My friend, Lucine Kasbarian (author, writer, and illustrator), sent me her recipe for Swiss chard lentil soup. She asked me to read through it to see if it could be tweaked. She and her family liked the recipe well-enough, but felt it could use some sprucing-up. I glanced through the ingredients which looked fine. After reading her directions, I decided I’d make the soup, adjust some of the ingredients and re-work a few of the steps.
Prep time: 20 mins. Cooking time: 1 hour
1/3 cup brown lentils, picked over and rinsed
Swiss chard lentil soup made in The Armenian Kitchen |
Here are my ingredient adjustments for Lucine’s Swiss chard lentil soup:
I used…
My cooking variations are as follows:
Sautéeing the veggies and spices |
1. I sautéed the onions, garlic and carrots in the oil until they began to soften, then added the spices to the skillet and let them cook with the vegetables for a few minutes. This intensified the flavors of the coriander and allspice. (The house smelled great!)
Adding the lentils to the broth |
2. Using an 8-qt. pot, I brought the 2 broths to a boil, then added the lentils and let it cook on medium heat for about 15 minutes (as Lucine did).
Then I added the onion mixture, chick peas, lemon juice and the chard – one handful at a time, adding more as the chard wilted. I let it cook for about 20-30 minutes on medium – low heat with the pot partially covered. Added water as broth evaporated.
Adding the chard a little at a time |
Final Outcome: The broth had a delicious, deep, rich, earthy flavor with a hint of brightness from the lemon.
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Made both versions this week to start Lent off right and both were excellent, each in their own way. Thanks from Naz.