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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Recipe by Anna Thomas featured in EatingWell Sept/Oct 2011 Ingredients:
2 tablespoons extra virgin olive oil |
2 large yellow onions, chopped |
1 1/4 teaspoons salt, divided |
2 tablespoons water, plus |
4 cups water, divided |
1 cup green lentils or 1 cup brown lentils |
8 large chard leaves |
1 medium yukon gold potato, scrubbed |
10 ounces spinach leaves, any tough stems removed |
4 scallions, cut into 1-inch pieces |
2 cups broccoli, chopped |
1 tablespoon cumin seed, toasted and ground |
1/2 teaspoon coriander |
1 cup cilantro, chopped |
2 tablespoons mint, chopped |
1/2 jalapeno pepper, minced |
black pepper, to taste |
1 tablespoon lemon juice (to taste) |
feta cheese, crumbled for garnish |
Directions:
1. Heat 2 T oil in a large skillet over high heat. Add onions and 1/4 t salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 T water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25-35 minutes.
2. MEANWHILE, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2-inch dice. Chop spinach; set aside.
3. When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1t salt; return to a gentle simmer. Cover and cook for 15 minutes.
4. Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them, add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeno ad pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1T lemon juice. Taste and add more lemon juice and/or pepper, if desired.
5. Garnish each bowl of soup with crumbled feta cheese.
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