Lemony Lentil & Chard Soup

Lemony Lentil & Chard Soup

from eatingwell.com

This lemon-lentil soup gets a boost of color and nutrition with the addition of chard.

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 1 large onion, diced
  • 1 bunch chard
  • 4 cloves garlic, finely chopped
  • 1 tablespoon ground cumin
  • ½ teaspoon Aleppo pepper, plus more for serving
  • 8 cups water
  • 1 pound red lentils, picked over and rinsed
  • 1 ½ teaspoons salt
  • ½ cup lemon juice (from 3-4 lemons)
  • Ground pepper to taste

Directions

  1. 1

    Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until golden, 8 to 12 minutes.

  2. 2

    Meanwhile, separate chard greens from stems. Thinly slice the stems; chop the greens.

  3. 3

    Add garlic, cumin and Aleppo to the pot; cook until fragrant, about 30 seconds. Add water, lentils and the chard stems; bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the lentils are falling apart, about 20 minutes. Stir in the chard leaves and cook until tender, about 5 minutes. Stir in salt, lemon juice and pepper before serving. Garnish with more oil and Aleppo, if desired.