MAHA'S LENTIL SOUP
Yes, another lentil soup recipe but this one looks really good. Compliments of Yankee Magazine. I am trying it soon. The recipe says to "Squeeze the lemons over the soup only after you've ladled it into the bowl. If the juice sits in the soup too long, or you reheat it, it ruins everything."
Provided by chefmopotts
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot over medium-high heat, saute onions in 1/2 C oil until translucent.
- Add carrots and garlic and cook 2 to 3 minutes.
- Add coriander, stir well to coat vegetables, and cook until fragrant, about 2 minutes.
- Add lentils and stir well to coat.
- Add water to cover the ingredients by 3 inches (about 8 cups).
- Stir in cumin.
- Cook about 30 minutes, or until lentils are al dente (softened but not completely cooked).
- Season with approximately 1 Tbs. salt.
- Add Swiss chard and cook about 10 minutes.
- Remove 1 cup of broth and whisk in flour, then whisk back into soup pot.
- In a saute pan over medium-high heat, cook pasta in 1 Tbs. oil until lightly browned, about 2 minutes.
- Add pasta to soup and cook about 8 minutes.
- Ladle into bowls and squeeze about 1 Tbs. fresh lemon juice over each serving. Serve with pita chips or unseasoned croutons.
Nutrition Facts : Calories 451.1, Fat 16.7, SaturatedFat 2.3, Sodium 1010.8, Carbohydrate 60.2, Fiber 21.7, Sugar 5.8, Protein 19.1
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