Lentil and Swiss Chard Soup

1. 1

   In a medium saucepan, combine the lentils with the water, stock and 1 1/2 teaspoons of salt and bring to a boil.

2. 2

   Cover partially and cook over moderately low heat until the lentils are barely tender, about 25 minutes.

3. 3

   Meanwhile, heat the 3 tablespoons of olive oil in a large skillet.

4. 4

   Add the onion, crushed pepper and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, 7 to 8 minutes.

5. 5

   Add the garlic and cilantro and cook for 1 minute.

6. 6

   Gradually add the chard leaves and cook, stirring occasionally, until wilted, about 3 minutes.

7. 7

   Add the chard to the lentils, cover partially, and simmer until thickened, about 15 minutes.

8. 8

   Stir in the lemon juice and season with salt and pepper.

9. 9

   Ladle the soup into bowls, season with pepper and olive oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.