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.
- 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.
- Substitute Swiss chard for fresh spinach.
- Add ground pepper if you want soup to be a little spicy.