Swiss Chard and Lentil Soup With Lemon Juice
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 9 cups water
- 1 cup green lentil, picked through
- 1 bunch swiss chard, stemmed and chopped
- 10 garlic cloves, peeled and crushed to a paste
- salt
- 2 lemons, juice of
- 1⁄2 bunch cilantro, stemmed and chopped
- 1 medium onion, finely chopped
- 1⁄4 cup extra virgin olive oil
- 1 -2 cup of diced potato (optional)
directions
- Wash the strips of Swiss Chard; drain.
- In a large saucepan put the lentils and about 9 cups of water, place on high heat. Bring
- to a boil, reduce the heat to medium and add the Swiss Chard. Cover and boil gently for 15 minutes.
- Meanwhile heat the olive oil in a skillet, add onions. Cook on medium heat until translucent; add the garlic paste and cilantro and cook gently for 3 minutes; transfer to the saucepan and mix well with the softened chard and the lentils.
- Continue cooking covered for another 45 minutes until the lentils are tender.
- Slowly incorporate the lemon juice, season with salt and pepper; simmer uncovered for 5 minutes.
- Taste and adjust seasoning if necessary, serve at room temperature.
- In the winter I tend to add potatoes to this soup, making it more hearty. This soup is nice and tart.
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Reviews
-
I made this soup tonight, only I used red lentils because I didn't know they were not as "robust" as the others. I also didn't have cilantro but used ordinary parsley and added a little bit of rosemary. However, despite the little changes......It turned out REALLY good! I love it! I also put small cubes of fetta cheese in the bottom of the bowl, ladelled the soup on top and we just gobbled it up! Fetta complimented the soup wonderfully. I will be making this again.
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I am giving this 5 stars for DD (toddler) who loved it and for me but only a day later. It got better after it sat in the fridge overnight and a subsequent day. I changed 2 of the main ingredients. I used baby spinach instead of swiss chard because it was not available. I added it 15 minutes before the end of cooking time but would recommend just 10 minutes if using it. I did not have fresh cilantro by mistake so I added some chopped parsley but I think this would be good with the fresh cilantro as then end result with my modifications was pretty bland the first day. I used brown lentils instead of green, like another reviewer and think that was a good choice and if trying this recipe another time would do likewise. I did add the optional potato which was a good addition. I doubt may make this again and try with swiss chard. If not I would make it a day ahead of time before eating.
RECIPE SUBMITTED BY
Born and raised in Lebanon. Food plays a big role in our culture, it kept our families and friends together and our minds off the long civil war. I spent a lot of time in the kitchen with my mother watching and absorbing her magic with food, anything she touches or breathes on is instantly delicious! I host a cooking show on the public access station and youtube about Middle Eastern and North African cuisine, I hope to be discovered by a network soon. I love to cook, eat from all over the world and learn the different cuisine and traditions that each country offers. I love to garden, paint, travel and drink wine. I hope you enjoy my recipes...