Chard Soup with Lentils recipe
information
Kale or fresh spinach may be substituted for the chard.
ingredients
400 g (14 oz) brown lentils
1.9 litre (3 1/4 pt) water
50 ml (2 fl oz) olive oil
2 large onions, finely chopped
6 cloves garlic, coarsely chopped
130 g (4 1/2 oz) Swiss chard leaves, torn, tough stems removed
25 g (1 oz) chopped fresh coriander
2.5 g (1/2 tsp) salt
pinch black pepper
50 ml (2 fl oz) lemon juice
1.9 litre (3 1/4 pt) water
50 ml (2 fl oz) olive oil
2 large onions, finely chopped
6 cloves garlic, coarsely chopped
130 g (4 1/2 oz) Swiss chard leaves, torn, tough stems removed
25 g (1 oz) chopped fresh coriander
2.5 g (1/2 tsp) salt
pinch black pepper
50 ml (2 fl oz) lemon juice
method
1. Pick over the lentils and wash them. Put the lentils into a large saucepan and add the water.
2. Cover and cook over a medium heat for 1 hour.
3. When the lentils have cooked for 50 minutes, heat the olive oil in a frying pan over a low heat.
4. Add the onions, garlic and chard and saute for 8 minutes, stirring constantly.
5. Add the chard mixture to the
6. Add the coriander, salt, pepper and lemon juice and stir well.
7. Cover the saucepan and simmer over a low heat for 20 minutes.
8. Serve hot.
2. Cover and cook over a medium heat for 1 hour.
3. When the lentils have cooked for 50 minutes, heat the olive oil in a frying pan over a low heat.
4. Add the onions, garlic and chard and saute for 8 minutes, stirring constantly.
5. Add the chard mixture to the
6. Add the coriander, salt, pepper and lemon juice and stir well.
7. Cover the saucepan and simmer over a low heat for 20 minutes.
8. Serve hot.
serving amount
serves 6 - 8
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more information
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