Lemony Lentil Soup

Recipe by ruth in NJ
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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