Lemony Lentil Soup

This comes from an old Sunset soup cookbook from 20 years ago. The cilantro and chard are a unique combination with the added lemon; I use vegetable boullion instead of beef...and no tomatoes!

• Ready In: 40 mins
• Serves: 6

Ingredients

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