Lemony Lentil Soup
/If there is one dish that my family demands upon sickness, coming home from traveling or just because they know they need it… it’s this lemony Lentil soup. Inspired by a dog-eared Lebanese recipe I’ve had for ages from Food + Wine, this soup is rich in fiber, iron, potassium, quercetin and many other phytonutrients to help fortify the immune system and support detoxification.
Ingredients
1 cup lentils (I like to use plain old brown ones, nothing fancy), soaked, cleaned and rinsed
4 cups pure filtered water
4 cups broth (either my homemade bone broth, healing mineral broth or your favorite boxed option)
1 onion, chopped
2 cloves garlic, minced
1 teaspoon za’atar (or dried oregano is a fine substitute)
1 bunch Swiss chard, ribs and stems removed, chopped and reserved, leaves torn into 2” pieces
1/2 cup minced mint (or cilantro or parsley), saving a bit for garnish
Juice from 1 lemon
Extra virgin olive oil for cooking and serving
Sea salt and pepper
Instructions
If possible, soak your lentils ahead of time by placing in a bowl and covering with pure filtered water for 2-4 hours. Drain and rinse. Why?
Add lentils, water and broth to a large pot and bring to a boil. Cover leaving just a little opening and simmer for 20 minutes until lentils are tender. (10-15 minutes for pre-soaked lentils).
Meanwhile, heat 1 tablespoon olive oil in a large frying pan. Add onion, garlic and Swiss chard stems and ribs and cook until translucent. Add za’atar and mint and cook one more minute.
Add Swiss chard leaves and cook until wilted - about 2-3 minutes.
Add chard mixture to lentil pot, stir and simmer for 15 minutes covered.
Add lemon, sea salt and pepper to finish.
Serve in bowls drizzling with olive oil and garnishing with a bit of mint.
Enjoy!
