Syrian-Style Lentil and Chard Soup

Submitted by One Happy Woman

"We grow our chard year-round in the fog where we live and this is one of our favorite ways to prepare it. This is vegan-friendly. You can adjust the ingredients according to taste and what's on hand. Do use the nutritional yeast (or substitute vegetable broth) for a richer taste. For color, you could add diced carrots and cook them with the chard."

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 cup lentils
• 1 onion
• 3 -4 garlic cloves
• 2 tablespoons olive oil
• 3 tablespoons nutritional yeast
• 6 -7 cups water
• 1 bunch chard leaves, with stems
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon lemon pepper
• 1⁄2 cup lemons or 1/2 cup lime juice
• salt, to taste

directions

1. Sort and wash the lentils and cook in the water or vegetable broth with the spices and the nutritional yeast, if you choose that option.
2. Meanwhile, chop the onions, garlic and chard and saute in the olive oil, briefly, then cover and turn heat to low to steam the chard.
3. When the lentils are nearly done, add the chard/onion mixture, cover and simmer until lentils are soft. Adjust the amount of water as needed.
4. Add salt to taste.
5. With a stick blender or in a food processor blend the soup partially.
6. Finish with lemon/lime juice to taste. Do not add the juice until the lentils are completely cooked.

Reviews

[Elmotoo]

This is really good & really easy. I'm a huge fan of swiss chard which was looking really great this week plus I had 2c Le Puy lentils that needed using. The rest of the family ate & enjoyed but no overwhelming cheers. I think I'd cut back on the lemon juice next time, it was a bit too tangy. I kept the chard with a wee bit of crunch left & it was perfect. Enjoyed on the 1st day without running the a/c at all. Made for ZWT9 Family Picks, Mike & the Appliance Killers.**NO I DIDN'T, LOL. I made it for A Taste of Syria 9/13!!!

 

[CookingTimeForMe]

HOLY COW. This was absolutely *fantastic*! So fresh-tasting and rich. The lemon gives it a great tang, and even my two year old ate without complaint. I considered halving the recipe, since it's only my daughter and I eating, but I'm glad I didn't! What a fabulous way to use the chard I bought (on a whim) at the farmer's market. I used canned lentils for this, which also made it a super quick recipe. When I reheat the leftovers tomorrow I will add the carrots. Thank you so much for posting!