Chard and Lentil Soup

Recipe by: Barbara Kafka | from The Intolerant Gourmet: Glorious Food Without Gluten and Lactose

Cookstr

Course: Appetizer, Main Course

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph DeLeo

Most lentil soups are a dull brown. This one from Soup: A Way of Life is enlivened in both color and flavor by the additions.

Yield: Makes 8 cups; Serves 6

INGREDIENTS

¼ cup olive oil
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 medium bunches scallions, trimmed, white part cut across into ¼-inch pieces, plus enough green part to make ½ cup
1 pound dried brown lentils
5½ to 6 cups chicken stock, fake chicken stock, or sterile-pack
3 small cloves garlic, smashed and peeled
1 1/3 pounds green chard, leaves roughly chopped and stems reserved for another use
1 medium bunch cilantro, coarsely chopped
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground black pepper

Directions

In a medium saucepan, heat the olive oil, paprika, and cumin over low heat, stirring, until the spices are aromatic, 2 to 4 minutes. Stir in the scallion whites. Cook until wilted, about 5 minutes.

Stir in the lentils, stock, and garlic. Bring to a boil. Lower the heat and simmer for 20 to 30 minutes or until the lentils are almost done.

Stir in the scallion greens, chard, cilantro, and lemon juice. Simmer for 5 to 10 minutes, until the chard is cooked through and the lentils are soft. Season with salt and pepper to taste.