Recipe: Chard and Lentil Soup

CHARD AND LENTIL SOUP

"Just when I am beginning to get chilly in the evenings and the days are getting shorter, the chard in the garden is at its most flourishing. It is time for a robust soup. A couple of bowls of this, and I am ready to face the dark."

1/4 cup olive oil
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 bunches small scallions (about 14), trimmed, white parts cut across into 1/4-inch pieces (about 3/4 cup), enough green parts cut across in 1/4-inch pieces to make 1/2 cup
1 pound brown lentils, rinsed (about 3 cups)
5 1/2 to 6 cups chicken stock
3 small cloves garlic, smashed and peeled
6 ounces green chard leaves, roughly chopped (about 3 cups)
1 bunch fresh cilantro, leaves and tender stems only, coarsely chopped (about 1 cup)
Freshly ground black pepper to taste
1 tablespoon fresh lemon juice

In a large soup pot, heat the olive oil, paprika and cumin over low heat for 3 to 4 minutes.

Add the scallion whites. Cook until wilted, about 5 minutes.

Add the lentils, chicken stock and garlic. Raise the heat to high; cover and bring to a boil. Lower the heat to a simmer and cook for 20 minutes, or until the lentils are soft but not mushy. (Cooking time will vary depending on the age of the lentils).

Stir in the scallion greens, chard, cilantro, pepper and lemon juice. Cook for 5 to 10 minutes, until the chard is cooked through. Serve warm.

Makes 8 cups
Source: Vegetable Love: A Book for Cooks by Barbara Kafka with Christopher Styler