Votes: 5
Rating: 4.6
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Swiss Chard and Lentil Soup
Recipe from Arcadia Mobile Market Seasonal Cookbook, By JuJu Harris Photography by Molly M. Peterson
Swiss Chard and Lentil Soup
Votes: 5
Rating: 4.6
You:
Rate this recipe!
Print Recipe
Recipe from Arcadia Mobile Market Seasonal Cookbook, By JuJu Harris Photography by Molly M. Peterson
Servings
4
Servings
4
Ingredients
  • 1cuplentils
  • 6cupswater
  • 1bay leaf
  • Several sprigsfresh thyme
  • 2tbspolive oil
  • 1mediumonionpeeled and chopped
  • 1tspgarlicminced
  • 1tspground corriander
  • 1/2tspcayenne pepper
  • 1poundSwiss chardwashed and sliced thinly
  • 1lemonwedged
Change servings:
Ingredients
  • 1cuplentils
  • 6cupswater
  • 1bay leaf
  • Several sprigsfresh thyme
  • 2tbspolive oil
  • 1mediumonionpeeled and chopped
  • 1tspgarlicminced
  • 1tspground corriander
  • 1/2tspcayenne pepper
  • 1poundSwiss chardwashed and sliced thinly
  • 1lemonwedged
Change servings:
Instructions
  1. In a large soup pot add the lentils, water, bayleaf and thyme. Over medium – high heat, bring to a boil. Reduce heat and simmer for 30 minutes, or until lentils are tender.
  2. In a skillet over medium – low, heat the olive oil. Add the onion and cook, stirring until it softens. Then add the garlic, coriander, cayenne and Swiss chard. Cook for five minutes, until the Swiss chard wilts.
  3. Add the Swiss chard mixture to the lentils and stir to incorporate. Season with salt and pepper and serve with a squeeze of fresh lemon juice in each bowl.
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