Lentil and Swiss Chard Soup
Soups • French
Description
Lentil and Swiss Chard Soup
Ingredients
- Chicken bones 0 lbs
- Onion 2 heads
- Bay leaf 1 piece
- Parsley 4 stems
- Oregano 2 stems
- Black Beluga Lentils 10 oz
- Swiss chard leaves 30 oz
- Olive Oil 3 tablespoons
- Garlic 4 cloves
- Cilantro 0 oz
- Lemon 1 piece
- Meyer Lemon Juice 4 tablespoons
Step-by-Step Guide
Step 1
For the broth, place the chicken bones in a pot and add 1 chopped onion, bay leaf, parsley, and oregano. Pour in 3 liters of water and bring to a boil. Skim off the foam from the surface. Reduce the heat and simmer for 2 hours. Strain the broth and let it cool overnight.
Step 2
Remove excess fat from the surface of the broth. In a large pot, place the lentils, add the broth, and 1 liter of water. Bring to a boil, reduce the heat, and cook covered for 1 hour.
Step 3
Meanwhile, trim the stems from the Swiss chard and chop the leaves. Heat the olive oil in a pot over medium heat and sauté the finely chopped onion for 3 minutes, then add the minced garlic and cook for another minute. Add the Swiss chard and sauté, stirring, for 2-3 minutes. Transfer the mixture to the lentils, add the chopped cilantro, lemon juice, and spices, and cook covered for 15-20 minutes. Serve with lemon wedges.
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