Lebanese Lentil
Lentil soups are popular throughout the Middle East. Most are pretty simple, just lentils, some aromatic vegetables, and stock or water, but with a complex blend of spices, and are eaten as starters or side dishes. The Lebanese version has a brighter flavor, spiced only with cumin, and then finished with lemon. With potato and fresh leafy greens, it can be eaten as a light meal on its own or with just some toasted pita.
Abby Schweber
Ingredients
1 onion*
2 medium potatoes*
2 Tbs. olive oil
3 cloves garlic*
2 tsp. ground cumin
1 cup red lentils
4 cups Swiss chard*
2 quarts vegetable stock
2 lemons
1 tsp. salt
*These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season
Method
Cut onion into ¼” dice. Peel the potatoes and cut into ½” cubes. Separate the thick stems from the leaves of the Swiss Chard. Cut the stems into ¼” slices and roughly chop leaves.
Sauté the onion and chard stems in olive oil in a large pot on medium heat for 15 minutes, stirring occasionally, until soft and gently browned.
Mince or press garlic into the pot. Add cumin and continue to sauté, stirring constantly, for 2 more minutes.
Add a big splash of stock to the pot and scrape the bottom with a spoon to loosen any stuck bits. If it gets too dry, add more stock until there are not stuck bits left.
Stir in the rest of the stock, potato, and lentils. Turn the heat to high until it comes to a boil, then reduce to medium-low and simmer until almost fully softened, 20-45 minutes.
Stir in the chard leaves, turn the heat to high, and bring to a boil. Turn the heat back down to a simmer and cook for 2-3 more minutes, until the chard is tender.
Juice in the lemons and stir.
