Lemony Lentil Soup with Swiss Chard

  • 1 tablespoons olive oil
  • 1/2 medium yellow or white onion, diced
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly cracked pepper
  • 1/2 teaspoon ground coriander (optional)
  • 2 cups dried brown lentils, picked over and rinsed
  • 8 cups water (or 6 cups water and 2 cups chicken broth)
  • 1 bunch (6 oz) Swiss chard
  • 1/3 cup fresh lemon juice
  • 1 package wide egg noodles (optional)

  1. Coat the bottom of a large pot with olive oil. Add the onion, coriander, salt, and pepper; cook over medium heat until onions have softened, about 5 minutes.
  2. Meanwhile, remove the chard leaves from the stems. Chop or tear the leaves into smaller pieces.
  3. Once the onions have softened, add the lentils and water. Bring to a boil; reduce and simmer, uncovered for 30 minutes (see below for pressure cooker method).
  4. Before adding the chard, partially puree the soup, if desired.
  5. Add the chard leaves, and egg noodles (if using), and cook until the noodles and chard are tender, approximately 10 more minutes.
  6. If the soup seems thick, add up to two more cups of water or broth. It will also thicken as it cools.

Pressure cooker method:

Follow first 3 steps above. Add Add 8 cups of water and/or broth and lock the lid in place. Once it comes under pressure, set the timer and maintain pressure for 4 minutes; remove from heat and allow the steam to drop naturally. Continue with steps 5 above.

Rating: 5 out of 5.

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