Lentil Soup with Chard and Lemon
Author and Educator
A rather different, Syrian version of lentil soup, tartened by lemon juice, that is also delicious served cold. Serve with crusty French or Italian bread.
- 1 1/2 cups lentils
- 2 1/2 pounds Swiss chard or spinach
- 1/2 cup olive oil
- 3 to 4 garlic cloves
- Kosher salt
- 3/4 cup chopped yellow onion
- 1 celery rib, chopped
- 3/4 cup freshly squeezed lemon juice
- 1 teaspoon all-purpose flour
Put the lentils in a large saucepan, cover with cold water, and simmer, covered, until tender—between 30 and 45 minutes, depending upon processing; taste to see when done. Wash and chop the chard or spinach, and add to the lentils with 1 cup water. Cook until the chard is wilted.
Meanwhile, heat the oil in a skillet. Crush the garlic with 1/2 teaspoon salt. Sauté the onion, celery, and garlic until soft, then add to the lentils. Mix the lemon juice and flour and stir into the soup. Simmer, stirring, until the soup thickens slightly. Taste and correct seasoning. Serve in soup bowls, with crusty French of Italian bread.