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Lentil Soup with Swiss Chard and Lemons

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Yields1 Serving
 2 cups Ziyad Brand Whole LentilsPicked over, washed and drained
 1 Large sweet potato diced
 1 Bunch green Swiss chard (about a pound)washed well, stems removed and set aside
 12 cups Water or chicken stock Add more if soup gets too thick
 3 Garlic cloves smashed
 1 Large onion diced
 2 Bay leaves
 Salt and pepper
 ¼ cup Fresh lemon juice or juice of one large lemon plus more wedges to serve on the side
 3 tbsp Sultan Brand Olive Oil plus more to drizzle on the top
 1 tsp Ziyad Brand Cumin
 1 tsp Ziyad Brand Turmeric
 1 tsp Ziyad Brand Coriander
 A pinch of red pepper flakesoptional
1

Heat olive oil in a heavy pot, add the onions and garlic and sauté until translucent about 5 minutes.

2

Add the rinsed lentils, add the spices and toss to combine about 2 minutes.

3

Add the water or broth and bay leaves. Let it come to a boil, and then add the potatoes and the diced Swiss chard stalks only.

4

Let the soup simmer until the lentils and potatoes are cooked through (but not mushy) about 25-30 minutes.

5

Add the Swiss chard leaves, one handful at a time until it’s all incorporated. Let it simmer for 10 more minutes.

6

Turn off the heat then add fresh lemon juice.

7

Enjoy with extra squeeze of lemon juice and a nice drizzle of olive oil.

 

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Ingredients

 2 cups Ziyad Brand Whole LentilsPicked over, washed and drained
 1 Large sweet potato diced
 1 Bunch green Swiss chard (about a pound)washed well, stems removed and set aside
 12 cups Water or chicken stock Add more if soup gets too thick
 3 Garlic cloves smashed
 1 Large onion diced
 2 Bay leaves
 Salt and pepper
 ¼ cup Fresh lemon juice or juice of one large lemon plus more wedges to serve on the side
 3 tbsp Sultan Brand Olive Oil plus more to drizzle on the top
 1 tsp Ziyad Brand Cumin
 1 tsp Ziyad Brand Turmeric
 1 tsp Ziyad Brand Coriander
 A pinch of red pepper flakesoptional

Directions

1

Heat olive oil in a heavy pot, add the onions and garlic and sauté until translucent about 5 minutes.

2

Add the rinsed lentils, add the spices and toss to combine about 2 minutes.

3

Add the water or broth and bay leaves. Let it come to a boil, and then add the potatoes and the diced Swiss chard stalks only.

4

Let the soup simmer until the lentils and potatoes are cooked through (but not mushy) about 25-30 minutes.

5

Add the Swiss chard leaves, one handful at a time until it’s all incorporated. Let it simmer for 10 more minutes.

6

Turn off the heat then add fresh lemon juice.

7

Enjoy with extra squeeze of lemon juice and a nice drizzle of olive oil.

Lentil Soup with Swiss Chard and Lemons

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