Lemony Lentil Soup
This is a Vegan dish
Serves:
Serves: 6
Ingredients:
- 1 1/2 cups lentils
- 8 cups vegetable stock
- 1 large potato
- 2 bunches (about 1 1/2 pounds) Swiss chard
- 1 medium-size onion, finely chopped
- 4 tablespoons olive oil
- 1/2 cup coarsely chopped fresh coriander (cilantro)
- 3 cloves garlic, minced
- Salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ground cumin
- 3 tablespoons lemon juice
- Lemon slices
Equipment:
- 8 quart pan
- Small frying pan
Timing:
Preparation time: 20 minutes
Cooking time: 1 hour
Lemony Lentil Soup
Lemon is the perfect accent for lentils and Swiss chard - the main ingredients in this meal-in-a bowl soup from Lebanon. Enjoy it as an entree accompanied by black bread and cucumbers with yoghurt.
Cooking Instructions:
- 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. Slice chard leaves and stems crosswise in 1/2-inch wide strips. 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 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 top with the remaining chopped coriander.
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