LEMONY LENTIL SOUP

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Lemony Lentil Soup image

This comes from an old Sunset soup cookbook from 20 years ago. The cilantro and chard are a unique combination with the added lemon; I use vegetable boullion instead of beef...and no tomatoes!

Provided by ruth in NJ

Categories     Lentil

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 254.7, Fat 14.1, SaturatedFat 2, Sodium 556.7, Carbohydrate 27, Fiber 7.3, Sugar 4, Protein 8.1

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