Close
Cook Time:1 hr 5 minsAdditional Time:15 minsTotal Time:1 hr 20 minsServings:8Yield:8 servings, about 1 2/3 cups eachJump to Nutrition Facts
Cook Time:1 hr 5 minsAdditional Time:15 minsTotal Time:1 hr 20 minsServings:8Yield:8 servings, about 1 2/3 cups each
Cook Time:1 hr 5 mins
Cook Time:
1 hr 5 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:8
Servings:
8
Yield:8 servings, about 1 2/3 cups each
Yield:
8 servings, about 1 2/3 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, plus more for garnish2large yellow onions, chopped1 ¼teaspoonssalt, divided2 tablespoons plus 4 cups water, divided1cupFrench green (Le Puy) or brown lentils8large green chard leaves1medium Yukon Gold potato, scrubbed12 cups gently packed spinach (about 10 ounces), any tough stems trimmed4scallions, cut into 1-inch pieces5cupsvegetable broth, store-bought or homemade2cupschopped broccoli1tablespooncumin seeds, lightly toasted and ground (see Tip)½teaspoonground corianderFreshly ground pepper to taste1cupchopped fresh cilantro2tablespoonschopped fresh mint½jalapeño pepper, minced1tablespoonfresh lemon juice, or more to tasteCrumbled feta cheese for garnish
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, plus more for garnish
2large yellow onions, chopped
1 ¼teaspoonssalt, divided
2 tablespoons plus 4 cups water, divided
1cupFrench green (Le Puy) or brown lentils
8large green chard leaves
1medium Yukon Gold potato, scrubbed
12 cups gently packed spinach (about 10 ounces), any tough stems trimmed
4scallions, cut into 1-inch pieces
5cupsvegetable broth, store-bought or homemade
2cupschopped broccoli
1tablespooncumin seeds, lightly toasted and ground (see Tip)
½teaspoonground coriander
Freshly ground pepper to taste
1cupchopped fresh cilantro
2tablespoonschopped fresh mint
½jalapeño pepper, minced
1tablespoonfresh lemon juice, or more to taste
Crumbled feta cheese for garnish
DirectionsHeat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 35 minutes.Meanwhile, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2 -inch dice. Chop spinach; set aside.When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1 teaspoon salt; return to a gentle simmer. Cover and cook for 15 minutes.Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeno and pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice and/or pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil and crumbled feta cheese.TipsTip: Toast cumin seeds in a skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Cool slightly. Grind to a fine powder in a spice mill, blender or clean coffee grinder.To make ahead: Cover and refrigerate for up to 3 days.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 35 minutes.Meanwhile, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2 -inch dice. Chop spinach; set aside.When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1 teaspoon salt; return to a gentle simmer. Cover and cook for 15 minutes.Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeno and pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice and/or pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil and crumbled feta cheese.TipsTip: Toast cumin seeds in a skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Cool slightly. Grind to a fine powder in a spice mill, blender or clean coffee grinder.To make ahead: Cover and refrigerate for up to 3 days.
Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 35 minutes.
Meanwhile, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2 -inch dice. Chop spinach; set aside.
When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1 teaspoon salt; return to a gentle simmer. Cover and cook for 15 minutes.
Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeno and pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice and/or pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil and crumbled feta cheese.
Tips
Tip: Toast cumin seeds in a skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Cool slightly. Grind to a fine powder in a spice mill, blender or clean coffee grinder.
To make ahead: Cover and refrigerate for up to 3 days.
Originally appeared: EatingWell Magazine, Soup Cookbook
Rate ItPrint
Nutrition Facts(per serving)181Calories4gFat29gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
