This soup is one of my favorites. It is fully made of vegetables, but the presence of the lentils makes it very hearty and the zing from the lemons makes it fresh.
The only risk is you might eat too much of it.
Aside from washing the chard, this soup is simple and fast to make. I know washing vegetables can be a hassle, but what I do is soak them for a couple of hours, preferably a day ahead or as soon as I buy them. This makes the dirt release in the water. Then I rinse them two or three times and let them dry.
To store them, I wrap them in paper towels and put them in a clean bag and keep them in the fridge.
I use this with lettuce too. It makes life a lot easier, the vegetables last fairly long and are an easy access for a quick salad.
When you chop the chard, keep the hardest parts of the stems aside, chop them boil them and strain them. They can be used in a delicious and simple salad. You can view a picture of it here. As for the dressing it is the simple and same sauce Lebanese use for Falafel. You can find it here. Then all you have to do is to mix in the cooked stems. Enjoy with some pita or Lebanese bread, toasted or not. YUM!
Now back to our soup. All there is left for me to do is to give you the recipe so you too can enjoy!
Lentils and Chard in Lemon Soup
- 1 ½ cups lentil
- 6 cups of water
- 1 large bunch of Swiss chard
- 1 medium onion
- 1 medium potato
- 2-3 cloves garlic
- 1 Tbsp dried mint
- 1 ½ Lemon (or more, according to taste)
- Salt, Pepper
- Chop the onion and cube the potato.
- Wash and cut the chard in strips, keeping the hardest parts of the stems aside.
- In the meantime, boil the lentils and the onions till almost cooked. Add the potatoes and the chard. Boil till all the ingredients are cooked. Sprinkle the pepper.
- Pound the garlic with salt. Add the dried mint and pound into a paste. Add the lemon and mix.
- Add the mixture to the soup. Boil for about five minutes.