Ingredients
-
1
-
1
-
7
-
10
-
1/4
-
2
-
1/4
-
-
-
-
-
-
-
-
Directions
Lebanese Lentil and Swiss Chard Soup, A simple, fairly quick recipe to enjoy as the nights grow cooler And as NA*ME Tag gets busier! ;), This is a really punchy soup; the lemon and the garlic really make this soup really fresh and interesting used home made vegetable stock, and a little fresh coriander Quick, simple, and delicious, this has to be one of my favourite quick broths
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Steps
|
1
Done
|
Spread the Lentils on a Platter and Pick Them Clean of Any Impurities. Rinse & Drain. |
|
2
Done
|
Put the Lentils and Water in a Large Saucepan and Place Over a High Heat. Bring to the Boil, Reduce the Heat to Medium, Cover the Pan, and Boil Gently For 30 - 45 Minutes or Until the Lentils Are Tender. |
|
3
Done
|
While the Lentils Are Cooking, Wash the Swiss Chard, Trim the Dirty Bottom Ends of the Stalks, If Any, and Chop Into Thin Strips About 1/2-Inch Wide. Add to the Lentils & Simmer Another 5-10 Minutes Until the Chard Has Softened. |
|
4
Done
|
Peel the Garlic Cloves, Chop Them Coarsely, and Put Them in a Mortar. Add a Generous Pinch of Salt to Absorb the Juices Released from the Crushed Garlic and Pound With a Pestle Until You Have a Smooth Paste. You Could Squeeze the Garlic With a Garlic Crusher but the Texture and Taste of Pounded Garlic Is Nicer. |
|
5
Done
|
Slowly Incorporate the Lemon Juice Into the Garlic Paste, Then the Olive Oil. |
|
6
Done
|
When the Lentils and Chard Are Done, Stir the Garlic Mixture Into the Soup. Season With Salt to Taste and Simmer Uncovered For 5 Minutes. |
|
7
Done
|
Taste, Adjust Seasoning If Necessary and Serve at Room Temperature. |
