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Soup & Stew
Lebanese
6 - 8 servings
15 minutes
1 hour 5 minutes
1 cup lentils (use green lentils)
1 pound Chard (Swiss Chard) washed, trimmed and chopped into 1/2 inch strips
6 cups water
10 cloves organic garlic, peeled
1/4 teaspoon salt
Lemon juice of 2 lemons
1/4 cup extra virgin olive oil plus 2 tablespoons
Put the lentils and water in a large saucepan and place over high heat.
Bring to a boil, add the chopped chard, and reduce the heat to medium.
Cover the pan and boil gently for 15 minutes.
Mix the softened chard and the lentils well and cook uncovered for another 45 minutes.
In the meantime, place the garlic cloves in a mortar, add a generous pinch of salt, and pound with a pestle until you have a smooth paste.
Slowly incorporate the lemon juice into the garlic paste, then do the same with the olive oil.
Add the garlic mixture to the soup.
Season with salt and simmer uncovered for 5 minutes. Serve at room temperature.
