Swiss Chard and Potato Lentil Soup
A simple twist on a classic Mediterranean dish. This dense and heartwarming soup is PACKED with nutrients. I combined lentils, Swiss chard and potatoes with a mixture of onion, garlic and lemon juice. A dish I cannot get enough of in the winter months!Bon Appetit!
Ingredients
- 1 lb brown lentils
- 2 medium potatoes (peeled and diced)
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp cumin
- 3 tbsp olive oil
- 1 medium chopped onion
- 5 cloves minced garlic
- 3 cups chopped swiss chard with their stems (2 bunches)
- 1/2 cup lemon juice
Instructions
- Remove any debris from the lentils and rinse with cold water.
- Place the lentils in a medium pot and add cold water to cover the lentils by about 2 inches. Bring to a boil on medium heat, then cover the pot, reduce the heat to low and simmer until tender for about 15 to 20 minutes.
- In the meantime, add three tablespoons of olive oil to a small pan over medium heat and sauté the chopped onion and minced garlic for five minutes until lightly golden and fragrant.
- Add the onion/garlic mixture to the lentils and combine, add the diced potatoes, Swiss chard and lemon juice. Season with salt, pepper and cumin, cover the pot and simmer for 20 to 25 minutes. Stir occasionally.
- Serve hot.
Notes
Enjoy the soup with grilled toast or sliced baguette.
You can adjust the amount of minced garlic and lemon juice to your taste, I like mine more on the lemon-y side.