Lemony Lentil Soup

By ruth in NJ on April 01, 2005

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Ingredients

    1. 1 1/2 lbs swiss chard
    2. 1 bunch fresh cilantro
    3. 1 1/2 cups lentils
    4. 7 -8 cups water
    5. 4 vegetable bouillon cubes, 5 grams each
    6. 6 tablespoons olive oil
    7. 1 medium onion
    8. 3 garlic cloves, minced
    9. 1 large red potatoes, diced
    10. 3/4 teaspoon salt
    11. 1/4 teaspoon pepper
    12. 1/2 teaspoon ground cumin
    13. 3 tablespoons lemon juice

Directions

  1. Rinse and drain chard.
  2. Cut off and discard thickest part of stems,then stack leaves and cut cross-wise into 1/2-inch wide strips.
  3. Set aside.
  4. Coarsely chop cilantro and set aside.
  5. Rinse lentils, then drain.
  6. In a 5-quart pan, bring lentils, 7 cups water and bouillon to boil over high heat.
  7. Reduce heat and cover, simmering for 20 minutes.
  8. Meanwhile, heat oil in small iron skillet over medium-low heat.
  9. Add onion and garlic.
  10. Cook, stirring occasionally, until soft and golden (15-20 minutes), adding finely chopped cilantro during the last
  11. five minutes of cooking.
  12. Set aside.
  13. Add potato to the lentil mixture and simmer for 15 minutes. Stir in onion mixture and chard and continue simmering until veggies and lentils are tender to bite.
  14. Stir in salt, pepper, cumin, and lemon juice.
  15. If desired, thin soup with 1 cup more water.
  16. Makes 6 servings.