Friday, March 19, 2010

$200 Lentil Soup n' Chard

The photo below does not do this very delicious soup justice.  Unfortunately, it is the only photo I have... While trying to get "the shot" for the blog, my fingers slipped and I dropped my camera and it is no more... This ended up being the most expensive cup of soup I have ever made... As far as a Lentil soup goes, this recipe is a Classic.

Originally published in Cooking Light magazine, I stumbled upon it online when searching for recipes to use some really fresh swiss chard I had.  The original recipe calls for adding some lemon juice at the end and serving with a dollup of yogurt.   

Prep Time:  30 Minutes
Cook Time:  About 1 hour
Servings:  6

Nutritional Information:
Serving size:  1 1/3 cups
Calories:  292
Fat:  5.2g
Saturated Fat:  2.8g
Cholesterol:  12.2mg
Sodium:  810mg
Total Carbohydrate:  46.3g
Dietary Fiber:  19.5g
Sugars:  6.7g
Protein:  16.7g

The Ingredients and Method are straight from the original posting by Dorothy Madison, dated October 2003.

1 3/4  cups  dried brown lentils
2  quarts water
1  cup  diced carrot
1 3/4  teaspoons  sea salt
Dash of dried thyme
2  garlic cloves, crushed
2  parsley sprigs
2  bay leaves
2  tablespoons  butter
3  cups  chopped onion
1  teaspoon  ground cumin
6  cups  torn Swiss chard
1  tablespoon  fresh lemon juice
1/2  teaspoon  freshly ground black pepper
6  tablespoons  plain whole yogurt


  • Sort and wash the lentils. Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.
  • Melt butter in a large nonstick skillet over medium-high heat. Add the onion and cumin; sauté 10 minutes or until browned. 
  • Stir onion mixture into lentil mixture. Discard bay leaves and parsley. 
  • Add chard to soup; simmer, uncovered, 10 minutes or until chard is tender. 
  • Remove soup from heat. Stir in juice and pepper. 
  • Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. 
Recipe Links:
Here's the original post.

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