I loove lentil soups and have never found one that I didn't like. I made this one last week from the December issue of Food and Wine and finished up the leftovers last night. I don't usually get Food & Wine but I happened to look at it at a friend's house and she was kind enough to give me the issue. I had been craving beans and greens and this hit the spot.
Lentil and Swiss Chard Soup
makes 6 servings
1 cup brown lentils, rinsed
4 cups water
*4 cups chicken stock or low-sodium broth
3 T olive oil, plus more for serving (optional)
1 lg. onion, finely chopped
pinch of crushed red pepper
4 garlic cloves, finely chopped
1/2 cup coarsely chopped cilantro
1 bunch green Swiss chard (1 1/4 pounds), ribs removed and reserved for another use, leaves coarsely chopped
1/3 cup fresh lemon juice
Freshly ground pepper
1. In a medium saucepan, combine the lentils with the water, stock, and 1 1/2 t. of salt and bring to a boil. Cover partially and cook over moderately low heat until the lentils are barely tender, about 25 minutes.
2. Meanwhile, heat the 3 T. of olive oil in a large skillet. Add the onion, crushed pepper and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, 7 to 8 minutes. Add the garlic and cilantro and cook for 1 minute. Gradually add the chard leaves and cook, stirring occasionally, until wilted about 3 minutes.
3. Add the chard to the lentils, cover partially, and simmer until thickened, about 15 minutes. Stir in the lemon juice and season with salt and pepper. Ladle into bowls, season with pepper and olive oil and serve.
One Serving: 231 calories, 10.5 gm total fat, 1 gm sat. fat. *I don't see why a vegetable stock couldn't be substituted for a vegetarian soup.
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