 
|
Lentil Soup with Green Swiss Chard and Black Limes
|
| |
Serves: 4
|
|
Ingredients:
|
|
- 3 tablespoons extra-virgin olive oil
- 1 medium white onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Nirmala's Kitchen Aleppo Chili
- 2 teaspoons Nirmala's Kitchen Ground Cumin
|
- 2 whole Nirmala's Kitchen Black Limes, pierced with a fork
- 8 cups chicken stock
- 1 cup canned red lentils, drained
- 4 cups Green Swiss chard, roughly chopped
- Shaved Parmigiano Reggiano, to garnish
|
|
Directions:
|
- In a large stockpot, heat the olive oil and sauté onions and garlic until soft.
- Add the chili, cumin and pierced black limes, cook for 2 more minutes.
- Add the stock and bring to a boil, then stir in the lentils.
- Cover and simmer 10-15 minutes or until the lentils are soft but not disintegrated.
- Remove the black limes and discard, add the Swiss chard, season with salt and black pepper, and simmer 3 more minutes or until wilted.
- Serve in warm bowls with freshly shaved Parmigiano Reggiano.
|
| |
|
|
|
|
