Chard and Lentil Soup

Name: Chard and Lentil Soup
Yield: Makes 8 Cups; Serves 6
Ingredients: 1⅓ pounds green chard, leaves roughly chopped and stems reserved for another use; ¼ cup olive oil; 1 medium bunch cilantro, coarsely chopped; 1 tablespoon fresh lemon juice; Kosher salt; Freshly ground black pepper; 1 teaspoon sweet paprika; 1 teaspoon ground cumin; 2 medium bunches scallions, trimmed, white part cut across into ¼-inch pieces, plus enough green part to make ½ cup; 1 pound dried brown lentils; 5½ to 6 cups chicken stock (any of the homemade stocks, or sterile-pack); 3 small cloves garlic, smashed and peeled

Preparation info

Makes 8 Cups ; Serves
6

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

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.

Ingredients

¼ cup olive oil
1 teaspoon sweet paprika
1 teaspoon

Gluten-free
Soup

Method

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, cilan