Makes:
16 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Roaster with Cover
7" Santoku Knife
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Lentils of all kinds are inexpensive and staple ingredients in Lebanese cuisine. This soup is traditionally served with Laban, a thick and tart Lebanese-style yoghurt. If Laban is not available, you can substitute Greek-style yoghurt with a squeeze of fresh lemon juice added to it.
2
medium
onions, strung, use Cone #2
4
cloves garlic, shredded, use Cone #1
1
large
bunch Swiss chard, small dice stems and shred chard into thin strips
1
tablespoon
ground cumin
(6
g)
2
cups
brown lentils, cleaned and washed
(512
g)
2
quarts
vegetable stock, chicken stock or water
(1.9
L)
2
russet potatoes, medium dice
1
large
lemon, juice and zest, use Cone #1
salt and pepper, to taste
2
cups
Laban or Greek-style yoghurt mixed with fresh chopped mint leaves (optional)
(400
g)
Directions:
- Preheat roaster over medium heat. When several drops of water sprinkled in roaster skitter and dissipate, add onions and garlic. Sauté for 3 - 4 minutes until softened.
- Add Swiss chard stems and sauté for 2 - 3 minutes more.
- Add cumin, lentils and stock or water; stir and cover. When Vapo-Valve™ begins to click steadily, reduce heat to low. Cook for 20 - 25 minutes until lentils are almost cooked.
- Add potatoes and Swiss chard leaves; stir and cover. Continue cooking for another 20 - 30 minutes until cooked through.
- Taste and season with lemon zest, juice, salt and pepper as desired.
- Use potato masher or the back of a cooking spoon to mash up some of the potato and lentils for a thicker consistency.
- Serve soup in bowls topped with a dollop of yoghurt and mint.
Tips:
- Substitute Swiss chard for fresh spinach.
- Add ground pepper if you want soup to be a little spicy.
Directions
Tips
Reviews