Lentil Soup With Swiss Chard And Noodles
From jimrug1 16 years ago
- 45 minutes to make
- Serves 6
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.
Ingredients
- 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 amount of spinach leaves.) shopping list
- 2 medium onions sliced into thin crescents shopping list
- 6 cloves garlic, crushed with salt 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 Ground 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 caramelized. (Dark brown, not Burnt)
- Add crushed garlic 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 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.)
- To Serve:
- Serve in bowls topped with chopped Green Onions. Serve with Lemon Wedges & Bread
The Rating
Reviewed by 3 people-
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
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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
lori4flavor
in Chicago loved it
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