Lemony Lentil and Chard Soup
I found this recipe in Eating Well April 2022 and I really enjoy it but I enjoy it thick with Indian bread or good pita bread. I could also see eating it with rice or its really good just plain with a spoon. If you prefer it thinner then like soup then add water when reheating.
*Recipe by Carolyn Malcoun who was inspired by a closed Lebanese restaurant
3 Tablespoons Extra virgin Olive Oil plus more for serving if you desire
1 large onion, diced
1 bunch Chard, stems and leaves (Prepare the chard: separate the stems from the leaves and chop the stems thin and small. Also, chop the leaves small so it can be tossed into the soup and easily eaten)
4 Garlic cloves, minced
1 Tablespoons ground cumin or cumin seeds
1/2 tsp Aleppo Pepper or use a spicy substitute (Chili Flakes, Sweet paprika or Cayenne pepper)
8 cups water
1 pound red lentils, picked and rinsed ( I used Bob's)
1 1/2 tsp salt
1/2 cup lemon juice (3-4 lemons)
Ground pepper to taste
1. Heat oil in a large pot and add the onion to cook for about 8 minutes or until it is golden. Add the garlic, cumin, aleppo pepper, salt and pepper and mix it with the onions.
2. Add water, lentils and chard stems. Bring the water to a boil over high heat.
3. Reduce the heat and simmer, stirring occasionally until the lentils are tender and falling apart for about 20 minutes.
4. Stir in the chard leaves and cook about 5 minutes. Stir in more salt, lemon juice and pepper before serving as well as oil if desired.