 garlic cloves, crushed
• 2 parsley sprigs
• 2 bay leaves
• 29.58 ml butter
• 709.77 ml chopped onions
• 4.92 ml ground cumin
• 1419.54 ml torn swiss chard
• 14.79 ml fresh lemon juice
• 2.46 ml fresh ground black pepper
• 88.74 ml plain whole yogurt

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.

Reviews

[Elmotoo]

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