Lentil Soup with Cumin, Cilantro and Chard
Ingredients
- 1¼ cups lentils ( brown, green, black or a mixture), soaked for 1 hour or longer
- 2 large garlic cloves, pounded with 1 teaspoon salt
- sea salt and freshly ground pepper
- 2 bay leaves
- 4 branches parsley
- 4 branches cilantro, tie together parsley and cilantro branches
- 1 large onion, finely diced
- 1 teaspoon ground cumin
- 6 chard leaves, finely chopped (about 4 cups)
- ¼-½ cup chopped cilantro
- yogurt, about 1 tablespoon per serving, or lemon juice to taste
Instructions
- Drain the lentils. Put them in a soup pot with 5 cups water (7 if they haven’t been soaked), the pounded garlic and salt, bay leaves, and parsley/cilantro bundle. Bring to a boil, lower heat and simmer, covered, until tender, about 25 minutes for soaked lentils (45 minutes if not soaked). Taste for doneness. Remove bay leaves and herb bundle.
- While lentils are cooking, heat the oil in a medium skillet. Add the onion and cumin and cook over medium heat, stirring frequently, until it starts to brown, 15 to 20 minutes. Add to simmering lentils.
- When ready to serve, simmer chard in a little water until soft, 8 to 10 minutes. Add it with any juices to the soup along with the chopped cilantro. Taste for salt and add pepper. Serve with a spoonful of yogurt in each bowl. Or, if not using yogurt, squeeze a little lemon juice into the soup to brighten the flavors.
Notes
Adapted from Deborah Madison’s Vegetable Soups.