Swiss Chard

Swiss Chard & Lentil Soup

This is a very robust soup...great for when there’s a chill in the air.

1/4 cup olive oil
1 teaspoon sweet paprika
1 teaspoon ground cumin
3/4 cup scallions, white parts only, chopped into 1/4-inch pieces
1/2 cup scallions, green parts only, chopped into 1/4-inch pieces
1 pound brown lentils, rinsed
6 cups chicken stock
3 small garlic cloves, smashed and peeled
3 cups green chard leaves, roughly chopped
1 cup coarsely chopped fresh cilantro, leaves and tender stems only
Freshly ground black pepper
1 tablespoon fresh lemon juice

In a large soup pot, heat olive oil, paprika and cumin over low heat for 3 to 4 minutes. Add the scallion whites. Cook until wilted, about 5 minutes. Add the lentils, chicken stock and garlic. Raise the heat to high and bring to a boil. Lower the heat to a simmer and cook for 20 minutes, or until the lentils are soft, but not mushy. (Cooking time will vary based on the age of the lentils.)

Stir in the scallion greens, chard, cilantro, pepper and lemon juice. Cook for 5 to 10 minutes, until the chard is cooked through. Serve warm.

Makes 8 cups.

From “Vegetable Love,” by Barbara Kafka, Artisan Books, New York, 2005.

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