Directions:
- Rinse and drain chard.
- Cut off and discard thickest part of stems,then stack leaves and cut cross-wise into 1/2-inch wide strips.
- Set aside.
- Coarsely chop cilantro and set aside.
- Rinse lentils, then drain.
- In a 5-quart pan, bring lentils, 7 cups water and bouillon to boil over high heat.
- Reduce heat and cover, simmering for 20 minutes.
- Meanwhile, heat oil in small iron skillet over medium-low heat.
- Add onion and garlic.
- Cook, stirring occasionally, until soft and golden (15-20 minutes), adding finely chopped cilantro during the last
- Five minutes of cooking.
- Set aside.
- Add potato to the lentil mixture and simmer for 15 minutes. Stir in onion mixture and chard and continue simmering until veggies and lentils are tender to bite.
- Stir in salt, pepper, cumin, and lemon juice.
- If desired, thin soup with 1 cup more water.
- Makes 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.88 Kcal (1473 kJ) | ||
| Calories from fat | 130.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.54g | 22% | |
|---|---|---|---|
| Sodium | 559.96mg | 23% | |
| Potassium | 1096.84mg | 23% | |
| Total Carbs | 41.86g | 14% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 18.31g | 73% | |
| Protein | 15.79g | 32% | |
| Vitamin C | 44mg | 73% | |
| Iron | 6.6mg | 37% | |
| Calcium | 127.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 65.55 Kcal (274 kJ) | ||
| Calories from fat | 24.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 22% | |
|---|---|---|---|
| Sodium | 104.31mg | 23% | |
| Potassium | 204.33mg | 23% | |
| Total Carbs | 7.8g | 14% | |
| Sugars | 0.64g | 14% | |
| Dietary Fiber | 3.41g | 73% | |
| Protein | 2.94g | 32% | |
| Vitamin C | 8.2mg | 73% | |
| Iron | 1.2mg | 37% | |
| Calcium | 23.8mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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