Sunday, May 31, 2009
Sunday, May 10, 2009
Lentil and Swiss Chard Soup
This is a delicious soup that comes together in no time! Serve over brown rice with a big green salad and you are ready to go.
2 cups red lentils
7-8 cups water, depending on how thick you like your soup
2 medium red onions, chopped
2 cups Swiss chard, chopped (you can use green, red or rainbow chard)
Generous handful of chopped fresh cilantro + extra for garnish
2 tbsp olive oil
2 tsp ground cumin
1 tsp ground cinnamon
1 tbsp coriander seeds
3 cloves garlic, crushed
Grated zest of half a lemon
Wash the lentils in cold water until the water is no longer cloudy. Place in a large saucepan and bring to the boil. Simmer until the lentils are soft (about 30 minutes), skimming off any scum on the surface.
While the lentils are cooking, sauté the onions in olive oil until soft and translucent. Add the Swiss chard, stirring once or twice until the leaves begin to wilt. Add the cooked onions, chard and fresh coriander to the lentils. Then add the cumin and cinnamon with a little salt. Mix well.
Simmer the soup for another five minutes. While the soup is simmering, crush the coriander seeds and garlic together in a mortar and pestle. (You can use a coffee grinder for coriander seeds and a garlic press for the garlic and then mix them together). Stir into the lentil soup and let it stand, covered, for five minutes.
Stir in fresh cilantro and the lemon zest just before serving. Enjoy!