As I’ve said many times before, I plan our meals around what vegetable is in season and what is growing in my yeard. In addition, I match the temperatures of the meal being prepared with what’s happening temperature and weather-wise outside. Therefore, it’s time for swisschard and lentil soup with preserved lemons and assorted bright spices to warm up our tummies!
1. Rinse the brown, small lentils, then cover completely with hot water and soak for several hours or over-night. Drain off any excess liquid.
2. Saute onions and chard stems till golden brown in olive oil. Mash the garlic with salt and stir into browned onions and chard.
3. Add the spices. If you cannot find coriander and cumin seeds, use the same measurement with the powdered versions. Add the rest of the spices, including fresh ground black pepper.
4. Add the soaked lentils, chopped chard, finely chopped preserved lemon, and stock. If preserved lemon is not available, use 2-3 Tablespoons of fresh lemon juice.
5. Bring to a boil, then decrease the heat to medium-low and simmer for about 15 minutes or till lentils are tender.
6. Serve with crunchy pita chips. You can easily make your own by toasting the pita bread in the oven at 375. Watch carefully so it doesn’t get too brown. This recipe makes 4 generous servings. I like to double the recipe and freeze any excess for another rainly day.
What’s going into your soup pot tonight?
1 cup brown lentils
2 T olive oil
1 chopped onion
3 garlic cloves mashed with salt to taste
1 1/2 tsp cumin seeds, crush with mortar and pestle
1 tsp coriander seeds, crush with mortar and pestle
1/2 tsp turmeric
1/4 tsp chile flakes
1 bunch rough chopped chard with stems
3 cups chicken or vegetable stock
1 preserved lemon finely chopped, including flesh and skin