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
Serving size: 1 1/3 cups
Saturated Fat: 2.8g
Total Carbohydrate: 46.3g
Dietary Fiber: 19.5g
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.
Here's the original post.