Most lentil soups are a dull brown. This one from Soup: A Way of Life is enlivened in both color and flavor by the additions.
In a medium saucepan, heat the olive oil, paprika, and cumin over low heat, stirring, until the spices are aromatic, 2 to 4 minutes. Stir in the scallion whites. Cook until wilted, about 5 minutes.
Stir in the lentils, stock, and garlic. Bring to a boil. Lower the heat and simmer for 20 to 30 minutes or until the lentils are almost done.
Stir in the scallion greens, chard, cilantro, and lemon juice. Simmer for 5 to 10 minutes, until the chard is cooked through and the lentils are soft. Season with salt and pepper to taste.
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