Middle Eastern Chard And Lentil Soup Syria Recipes

SYRIAN-STYLE LENTIL AND CHARD SOUP

Syrian-Style Lentil and Chard Soup image

We grow our chard year-round in the fog where we live and this is one of our favorite ways to prepare it. This is vegan-friendly. You can adjust the ingredients according to taste and what's on hand. Do use the nutritional yeast (or substitute vegetable broth) for a richer taste. For color, you could add diced carrots and cook them with the chard.

Provided by One Happy Woman

Categories Greens

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup lentils
1 onion
3 -4 garlic cloves
2 tablespoons olive oil
3 tablespoons nutritional yeast
6 -7 cups water
1 bunch chard leaves, with stems
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon lemon pepper
1/2 cup lemons or 1/2 cup lime juice
salt, to taste

Steps:

Sort and wash the lentils and cook in the water or vegetable broth with the spices and the nutritional yeast, if you choose that option.
Meanwhile, chop the onions, garlic and chard and saute in the olive oil, briefly, then cover and turn heat to low to steam the chard.
When the lentils are nearly done, add the chard/onion mixture, cover and simmer until lentils are soft. Adjust the amount of water as needed.
Add salt to taste.
With a stick blender or in a food processor blend the soup partially.
Finish with lemon/lime juice to taste. Do not add the juice until the lentils are completely cooked.

MIDDLE-EASTERN CHARD AND LENTIL SOUP (SYRIA)

Middle-Eastern Chard and Lentil Soup (Syria) image

not set

Provided by JGG

Categories Soups, Stews and Chili

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

1 cup Dark mini lentils eg:spanish pardina or egyptain, ethiopian, indain whole masoor d
2 quarts Light chicken stock optional
1 teaspoon Salt
1 medium Potato peeled & sliced papper thin
1 cup Onion chopped
3 tbs olive oil
8 large Swiss chard leaves
1 pd Leafy greens eg:spinach, dandelions, arugula, watercress, beet greens, kale o
1/4 cup Cilantro chopped
1 tablespoon Garlic minced
1/3 cup Lemon juice freshly squuesed

Steps:

Wash and pick over lentils. Place lentils in a saucepan and cover with the stock or 2 quarts water. Bring to a boil and skim off any foam that surface. Add potato, partially cover and cook for 20 minutes. In a large skillet, slowly brown the onion in the olive oil. Meanwhile, wash, stem, and roughly shred the greens. (You should have about 1 packed quart) Add the cilantro and the garlic to the skillet and saut for a minute or two, then stir in the greens and allow them to wilt, covered. Scrape the contents of the skillet, including the oil, into the saucepan and continue cooking another 20 minutes, or until thick and soupy. Stir in the lemon juice and serve hot, lukewarm, or cool.

Nutrition Facts : Calories 246 calories, Fat 11.0374625000084 g, Carbohydrate 28.3826091686259 g, Cholesterol 0 mg, Fiber 10.9648833408564 g, Protein 10.8104466668353 g, SaturatedFat 1.4846170000015 g, ServingSize 1 1 Serving (417g), Sodium 1048.09183333378 mg, Sugar 17.4177258277694 g, TransFat 0.774954250002538 g

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