Lentil and Chard soup
Quickly simmered tender in a good vegetable stock, plumped out with a heap
of shredded chard leaves, and flourished with cheese and fresh chilies,
the earth's oldest cultivated legume, the lentil,
provides a nourishing, lowfat, complete protein. Delicious as ever, lentils
make a meal-in-a-bowl in no time.
Recipe Categories : | Mexican
| Lentils | Soups
| MAIN INDEX |
Serves : 4 - 6
Ingredients :
- 6 cups vegetable
stock
- 1 cup lentils
- 3 medium tomatoes, coarsely chopped
- ¼ tspn salt
- ½ lb Swiss chard, coarsely chopped
- 1 large jalapeño chili, stemmed and minced
- ½ cup crumbled feta cheese or queso añejo
Preparation and Cooking Instructions :
- Combine the stock, lentils, tomatoes, and salt in a large pot. Bring
to the boil, partly cover, and simmer for 10 minutes, or until the lentils
are partially cooked. Stir in the chard and simmer for 5 - 8 minutes,
or until the lentils are cooked through and the chard is wilted.
- Sprinkle the chili and cheese over the top and serve right away.
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