photos
forums
blogs
restaurants
recipes
groups
Description
Swiss chard, sometimes known as chard, leaf beet, seakale beet and spinach beet, makes a great weeknight dish in this lentil soup with lemon.
Ingredients
- 8c water
- 2c lentils
- 1 onion, diced
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 2T pure olive oil
- 1⁄4lb swiss chard or spinach, chopped
- 1t salt, or to taste
- 1⁄4t freshly ground pepper, or to taste
- 1t ground cumin, or to taste
- 1⁄2t ground allspice
- juice of 1/2 lemon, or to taste
- 1 pita bread, toasted (optional)
- 1⁄2c plain yogurt
- 1T ground sumac (see note)
Instructions
Bring the water to a boil in a soup pot. Add the lentils, reduce the heat, and simmer for 20 minutes. Then add the onion, celery and carrot and cook another 10 minutes, uncovered, until the lentils are almost tender.
Heat the oil in a frying pan, then add the Swiss chard or spinach, and sauté for a few minutes. Transfer the greens to the soup. Season with salt, pepper, cumin, allspice and lemon juice, adjusting the seasonings to your taste. To serve, ladle into soup bowls top with broken-up pieces of toasted pita bread, a dollop of yogurt and a sprinkle of sumac.
Notes
Note: Sumac, a sour spice that is used in Middle Eastern cooking, is available in Middle Eastern markets. One shop that sells it in Fresno is Apadana Market on Blackstone Avenue, just north of Gettysburg Avenue.
delicious
digg
reddit
newsvine
technorati