 |
|
|
|
| |
| |
Lentil Lemon Soup |
|
|
| |
|
| Ingredients - |
| |
1 (14.5 ounces) can Chicken Broth
6 cups Water
1 small Onion, peeled and diced
1 Bay Leaf
3 sprigs Italian Flat Leaf Parsley
2 sprigs Fresh Thyme
4 cups Water
1 1/2 cups Dried Brown Lentils, rinsed and drained
1 1/2 pounds Swiss Chard, rinsed, stems removed and cut into 1/2 inch slices
2 Tablespoons Olive Oil
1 large Onion, finely chopped
4 cloves Garlic, crushed
3 tablespoons chopped Fresh Cilantro
1/2 cup Lemon Juice
Salt, to taste
1 Lemon, cut into wedges |
| |
| Preparation: |
In a large saucepan, combine chicken broth, 6 cups of
water, 1 small onion, bay leaf, parsley and thyme. Bring
to a boil, then reduce heat to low and simmer for about
1 1/2 hours. Strain and reserve 4 cups of the broth for
the recipe. Reserve the remaining broth for other uses.
Pour 4 cups of broth into a large soup pot and add 4
cups of water to it. Stir in lentils and bring to a boil.
Cover, reduce heat to low, and simmer for about 1
hour. Heat olive oil in a large skillet over medium heat.
Add the large onion and cook until transparent, stirring
frequently. Add garlic and cook for just a minute, until
fragrant. Place chard in the pan and cook until wilted,
about 5 minutes. Transfer chard and onion mixture to
the pot with the lentils. Stir in cilantro and lemon juice.
Season with salt and additional lemon if desired.
Simmer covered for an additional 15 minutes before
serving. Serve with lemon wedges. Makes 6 to 8 servings.
|
|
|
|
|
|
