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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Lentils and chard are tasty partners in soup recipes. In fact, lentils pair well with all kinds of greens—from sweet spinach to pungent broccoli rabe, turnip greens, and mustard greens. Adding the chard toward the end of cooking keeps the color bright. Ingredients:
1 3/4 cups dried brown lentils |
2 quarts water |
1 cup diced carrot |
1 3/4 teaspoons sea salt |
dash of dried thyme |
2 garlic cloves, crushed |
2 parsley sprigs |
2 bay leaves |
2 tablespoons butter |
3 cups chopped onion |
1 teaspoon ground cumin |
6 cups torn swiss chard |
1 tablespoon fresh lemon juice |
1/2 teaspoon freshly ground black pepper |
6 tablespoons plain whole yogurt |
Directions:
1. Sort and wash the lentils. Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.
2. Melt butter in a large nonstick skillet over medium-high heat. Add the onion and cumin; sauté 10 minutes or until browned. Stir onion mixture into lentil mixture. Discard bay leaves and parsley. Add chard to soup; simmer, uncovered, 10 minutes or until chard is tender. Remove soup from heat. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings.
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