Recipe

Lentil Soup With Swiss Chard And Noodles Recipe

	Jimrug1 / All my dishes 1 year, 9 months ago A classic Lebanese soup named Rishta. This is my family's version. Spinach is often used when Swiss Chard is not available or other hardy greens will do just fine as well. Chopped Rhubarb is sometimes added instead of Lemon Juice when it is in season. ... More Prep:20m Cook:45m Servings:6	Jimrug1
	soup lentils spinach swisschard middleeastern mediteranian lebanese

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Ingredients

1 1/2 cups Green or Brown Lentils

6 cups Broth (Chicken or Vegetable)

2 1/2 cups chopped Swiss Chard Leaves or an equal amoun of Spinach leaves.)

2 medium Onions sliced into thin crescents

6 cloves Garlic, crushed

2 Tsp Cumin Seeds, toasted and ground

2 Tsp Coriander Seeds toasted and ground

1/3 cup Cilantro Chopped

1 Tbls Fresh Lemon juice or to taste

1 cup broken Vermicelli, large Orzo, or other small pasta.

1/4 cup Olive Oil

Salt and Fresh Cracked Pepper

Garnish:

Lemon wedges

Chopped Green Onions

Directions

Wash Lentils well and pick through. Place in Large saucepan with the cold Broth. Bring to boil, skimming if necessary, Cover, lower heat, simmer gently 15 - 20 minutes.

As Lentils are cooking, heat Olive Oil in a separate pan. Add onions, cook on med heat until well carmelized. (Dark brown, not Burnt)

Crush Garlic into a past with salt. Add to Onions during last minute of cooking. Drain mixture, reserving oil in pan. Transfer to a blender and puree'.

Add puree' to the cooking Lentils.

Wash thoroughly and drain Swiss Chard. Slit leaves in half lenghthwise. Remove large center stalk and coarsely chop the greens. If using Spinach, remove large stems and coarsely chop.

Heat the remaining oil(Med High) in the Onion cooking skillet. Toast the pasta until it reaches a deep golden brown.

Add Chard or Spinach, Pasta, Cilantro, Cumin, Coriander, Lemon juice and Rhubarb (if adding). (If adding Rhubarb, test for tartness before adding lemon.) Season with Salt & Pepper. Cover and simmer gently until pasta is tender. (15-20 mins.)

Garnish with chopped Green Onions. Serve with Lemon Wedges & Bread

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Comments

way2nrml 1 year, 9 months ago said:
Wow, this sounds really amazing. What kind of noodles do you recommend with this?

legoflamb 1 year, 8 months ago said:
Really good. Hearty and fresh with the cilantro and lemon. I make a lot of soups with greens so I will definitely make this. I'm often useing oven roasted garlic in my soups, and I might give it a shot here.

alli 1 year, 7 months ago said:
Sounds delicious. also curious what kind of noodles you use.

jimrug1 1 year, 7 months ago said:
Hi Alli, Thank you for stopping by. To answer your question regarding the type of noodles. It's really a matter of preferrence. Most Lebanese cooks use a smaller noodle so that it does not "take over" the soup. I use a thin "Amish style" egg noodle that is not too long. If you have any more questions, please feel free to ask... Thanks again... Jim

lori4flavor 11 months, 1 week ago said:
I agree, this sounds really delicious! I love swiss chard, and often grow it in the garden every year. I will definitely be trying your recipe. Thanks for sharing, Jim :) Bookmarked +5

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