Lemony Lentil Soup Recipe
Ingredients
| Lentils | 1 1/2 Cup (16 tbs) | |
| Vegetable stock | 8 Cup (16 tbs) | |
| Potato | 1 Large | |
| Swiss chard | 2 Bunch (100gm) | |
| 1 medium size onion, finely chopped | ||
| 4 tablespoons olive oil or salad oil | ||
| Chopped coriander | 1/2 Cup (16 tbs) | |
| Garlic | 3 Clove (5gm), pressed | |
| Salt | To Taste | |
| Pepper | 1/4 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Lemon juice | 3 Tablespoon | |
| Lemon slices | ||
Directions
Rinse lentils; sort through and discard any foreign material.
Drain well.
Combine lentils and stock in an 8 quart pan; cover and bring to simmering.
Peel potato and cut into 1/2 inch cubes; add to lentils.
Cover and simmer for 20 minutes.
Slice chard leaves and stems crosswise in 1/2 inch wide strips.
Add to soup, cover, and continue simmering until lentils are tender (about 20 more minutes).
In a small frying pan over medium heat, cook onion in oil, stirring occasionally, until onion is soft and golden (about 10 minutes).
Add to onion 1/3 cup of the fresh coriander (or 1/3 cup of the parsley coriander mixture) along with garlic and cook for 1 to 2 minutes.
Add onion mixture to soup during the last 5 minutes of cooking.
Stir in salt to taste, pepper, cumin, and lemon juice.
Garnish soup with lemon slices and remaining chopped coriander or parsley coriander mixture.
Drain well.
Combine lentils and stock in an 8 quart pan; cover and bring to simmering.
Peel potato and cut into 1/2 inch cubes; add to lentils.
Cover and simmer for 20 minutes.
Slice chard leaves and stems crosswise in 1/2 inch wide strips.
Add to soup, cover, and continue simmering until lentils are tender (about 20 more minutes).
In a small frying pan over medium heat, cook onion in oil, stirring occasionally, until onion is soft and golden (about 10 minutes).
Add to onion 1/3 cup of the fresh coriander (or 1/3 cup of the parsley coriander mixture) along with garlic and cook for 1 to 2 minutes.
Add onion mixture to soup during the last 5 minutes of cooking.
Stir in salt to taste, pepper, cumin, and lemon juice.
Garnish soup with lemon slices and remaining chopped coriander or parsley coriander mixture.
Chef
