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

Reviews & Comments 5

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    " It was excellent "
    lori4flavor ate it and 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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  • jimrug1 10 years ago
    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
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  • alli 10 years ago
    Sounds delicious. also curious what kind of noodles you use.
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    " It was excellent "
    legoflamb ate it and 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.
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  • way2nrml 10 years ago
    Wow, this sounds really amazing. What kind of noodles do you recommend with this?
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