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Lebanese Lentil Stew with Swiss Chard and Lemon
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 1 large bunch Swiss chard, stems removed and leaves chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Juice and zest of 1 lemon
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened.
  • Stir in the minced garlic and cumin. Cook for one minute until fragrant.
  • Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes.
  • Stir in the chopped Swiss chard. Continue simmering uncovered for 10 minutes until the chard wilts and the lentils are tender.
  • Remove the pot from the heat. Stir in the lemon juice, lemon zest, salt, and black pepper.
  • Ladle into bowls and sprinkle with chopped fresh parsley before serving.

Notes

Simmer the chard just until it wilts to keep its color and avoid mushiness after freezing. Add the lemon at the end so the acidity stays bright when you reheat portions. If the stew thickens too much in the freezer, stir in a splash of broth while warming.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife