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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Cooking Light. October 2003. Ingredients:
1 3/4 cups dried brown lentils |
2 quarts water |
1 cup diced carrot |
1 3/4 teaspoons sea salt |
1 dash dried thyme |
2 garlic cloves, crushed |
2 parsley sprigs |
2 bay leaves |
2 tablespoons butter |
3 cups chopped onions |
1 teaspoon ground cumin |
6 cups torn swiss chard |
1 tablespoon fresh lemon juice |
1/2 teaspoon fresh ground black pepper |
6 tablespoons plain whole yogurt |
Directions:
1. 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.
2. Melt butter in a large nonstick skillet over medium-high heat. Add the onion and cumin; sauté 10 minutes or until browned.
3. Stir onion mixture into lentil mixture. Discard bay leaves and parsley.
4. Add chard to soup; simmer, uncovered, 10 minutes or until chard is tender. Remove soup from heat.
5. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings.
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