Lemony Lentil and Chard Soup
3 tablespoons extra-virgin olive oil, plus more for serving
1 large onion, diced
1 bunch chard
4 cloves garlic, finely chopped
1 tablespoon ground cumin
½ teaspoon Aleppo pepper, plus more for serving
8 cups water
1-pound red lentils, picked over and rinsed
1 ½ teaspoons salt
½ cup lemon juice (from 3-4 lemons)
Ground pepper to taste
- Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until golden, 8 to 12 minutes.
- Meanwhile, separate chard greens from stems. Thinly slice the stems; chop the greens.
- Add garlic, cumin and Aleppo to the pot; cook until fragrant, about 30 seconds. Add water, lentils and the chard stems; bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the lentils are falling apart, about 20 minutes. Stir in the chard leaves and cook until tender, about 5 minutes. Stir in salt, lemon juice and pepper before serving. Garnish with more oil and Aleppo, if desired.
To make ahead: Refrigerate for up to three days or freeze for up the three months.
Nutrition per serving: (3/4 cup): Calories: 183; Fat 5g; Carbohydrates 26g: Protein 11g; Sodium 342mg.
Adapted from: EatingWell.com. https://www.eatingwell.com/recipe/7952365/lemony-lentil-chard-soup/?printview . April 2022. Carolyn Malcoun.