Recipe: Middle Eastern Chard and Lentil Soup (Syrian)

MIDDLE EASTERN CHARD AND LENTIL SOUP

1 cup dark mini-lentils such as Spanish pardina or Egyptian, Ethiopian or Indian whole masoor dal (available at ethnic groceries)
1 teaspoon salt
2 quarts water or light chicken stock
1 medium potato, peeled and sliced paper thin
1 cup chopped onion
3 tablespoons olive oil
8 large Swiss chard leaves
1 pound leafy greens such as spinach, dandelions, arugula, watercress, beet greens, kale or a mixture
1/4 cup roughly chopped fresh cilantro leaves
1 tablespoon minced garlic
1/3 cup freshly squeezed lemon juice

Wash and pick over lentils. Place lentils in a saucepan and cover with stock or 2 quarts water salted with 1 teaspoon salt. Bring to a boil and skim off any foam that surfaces.

Add the potato, partially cover, and cook 20 minutes.

In a large skillet, slowly brown the onion in the olive oil.

Meanwhile wash, stem and roughly shred the greens. You should have about 1 packed quart.

Add the cilantro and garlic to the skillet and saute a minute or two, then stir in the greens and allow them to wilt, covered.

Scrape the contents of the skillet, including the oil, into the saucepan and continue cooking another 20 minutes, or until thick and soupy.

Stir in the lemon juice and serve hot, lukewarm or cool.

Makes 10 cups or 8 servings
Source: Mediterranean Grains and Greens by Paula Wolfert