CHARD AND LENTIL SOUP

(from kylerhea’s recipe box)

This is good and has a nice flavor. Served with Buttermilk Biscuits (http://recipething.com/recipes/show/12836).

Source: VEGETABLE LOVE

Categories: CILANTRO, SOUPS, SUMMER08, SWISS CHARD, WHOLE GRAINS

Ingredients

  • 1/4 cup olive oil
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 2 bunches small scallions (about 14), trimmed, while parts cut across into 1/4-inch pieces, and the green parts, about 1/2 cup
  • 1 pound brown lentils, (about 3 cups)
  • 6 cups chicken broth
  • 3 small cloves garlic, smashed and peeled
  • 6 ounces green chard leaves, roughly chopped (about 3 cups)
  • 1 bunch fresh cilantro, leaves and tender stems only, coarsely chopped (about 1 cup)
  • Freshly ground back pepper to taste
  • 1 Tbs fresh lemon juice

Directions

  1. *In a large soup pot, heat the olive oil, paprika and cumin over low heat for 3 to 4 minutes.

  2. Add the scallion whites. Cook until wilted, about 5 minutes.

  3. *Add the lentils, chicken stock and garlic. Raise the heat to high; cover and bring to a boil. Lower the heat to a simmer and cook for 20 minutes, or until the lentils are soft but not mushy. (Cooking time will vary depending on the age of the lentils).

  4. *Stir in the scallion greens, chard, cilantro, pepper and lemon juice. Cook for 5 to 10 minutes, unti the chard is cooked through. Serve warm.

  5. *Makes 8 cups.

Email to a friend | Print this recipe | Back