Lemony Lentil Soup

Lemony Lentil Soup

wtorek, 28 stycznia 2014

Lemony Lentil Soup

Time: 40 mins

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.