Categories: CILANTRO, SOUPS, SUMMER08, SWISS CHARD, WHOLE GRAINS

Ingredients

• 1/4 cup olive oil
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 2 bunches small scallions (about 14), trimmed, while parts cut across into 1/4-inch pieces, and the green parts, about 1/2 cup
• 1 pound brown lentils, (about 3 cups)
• 6 cups chicken broth
• 3 small cloves garlic, smashed and peeled
• 6 ounces green chard leaves, roughly chopped (about 3 cups)
• 1 bunch fresh cilantro, leaves and tender stems only, coarsely chopped (about 1 cup)
• Freshly ground back pepper to taste
• 1 Tbs fresh lemon juice

Directions

1. *In a large soup pot, heat the olive oil, paprika and cumin over low heat for 3 to 4 minutes.

2. Add the scallion whites. Cook until wilted, about 5 minutes.

3. *Add the lentils, chicken stock and garlic. Raise the heat to high; cover and bring to a boil. Lower the heat to a simmer and cook for 20 minutes, or until the lentils are soft but not mushy. (Cooking time will vary depending on the age of the lentils).

4. *Stir in the scallion greens, chard, cilantro, pepper and lemon juice. Cook for 5 to 10 minutes, unti the chard is cooked through. Serve warm.

5. *Makes 8 cups.

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