Lentil Soup With Swiss Chard And NoodlesFrom jimrug1 7 years ago
- 1 1/2 cups Green or brown lentils shopping list
- 6 cups broth (chicken or vegetable) shopping list
- 2 1/2 cups chopped swiss chard Leaves or an equal amoun of spinach leaves.) shopping list
- 2 medium onions sliced into thin crescents shopping list
- 6 cloves garlic, crushed shopping list
- 2 Tsp cumin seeds, toasted and ground shopping list
- 2 Tsp coriander seeds toasted and ground shopping list
- 1/3 cup cilantro Chopped shopping list
- 1 Tbls Fresh lemon juice or to taste shopping list
- 1 cup broken vermicelli, large Orzo, or other small pasta. shopping list
- 1/4 cup olive oil shopping list
- salt and fresh cracked pepper shopping list
- Garnish: shopping list
- lemon wedges shopping list
- Chopped green onions shopping list
How to make it
- 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
The Cookjimrug1 Peoria, IL
The Rating3 people
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 +5lori4flavor in Chicago loved it
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.legoflamb in New York loved it