LEMONY LENTIL CHARD SOUP
From Fit Yoga, February 2009. This was delicious and very flavorful. I used the zucchini, and all vegetable broth instead of water. Serve warm, not hot, to better enjoy the lemon.
Provided by yogiclarebear
Categories Chard
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 201.2, Fat 4.3, SaturatedFat 0.6, Sodium 782, Carbohydrate 31.4, Fiber 14.2, Sugar 4.7, Protein 11.2
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