This soup is so easy to put together and delivers the kind of homey flavor that is the hallmark of a great winter soup.
The ingredients are thrown in the pot and left to simmer slowly; right before serving, a burst of flavor is added (garlic, olive oil and fresh lemon juice).
Recipe courtesy of Mireille H. Doniguian La Cuisine du Moyen-Orient (adapted)
INGREDIENTS: 8 servings
- 2 cups of red lentils
- 4 large carrots
- 1 1/2 pound of swiss chard
- 1 tbsp of mashed garlic (chop the garlic and mash in a mortar with salt till pasty)
- 1/4 cup of extra-virgin olive oil
- 2 large lemons, juiced
- Place the lentils in a bowl and rinse under running tap water for a few seconds until clean. Transfer to a large pot, add 6 cups of water and bring to a simmer.
- Peel the carrots and slice; add to the lentils. Cook the lentils and carrots for 40 minutes or so. Meanwhile, wash the chard and separate the stalks from the leaves. Stack the leaves and slice them into 1/4 inch ribbons and throw them in the soup pot. Simmer the soup another 20 minutes until the chard is cooked.
- Right before serving, start heating the soup; juice the lemons and set aside. Heat the olive oil in a small skillet, add the mashed garlic and stir-fry briefly for a few seconds without letting the garlic change color. Pour the garlic and olive oil in the soup and add the lemon juice. Serve.
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