CHARD LENTIL SOUP, LEBANESE-STYLE
Easy to prepare super delicious vegetarian soup.
Provided by Patricia.S
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
- Add potatoes to the boiling water, reduce heat to medium-low, cover the pot, and cook until the potatoes are completely cooked, about 12 minutes.
- Mix lemon juice, crushed garlic, and salt together in a bowl; add to the pot. Continue to cook at a simmer another 5 minutes. Stir olive oil into the mixture. Increase heat to high and cook another 1 to 2 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 50.7 g, Fat 14 g, Fiber 11.8 g, Protein 10.5 g, SaturatedFat 2 g, Sodium 931 mg, Sugar 2.9 g
INSTANT POT® LEBANESE LENTIL AND CHARD SOUP
My mom often makes this Lebanese lentil soup. I adapted it for the Instant Pot®. It's a bit easier but just as good as the stovetop version!
Provided by LauraF
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion, potato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top; stir until fragrant.
- Pour in water and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in chard; cover soup and let sit until chard wilts, about 5 minutes. Uncover and stir in juice of 1 lemon.
- Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.
Nutrition Facts : Calories 201.5 calories, Carbohydrate 32.9 g, Fat 4.1 g, Fiber 14 g, Protein 11.2 g, SaturatedFat 0.6 g, Sodium 447.2 mg, Sugar 2.1 g
LENTIL AND SWISS CHARD SOUP
This soup combines the fiber and protein of the lentil with the high vitamin K in the chard.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 11
Steps:
- In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
- Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
- Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.
LEBANESE LENTIL AND SWISS CHARD SOUP
A simple, fairly quick recipe to enjoy as the nights grow cooler. And as NA*ME Tag gets busier! ;)
Provided by Elmotoo
Categories Lentil
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Spread the lentils on a platter and pick them clean of any impurities. Rinse & drain.
- Put the lentils and water in a large saucepan and place over a high heat. Bring to the boil, reduce the heat to medium, cover the pan, and boil gently for 30 - 45 minutes or until the lentils are tender.
- While the lentils are cooking, wash the swiss chard, trim the dirty bottom ends of the stalks, if any, and chop into thin strips about 1/2-inch wide. Add to the lentils & simmer another 5-10 minutes until the chard has softened.
- Peel the garlic cloves, chop them coarsely, and put them in a mortar. Add a generous pinch of salt to absorb the juices released from the crushed garlic and pound with a pestle until you have a smooth paste. You could squeeze the garlic with a garlic crusher but the texture and taste of pounded garlic is nicer.
- Slowly incorporate the lemon juice into the garlic paste, then the olive oil.
- When the lentils and chard are done, stir the garlic mixture into the soup. Season with salt to taste and simmer uncovered for 5 minutes.
- Taste, adjust seasoning if necessary and serve at room temperature.
Nutrition Facts : Calories 152.6, Fat 7, SaturatedFat 1, Sodium 81.2, Carbohydrate 16.5, Fiber 7.4, Sugar 0.8, Protein 6.5
LEBANESE ADAS BIS SILQ (LENTIL & SWISSCHARD SOUP)
Wonderful, satisfying soup. This is a whole meal in itself. Great for lunch or dinner. Do ahead and reheat. The aroma from the garlic and cilantro fills the house and makes you want to dig right in.
Provided by Bergy
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the lentils and place in a large sauce pan with the 6 cups water.
- Bring lentils to a boil, skimming when necessary, cover and simmer gently for approximately 1 hour or until the lentils are soft (do not under-cook) .
- In a separate pan heat the olive oil, add onions and cook until transparent, stir in the garlic and cook for a minute more. Add shredded swiss chard and stir fry until the leaves are wilted.
- Pour onions into the pot with the lentils, add cilantro, season with salt and pepper, add lemon juice and simmer for a further 15-20 minutes. Serve in soup bowls garnished with a wedge of lemon. Serve with some type of flatbread.
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LEBANESE LENTIL AND CHARD SOUP - DELICIOUSLY MEDITERRANEAN
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- Prep your lentils. Wash lentil with cold water and drain. Check for any stone or other dabris in the lentils.
- Saute your onions. In a medium-sized pot (6qt) on medium-low heat add 1 tbsp of olive oil and the onions, and cumin. Cook until the onion are soft.
- Combine your ingredients. Then add lentils, potatoes, and vegetable stock to the pot. Bring to the lentils to a boil and reduce to a simmer. Cook uncovered for 10 minutes and remove any foam that comes to the surface.
- Simmer the soup. Reduce heat to low, cover the pot and continue cooking for 20-30 mintues or until the lentils are soft but not completely falling a part. Stir occasionally. You may need more water if the soup becomes too thick.
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- In a 2- or 3-quart soup pot, bring lentils, 4 cups water, and ½ teaspoon of salt to boil over high heat. Reduce heat and simmer, covered, just until lentils are tender, about 15 minutes.
- Meanwhile, in a medium sauté pan, heat the olive oil over medium heat. Add the onions and season with 1/2 teaspoon of salt, the coriander, and pepper. Sauté until very soft and translucent. Add the minced garlic and sauté just until fragrant, about 2 minutes. Add the Swiss chard and cilantro and sauté until bright green and tender. Sprinkle with flour and stir to combine, still over the heat.
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