• 1 Cup brown/green lentils
• 1 nice bunch Swiss chard
• 1 bunch coriander/cilantro
• 7 cups water
• 5 garlic cloves
• Juice of 2 lemons
• 1/4 cup olive oil
Preparation
• Wash the Swiss chard, trim the ends [if the stalks are thick enough
keep for the next recipe] chop into thin strips of about 1 cm (0.5
inches).
• Put the lentils and water in the pot over a high heat.
• Bring to a boil. Add the chopped chard.
• Reduce the heat to medium, cover and boil for 15 minutes.
• Mix the softened chard and lentils well and cook covered for another
45-50 minutes. (If augmenting the quantities, then adjust cooking time
for about an hour..)
• Meanwhile, peel the garlic cloves and pound in the mortar with a generous portion of salt and chop the cilantro (coriander).
• In a skillet, heat some of the olive oil; add the garlic and cilantro and sauté for a few minutes (2-3 minutes about).
• Add the lemon juice, the rest of the olive oil to the coriander-garlic mixture and mix well.
• Incorporate well in the soup and simmer uncovered for another 5 minutes.
• Taste, adjust seasonings and serve.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
