Middle Eastern Chard And Lentil Soup

Recipe Ingredients

1 cup	237ml	Dark mini-lentils
		= (such as Spanish pardina or Egyptian,
		Ethiopian, or Indian whole masoor dal)
2		Light chicken stock - (optional)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Potato - peeled, and (medium)
		Sliced paper thin
1 cup	62g / 2.2oz	Chopped onion
3 tablespoons	45ml	Olive oil
8 tablespoons	120ml	Swiss chard leaves (large)
1 lb	454g / 16oz	Leafy greens
		= (such as spinach, dandelions, arugula,
		Watercress, beet greens, kale, or a
		Mixture)
1/4 cup	4g / 0.1oz	Roughly-chopped fresh cilantro leaves
1 tablespoon	15ml	Minced garlic
1/3 cup	78ml	Freshly-squeezed lemon juice

Recipe Instructions

Wash and pick over the lentils. Place lentils in a saucepan and cover with the stock or 2 quarts water salted with 1 teaspoon salt. Bring to a boil and skim off any foam that surfaces. Add the 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 garlic to the skillet and saute 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.

This recipe yields 8 servings.

Source:
Cookbook Digest, May/Jun, 1999

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