Lemony Lentil Chard Soup

Recipe by yogiclarebear
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the water and lentils in a 5 quart pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 45 minutes, or until the lentils are tender.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leek and sauté for a few minutes until it begins to brown. Add the eggplant and 1/2 tsp of salt and sauté for a few minutes, until eggplant begins to soften. Add tomato and cook for a few more minutes, until vegetables become saucy.
  • Once lentils are just tender, add the saucy veggies, remaining salt, chard or spinach, zaatar, paprika, cumin, bouillon cubes, and lemon zest to the pot. Simmer for another 10 minutes.
  • Stir in the lemon juice and garlic, ladle into bowls, and serve with lemon slices to garnish.
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