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Lemony Lentil Soup

Veggie.Lover's picture
Ingredients
  Lentils 1 1⁄2 Cup (24 tbs)
  Vegetable stock 8 Cup (128 tbs)
  Potato 1 Large
  Swiss chard 2 Bunch (200 gm)
  Onion 1 Medium, finely chopped
  Olive oil/Salad oil 4 Tablespoon
  Coarsely chopped coriander/1/2 cup chopped parsley plus 3/4 teaspoon ground coriander 1⁄2 Cup (8 tbs) (Use Fresh)
  Garlic 3 Clove (15 gm), minced or pressed
  Salt To Taste
  Pepper 1⁄4 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Lemon juice 3 Tablespoon
Directions

Rinse lentils; sort through and discard any foreign material.
Drain well.
Combine lentils and stock in an 8 quart pan; cover and bring to simmering.
Peel potato and cut into 1/2 inch cubes; add to lentils.
Cover and simmer for 20 minutes.
chop chard and add to soup, cover, and continue simmering until lentils are tender (about 20 more minutes).
In a small frying pan over medium heat, cook onion in oil, stirring occasionally, until onion is soft and golden (about 10 minutes).
Add to onion 1/3 cup of the fresh coriander (or 1/3 cup of the parsley coriander mixture) along with garlic and cook for 1 to 2 minutes.
Add onion mixture to soup during the last 5 minutes of cooking.
Stir in salt to taste, pepper, cumin, and lemon juice.
Garnish soup with lemon slices and remaining chopped coriander or parsley coriander mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Vegetarian
Interest: 
Everyday

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