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Syrian Lentil Soup

  • Servings: 4

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KEY: Fall, Winter, Fast - Column, Stewing, Middle Eastern, Beans, Grains & Legumes, Soups & Stews, Fast, Healthy, Vegetarian, Dinner, Lunch

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 medium carrot, chopped
  • 1 medium celery rib with leaves, chopped
  • 2 teaspoons ground cumin
  • Pinch of cinnamon
  • 1/2 pound red or brown lentils
  • 5 cups hot vegetable broth, chicken broth or water
  • 1 small bunch Swiss chard (about 1 pound), stems discarded, leaves coarsely chopped
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground pepper

How to make this recipe

  1. Heat the olive oil in a large, heavy saucepan. Add the onion, carrot and celery and cook over moderate heat until tender and slightly golden, about 8 minutes. Stir in the cumin and cinnamon and cook for 1 minute. Add the lentils and broth and bring to a boil. Reduce the heat, cover and simmer until the lentils are tender, about 20 minutes. Stir in the chard and simmer until tender. Add the lemon juice, season with salt and pepper and serve.
Contributed By Published December 2001

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