Saladmaster Food Processor
5 Qt./4.7 L Roaster with Cover
7" Santoku Knife
Certified Health Coach & Natural Foods Chef
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.
onions, strung, use Cone #2
cloves garlic, shredded, use Cone #1
bunch Swiss chard, small dice stems and shred chard into thin strips
brown lentils, cleaned and washed
vegetable stock, chicken stock or water
russet potatoes, medium dice
lemon, juice and zest, use Cone #1
salt and pepper, to taste
Laban or Greek-style yoghurt mixed with fresh chopped mint leaves (optional)
- 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.