Lebanese Lentil and Swiss Chard Soup Recipe #186145
A simple, fairly quick recipe to enjoy as the nights grow cooler. And as NA*ME Tag gets busier! ;)
by Elmotoo
45 min | 15 min prep
SERVES 8
- 1 cup large green lentil
- 1 bunch fresh swiss chard
- 7 cups water
- 10 garlic cloves, peeled and crushed
- 1/4 teaspoon salt
- 2 lemons, juice of, to taste
- 1/4 cup extra-virgin olive oil
- Spread the lentils on a platter and pick them clean of any impurities. Rinse & drain.
- Put the lentils and water in a large saucepan and place over a high heat. Bring to the boil, reduce the heat to medium, cover the pan, and boil gently for 30 - 45 minutes or until the lentils are tender.
- While the lentils are cooking, wash the swiss chard, trim the dirty bottom ends of the stalks, if any, and chop into thin strips about 1/2-inch wide. Add to the lentils & simmer another 5-10 minutes until the chard has softened.
- Peel the garlic cloves, chop them coarsely, and put them in a mortar. Add a generous pinch of salt to absorb the juices released from the crushed garlic and pound with a pestle until you have a smooth paste. You could squeeze the garlic with a garlic crusher but the texture and taste of pounded garlic is nicer.
- Slowly incorporate the lemon juice into the garlic paste, then the olive oil.
- When the lentils and chard are done, stir the garlic mixture into the soup. Season with salt to taste and simmer uncovered for 5 minutes.
- Taste, adjust seasoning if necessary and serve at room temperature.
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5 stars