Caregory : Dinner Ideas
Even though this lentil soup is made with just a handful of ingredients, it’s incredibly flavorful. If you have a special bottle of olive oil, drizzle some on top of each bowl before serving. If you can’t find or don’t like chard, kale or collards would be equally delicious. Excerpted with permission from Lebanese Cuisine by Madelain Farah and Leila Habib-Kirske, published by Hatherleigh Press.
6 cups water
1 cup brown lentils, rinsed
1 large potato, diced
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, coarsely chopped
1 teaspoon salt, divided
Ground pepper to taste
1/2 bunch chard, coarsely chopped (about 2 cups)
1 lemon, cut into wedges
Combine water and lentils in a large pot. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until almost tender, about 5 minutes. Add potato and cook for 10 minutes.
Meanwhile, heat oil in a medium skillet over medium heat. Add onion, 1/2 teaspoon salt and pepper to taste; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add water by the tablespoon and/or reduce heat, if necessary, to prevent burning.
Stir the onion and chard into the soup. Cook until the potato is tender, about 5 minutes more. Add the remaining 1/2 teaspoon salt and more pepper, if desired. Serve with lemon wedges.
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