Lentils are one of my favourite ingredients in the kitchen. They are extremely versatile and a great source of plant protein for those days when I cook vegetarian. Swiss Chard is full of rich anti-oxidants and goodness. This soup is one of my favourites as it was a staple at home growing up, and the combination of flavours is just delicious. I especially love all the coriander!
2 carrots diced
2 small potatoes diced
250g green lentils
4 garlic cloves crushed
60g coriander chopped
150g swiss chard
1 lemon juiced
Salt and freshly ground black pepper
Extra Virgin Olive Oil
- Heat 2 tablespoons of olive oil in a deep saucepan and fry the cubed carrots and potatoes. Cook for 4-5 minutes until soft.
- Rinse the lentils and add to the pot. Cover with 1.3 L of water and bring to the boil. Reduce the heat and leave to simmer for approximately 35mns.
- Add salt and black pepper to taste. By now your lentils should be quite soft and can be crushed with the back of a spoon. If the mixture looks too thin, add a little water but do not overdo it; it's the creamy and condensed texture that makes it satisfying.
- Heat some olive oil in a pan and fry the garlic paste and chopped coriander for about 1 minute, then add to the soup.
- Wash and pat dry the swiss chard and cut into 1cm strips. Add the leaves to the lentils and leave to cook for a further 15mns.
- Finally add lemon juice and extra virgin olive oil. Allow to simmer for a further 5mns.
- Leave to rest for another 5mns before serving, this will allow the flavours to combine.
Tip: When Swiss Chard is not available, I have replaced it with spinach and found it worked well in this recipe.
This recipe has very little oil in it, but if you are avoiding fried foods such as during a detox, replace the oil with water. Simply put a little water in a frying pan and 'fry' your vegetables in water.