Middle-Eastern Chard and Lentil Soup (Syria)

Middle-Eastern Chard and Lentil Soup (Syria) Ingredients

1 cup Dark mini lentils eg:spanish pardina or egyptain, ethiopian, indain whole masoor d	8 large Swiss chard leaves
2 quarts Light chicken stock optional	1 pd Leafy greens eg:spinach, dandelions, arugula, watercress, beet greens, kale o
1 teaspoon Salt	1/4 cup Cilantro chopped
1 medium Potato peeled & sliced papper thin	1 tablespoon Garlic minced
1 cup Onion chopped	1/3 cup Lemon juice freshly squuesed
3 tbs Olive oil

Instructions for Middle-Eastern Chard and Lentil Soup (Syria)

Wash and pick over lentils.

Place lentils in a saucepan and cover with the stock or 2 quarts water. Bring to a boil and skim off any foam that surface. Add potato, partially cover and cook for 20 minutes.

In a large skillet, slowly brown the onion in the olive oil. Meanwhile, wash, stem, and roughly shred the greens. (You should have about 1 packed quart) Add the cilantro and the garlic to the skillet and saut for a minute or two, then stir in the greens and allow them to wilt, covered. Scrape the contents of the skillet, including the oil, into the saucepan and continue cooking another 20 minutes, or until thick and soupy. Stir in the lemon juice and serve hot, lukewarm, or cool.


Main Ingredient: LentilsCuisine: Mediterranean

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