Lemony Lentil Soup
|Lentils||1 1⁄2 Cup (24 tbs)|
|Vegetable stock||8 Cup (128 tbs)|
|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|
|Ground cumin||1⁄2 Teaspoon|
|Lemon juice||3 Tablespoon|
Rinse lentils; sort through and discard any foreign material.
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.