Lentil Soup with Swiss Chard and Lemons
Heat olive oil in a heavy pot, add the onions and garlic and sauté until translucent about 5 minutes.
Add the rinsed lentils, add the spices and toss to combine about 2 minutes.
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.
Let the soup simmer until the lentils and potatoes are cooked through (but not mushy) about 25-30 minutes.
Add the Swiss chard leaves, one handful at a time until it’s all incorporated. Let it simmer for 10 more minutes.
Turn off the heat then add fresh lemon juice.
Enjoy with extra squeeze of lemon juice and a nice drizzle of olive oil.
Ingredients
Directions
Heat olive oil in a heavy pot, add the onions and garlic and sauté until translucent about 5 minutes.
Add the rinsed lentils, add the spices and toss to combine about 2 minutes.
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.
Let the soup simmer until the lentils and potatoes are cooked through (but not mushy) about 25-30 minutes.
Add the Swiss chard leaves, one handful at a time until it’s all incorporated. Let it simmer for 10 more minutes.
Turn off the heat then add fresh lemon juice.
Enjoy with extra squeeze of lemon juice and a nice drizzle of olive oil.
