From: Zaitoun p. 120
Tags: soup, vegetarian, middle eastern
Last Made: July 6, 2023
Scott:
Ana:
Alex:

Ingredients

  • Soup
    • 3/4 cup lentils (150 g)
    • 1 onion, chopped
    • 2 Tbs oil
    • 1 lb Swiss chard
    • 2 cloves garlic, crushed
    • 3/4 tsp cumin seeds
    • pinch nutmeg
    • 3 cups (750 mL) stock
    • 2/3 c (50g) cilantro, roughly chopped
    • Juice of 1 lemon
    • 1 tsp salt
    • pepper
    • 1 Tbs cornstarch
  • Topping
    • 1 clove garlic
    • 3 Tbs cilantro
    • 3 Tbs (20g) walnuts
    • 5 Tbs extra virgin olive oil
    • 1 Tbs lemon juice
    • 1/4 tsp salt
  • Extra virigin olive oil

Steps

Boil lentils 15 min until soft. Rinse with warm water Meanwhile, Fry onions 5 min. Chop chard stalks (no leaves). Add chard and garlic for 5 min. Toast cumin seeds. Then crush in mortar and pestle. Add to onions. Add lentils, nutmeg, stock, chard leaves, cilantro, lemon juice, salt, pepper. Mix cornstarch and 1 Tbs cold water. Then add to soup. Simmer 10 min, then purée. Mix toppings in a mini food processor but DO NOT OVER-BLEND! Serve soup with toppings and olive oil

Comments

    scott @ Feb. 7, 2021, 12:43 p.m.
    This soup is all about the topping. Don't over-blend the topping