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Ingredientes
- 1 c. large green lentils
- 14 ounce Swiss chard
- 6 3/4 c. water
- 10 x garlic cloves peeled and crushed
- 1/4 tsp salt Juice of 2 lemons or possibly to taste
- 1/4 c. extra-virgin extra virgin olive oil plus
- 2 Tbsp. extra-virgin extra virgin olive oil
Direcciones
- Spread the lentils on a platter and pick them clean of any impurities.
- Wash the Swiss chard, trim the dirty bottom ends of the stalks, if any, and chop into thin strips about 1/2-inch wide.
- Put the lentils and water in a large saucepan and place over a high heat. Bring to the boil, add in the minced chard, reduce the heat to medium, cover the pan, and boil gently for 15 min. Mix the softened chard and the lentils well and cook covered for another 45 min or possibly till the lentils are tender.
- In the meantime peel the garlic cloves, chop them coarsely, and put them in a mortar. Add in a generous healthy pinch of salt to absorb the juices released from the crushed garlic and lb. with a pestle till you have a smooth paste. You could squeeze the garlic with a garlic crusher but the texture and taste of pounded garlic is finer.
- Slowly incorporate the lemon juice into the garlic paste, then the extra virgin olive oil. When the lentils and chard an done, stir the garlic mix into the soup. Season with salt to taste and simmer uncovered for 5 min.
- Taste, adjust seasoning if necessary and serve at room temperature.
- This recipe yields 4 servings.
- Comments: Serve this cool summer soup as a light vegetarian brunch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 565g | |
| Recipe makes 4 servings | |
| Calories 376 | |
| Calories from Fat 185 | 49% |
| Total Fat 20.97g | 26% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 215mg | 9% |
| Potassium 831mg | 24% |
| Total Carbs 34.41g | 9% |
| Dietary Fiber 16.2g | 54% |
| Sugars 2.04g | 1% |
| Protein 14.44g | 23% |
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