- 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)
- 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.
- Meanwhile, remove the chard leaves from the stems. Chop or tear the leaves into smaller pieces.
- 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).
- Before adding the chard, partially puree the soup, if desired.
- Add the chard leaves, and egg noodles (if using), and cook until the noodles and chard are tender, approximately 10 more minutes.
- 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:
STOVE TOP PRESSURE COOKER INSTRUCTIONS
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.