Lentil Soup with Chard and Lemon | James Beard Foundation
A rather different, Syrian version of lentil soup, tartened by lemon juice, that is also delicious served cold. Serve with crusty French or Italian bread.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Cooking tools:
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Soup bowl
Ingredients
- 1 1/2 cups lentils
- 2 1/2 pounds Swiss chard or spinach
- 1/2 cup olive oil
- 3 to 4 garlic cloves
- Kosher salt
- 3/4 cup chopped yellow onion
- 1 celery rib, chopped
- 3/4 cup freshly squeezed lemon juice
- 1 teaspoon all-purpose flour
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