CHARD AND LENTIL SOUP
Makes 8 cups. 1/4 cup olive oil 1 teaspoon sweet paprika 1 teaspoon ground cumin 2 bunches small scallions (about 14), trimmed, white parts cut across into 1/4-inch pieces (about 3/4 cup), enough green parts cut across into 1/4-inch pieces to make 1/2 cup 1 pound brown lentils, rinsed (about 3 cups) 5 1/2 to 6 cups chicken stock or broth 3 small garlic cloves, smashed and peeled 3 cups green chard leaves, roughly chopped (about 3 cups) 1 bunch fresh cilantro, leaves and tender stems only, coarsely chopped (about 1 cup) Freshly ground black pepper 1 tablespoon fresh lemon juice Method 1. In large soup pot, heat olive oil, paprika and cumin over low heat for 3 to 4 minutes. 2. Add scallion whites. Cook for 5 minutes or until wilted. 3. Add lentils, chicken stock and garlic. 4. Increase heat to high. 5. Cover pot. 6. Bring to a boil. 7. Reduce heat. 8. Simmer for 20 minutes or until lentils are soft but not mushy. 9. Note: Cooking time will vary based on age of lentils. 10. Stir in scallion greens, chard, cilantro, pepper and lemon juice. 11. Cook for 5 to 10 minutes or until chard is cooked through. 12. Serve warm. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
