Lentil and Swiss Chard Soup

Soups | French cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Lentil and Swiss Chard Soup

Ingredients

Chicken bones - 2 lbs
Onion - 2 heads
Bay leaf - 1 piece
Parsley - 4 stems
Oregano - 2 stems
Black Beluga Lentils - 9.9 oz
Swiss chard leaves - 30 oz
Olive Oil - 3 tablespoons
Garlic - 4 cloves
Cilantro - 0.9 oz
Lemon - 1 piece
Meyer Lemon Juice - 4 tablespoons

Step by Step guide

Step 1

For the broth, place the chicken bones in a pot and add 1 chopped onion, bay leaf, parsley, and oregano. Pour in 3 liters of water and bring to a boil. Skim off the foam from the surface. Reduce the heat and simmer for 2 hours. Strain the broth and let it cool overnight.

Step 2

Remove excess fat from the surface of the broth. In a large pot, place the lentils, add the broth, and 1 liter of water. Bring to a boil, reduce the heat, and cook covered for 1 hour.

Step 3

Meanwhile, trim the stems from the Swiss chard and chop the leaves. Heat the olive oil in a pot over medium heat and sauté the finely chopped onion for 3 minutes, then add the minced garlic and cook for another minute. Add the Swiss chard and sauté, stirring, for 2-3 minutes. Transfer the mixture to the lentils, add the chopped cilantro, lemon juice, and spices, and cook covered for 15-20 minutes. Serve with lemon wedges.