Lentil Soup with Swiss Chard and Lemon

Fatima Al-ThaniCuisinier

Ingrédients

• 2 cups lentils
  2 cup
• 1 bunch of Swiss chard (can be replaced with cabbage or any other leafy greens)
  1 bunch
• 2 lemons, or 3
  2 pieces
• 1/4 cup coriander paste (prepared and frozen in the freezer)
  0.3 cup
• 1 cup onion, chopped
  1 cup
• 3 potatoes, washed and diced (optional)
  3 pieces
• 1 can of chickpeas, washed (optional)
  1 can
• 3 tablespoons olive oil
  3 tablespoons

Mesures

1. 1

   Sauté the onion in olive oil until it turns golden.

   Matériel requis:

   Marmite

   Couteau

   Planche à découper

   5 minutes
2. 2

   Add the lentils to the pot with about 6 cups of water or broth. Bring to a boil and simmer until the lentils are cooked, for about an hour.

   60 minutes
3. 3

   While the lentils are cooking, wash the Swiss chard. Use the cutting knife to remove the thick stems and set them aside, then chop the leaves after stacking them on top of each other.

   5 minutes
4. 4

   Add the diced potatoes and chickpeas (if using canned chickpeas, it's best to rinse them first) to the soup pot.

   5 minutes
5. 5

   Add the Swiss chard after about 15 minutes.

   15 minutes
6. 6

   Add the coriander paste in the last 5 minutes of cooking.

   5 minutes
7. 7

   Add the lemon juice to the soup.

   1 minutes
8. 8

   Serve the dish hot or at room temperature, placing 1/4 lemon next to each individual bowl of soup if you wish to add more lemon flavor to the dish.

   2 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques