My mom would make this soup as an alternative to chicken soup when I was sick because she said "It has so much vitamins." She was right! This soup has a very light taste, the Swiss chard and lemon flavors are refreshing, and the lentils fill you up.
Recipe type: Super Soups
Serves: 12 cups
Ingredients
12 cupswater
2 tsp.salt
1[1/2] cupbrown or green lentils, picked over and rinsed
6 medium garlic cloves, finely chopped
2 lb.Swiss chard (about 2 bunches), washed and chopped
2 medium yellow onions, chopped
4 TB. extra-virgin olive oil
1 large potato, peeled and diced
[1/2] tsp. ground black pepper
[1/4] cup fresh lemon juice
Instructions
In a large pot over medium heat, combine water, 1 teaspoon salt, and brown lentils. Simmer for 30 minutes.
Add remaining 1 teaspoon salt, garlic, Swiss chard, and half of onions; stir; and simmer for 20 minutes.
In a small pan over medium heat, heat extra-virgin olive oil. Add remaining yellow onions, and saute for 5 minutes. Add onions to the large pot.
Add potato, black pepper, and lemon juice to the pot, and simmer for 5 minutes.