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Red Lentil and Chard Soup

Velvety red lentil and chard soup with warm cumin and lemon.
Tender lentils, sweet onions, and bright green swirls in every spoon.
Comforting, cozy, and ready to taste like home.

soup ⏱ 50 min 365 kcal / portion 45.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Red Lentil and Chard Soup
v5 · rb0e705f985 20260727Z1751 500 g split red lentil 2.5 l water 2 pieces red onion 2 tbsp olive oil 50 g unsalted butter 4.5 pieces lemon sourdough bread to taste 🔪 wash the split red lentils 🍳 ⏱ 35 min simmer the lentils with cold water until soft and skim scum ⏳ remove about half the lentils and set aside liquidise the soup then return the reserved lentils 🔪 peel halve and thinly slice the red onions 🍳 ⏱ 4-5 min cook the onions with olive oil until translucent 🔪 chop the swiss chard leaves and coriander leaves (reserve a few for garnish) 🌀 mix the onions chard and chopped coriander into the soup and season 🍳 ⏱ 5 min reheat and simmer gently 🔪 crush the coriander seeds and garlic together 🍳 ⏱ 2 min fry the garlic and coriander seeds in butter then stir into the soup ⏱ 5 min infuse the soup with the lid on 🔪 garnish with lemon zest and reserved coriander leaves 🍽 serve with sourdough bread and pass lemon wedges so everyone squeezes lemon Red Lentil Soup 🍲 200 g swiss chard 50 g coriander leaf 2 tsp ground cumin 1 tsp ground cinnamon salt to taste black pepper to taste 1 tbsp coriander seed 3 pieces garlic clove swiss chard, coriander leaf ground cumin, ground cinnamon, salt, black pepper coriander seed, garlic clove unsalted butter 0.5 pieces lemon sourdough bread 4 pieces lemon
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Preparation steps

  1. wash the split red lentils
  2. simmer the lentils with cold water for 35 min until soft and skim scum
  3. remove about half the lentils and set aside
  4. liquidise the soup then return the reserved lentils
  5. peel halve and thinly slice the red onions
  6. cook the onions with olive oil for 4-5 min until translucent
  7. chop the swiss chard leaves and coriander leaves (reserve a few for garnish)
  8. mix the onions chard and chopped coriander into the soup and season
  9. reheat and simmer gently for 5 min
  10. crush the coriander seeds and garlic together
  11. fry the garlic and coriander seeds in butter for 2 min then stir into the soup
  12. infuse the soup with the lid on for 5 min
  13. garnish with lemon zest and reserved coriander leaves
  14. serve with sourdough bread and pass lemon wedges so everyone squeezes lemon

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