Lebanese Lentil and Chard Soup


1 1/2 cups brown or green lentils
2 tablespoons olive oil
1 large onion, chopped
3 large garlic loves, chopped
4 – 6 cups water (or chicken, lamb, or vegetable stock mixed with half the water)
12 – 20 oz. chard (green, red, rainbow or combination), chopped
Sea salt
Fresh ground black pepper
1 teaspoon fresh ground cumin
1/4 cup chopped cilantro


Clean, rinse and drain lentils.

Heat oil in large pot and sauté onion until golden brown. Add garlic, sauté one minute. Remove half of mixture from pan and set aside. Add lentils and 4 cups water (or broth) and bring to boil. Add pepper and cumin, cover and simmer 30 minutes, adding more water if too thick. Add salt to taste. Add chard. Simmer until lentils and chard are tender.

Reheat remaining sautéed onions; add cilantro. Serve soup with lemon wedges and onion and cilantro garnish.

SOURCE: Recipe submitted by Route 1 Farms

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