SWISS CHARD SOUP WITH LENTILS
This scrumptious Swiss chard soup with red lentils takes one pot, it's ready in 30 minutes and will surprise your taste buds! Hearty red lentils combined with green swiss chard, garlic, and broth infused with cumin, turmeric and cinnamon. Finished with a bright splash of lemon juice, fresh coriander, and chili flakes.
Provided by Katia
Categories Soup
Time 30m
Number Of Ingredients 15
Steps:
- Wash the chard and with a knife separate the leaves from the stems. Chop the stems and slice the leaves (but keep leaves and stems separate).
- In a large pot or Dutch oven warm the olive oil, add onion and cook until soft and translucent, about 5 minutes.
- Add the garlic, all the spices, give a good stir, and cook for a further 20-30 seconds.
- Add the lentils, the chopped stems and the broth (alternately, warm water will work too). Bring to the boil.
- Reduce to medium heat, cover with a lid and cook until the lentils are soft, it will take about 15-20 minutes.
- Once the lentils are done, blend part of the soup with an immersion blender (alternately, transfer part of the soup into a highspeed blender, but be careful, it's hot and in this case you might want to turn the heat off and wait 5 minutes until it cools down a bit).
- Add the Swiss chard leaves and half of the coriander, push them down with the back of a wooden spoon, and cook for about 3 minutes until the leaves are tender but still bright and green.
- Turn off the heat, taste and adjust the seaoning adding more salt and pepper according to your taste. You might want to adjust the consinstency too, feel free to add a bit of warm water if you wish to thin out the soup.
- Serve with extra chili flakes if you like, chopped coriander leaves and lemon juice (about a quarter of lemon per serving is fine, don't skip it!). Enjoy.
Nutrition Facts : Calories 344 kcal, Carbohydrate 53 g, Protein 21 g, Fat 6 g, SaturatedFat 1 g, Sodium 698 mg, Fiber 25 g, Sugar 3 g, ServingSize 1 serving
SWISS CHARD AND LENTIL SOUP WITH LEMON JUICE
Make and share this Swiss Chard and Lentil Soup With Lemon Juice recipe from Food.com.
Provided by Gypsy Queen Cuisine
Categories Clear Soup
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the strips of Swiss Chard; drain.
- In a large saucepan put the lentils and about 9 cups of water, place on high heat. Bring
- to a boil, reduce the heat to medium and add the Swiss Chard. Cover and boil gently for 15 minutes.
- Meanwhile heat the olive oil in a skillet, add onions. Cook on medium heat until translucent; add the garlic paste and cilantro and cook gently for 3 minutes; transfer to the saucepan and mix well with the softened chard and the lentils.
- Continue cooking covered for another 45 minutes until the lentils are tender.
- Slowly incorporate the lemon juice, season with salt and pepper; simmer uncovered for 5 minutes.
- Taste and adjust seasoning if necessary, serve at room temperature.
- In the winter I tend to add potatoes to this soup, making it more hearty. This soup is nice and tart.
Nutrition Facts : Calories 335.3, Fat 14.3, SaturatedFat 2, Sodium 228, Carbohydrate 39.3, Fiber 17, Sugar 3.9, Protein 15.1
CHARD LENTIL SOUP, LEBANESE-STYLE
Easy to prepare super delicious vegetarian soup.
Provided by Patricia.S
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
- Add potatoes to the boiling water, reduce heat to medium-low, cover the pot, and cook until the potatoes are completely cooked, about 12 minutes.
- Mix lemon juice, crushed garlic, and salt together in a bowl; add to the pot. Continue to cook at a simmer another 5 minutes. Stir olive oil into the mixture. Increase heat to high and cook another 1 to 2 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 50.7 g, Fat 14 g, Fiber 11.8 g, Protein 10.5 g, SaturatedFat 2 g, Sodium 931 mg, Sugar 2.9 g
LEBANESE LENTIL AND SWISS CHARD SOUP
A simple, fairly quick recipe to enjoy as the nights grow cooler. And as NA*ME Tag gets busier! ;)
Provided by Elmotoo
Categories Lentil
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 152.6, Fat 7, SaturatedFat 1, Sodium 81.2, Carbohydrate 16.5, Fiber 7.4, Sugar 0.8, Protein 6.5
LENTIL AND SWISS CHARD SOUP
This soup combines the fiber and protein of the lentil with the high vitamin K in the chard.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 11
Steps:
- In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
- Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
- Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.
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- In a 2- or 3-quart soup pot, bring lentils, 4 cups water, and ½ teaspoon of salt to boil over high heat. Reduce heat and simmer, covered, just until lentils are tender, about 15 minutes.
- Meanwhile, in a medium sauté pan, heat the olive oil over medium heat. Add the onions and season with 1/2 teaspoon of salt, the coriander, and pepper. Sauté until very soft and translucent. Add the minced garlic and sauté just until fragrant, about 2 minutes. Add the Swiss chard and cilantro and sauté until bright green and tender. Sprinkle with flour and stir to combine, still over the heat.
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