- 1 tablespoons olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon coriander seed or powder
- 2 cups dried brown lentils, rinsed
- 8-10 cups broth or water (I like to use water with 2 teaspoons Better Than Bouillon Chicken)
- 1 bunch Swiss chard (leaves and stems)
- 1/3 cup fresh lemon juice, more to taste
- 1 package wide egg noodles (optional) or
- 1/4 cup long grain white rice, rinsed (optional)
- Heat the olive oil in a large pot. Add the onion and spices and cook until the onion is soft, about 5 minutes. Add the garlic and cook until fragrant.
- Add the rinsed lentils and stir. Add 8 cups of the water and/or broth and bring to a boil.
- Reduce and simmer, uncovered for 25 minutes or see below for pressure cooker option.
- Meanwhile, separate the Swiss chard leaves from the stem. Tear the leaves into bite sized pieces. Cut the stems into 2 inch pieces. Keep them separate.
- Before adding the chard, puree the soup if desired.
- Add the stems of the Swiss chard and the rice, if using, and cook for 10 minutes. Add up to 2 cups more water if the soup seems thick.
- Add the chard leaves, and egg noodles, if using, and cook until the noodles are tender, approximately 10 more minutes.
Stove-top pressure cooker
- Using a stove-top pressure cooker, follow steps 1 and 2. If using rice, add now.
- Step 3. Lock lid and cook under pressure for 5 minutes. Let the pressure drop on its own.
- Proceed with step 6 and 7.