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Categories:
brown lentils water chicken stock salt olive oil onion red pepper garlic cilantro green Swiss chard lemon juice freshly ground pepper
Viewed: 25 - Published at: a year agoIngredients
- 1 cup brown lentils, rinsed
- 4 cups water
- 4 cups chicken stock or low-sodium broth
- Salt
- 3 tablespoons olive oil, plus more for serving (optional)
- 1 large onion, finely chopped
- Pinch of crushed red pepper
- 4 garlic cloves, finely chopped
- 1/2 cup coarsely chopped cilantro
- 1 bunch green Swiss chard (1 1/4 pounds), ribs removed and reserved for another use, leaves coarsely chopped
- 1/3 cup fresh lemon juice
- Freshly ground pepper
Method
- In a medium saucepan, combine the lentils with the water, stock and 1 1/2 teaspoons of salt and bring to a boil.
- Cover partially and cook over moderately low heat until the lentils are barely tender, about 25 minutes.
- Meanwhile, heat the 3 tablespoons of olive oil in a large skillet.
- Add the onion, crushed pepper and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, 7 to 8 minutes.
- Add the garlic and cilantro and cook for 1 minute.
- Gradually add the chard leaves and cook, stirring occasionally, until wilted, about 3 minutes.
- Add the chard to the lentils, cover partially, and simmer until thickened, about 15 minutes.
- Stir in the lemon juice and season with salt and pepper.
- Ladle the soup into bowls, season with pepper and olive oil and serve.
