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| Prep Time | 60 minutes |
| Servings |
servings
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Ingredients
- 1 large onion peeled and chopped
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 1 teaspoon cumin ground
- 1 cup green lentils sorted and rinsed (may also use brown lentils)
- 4 cups mineral broth or water
- 2 cups swiss chard or other dark leafy green, chopped
- cayenne pepper to taste
- sea salt to taste
- black pepper to taste
- 1/4 cup cilantro chopped
- 1 lemon juiced
Ingredients
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Instructions
- In a medium soup pot, heat olive oil over medium heat. Add onions and sauté with a pinch of salt for 3- 4 minutes, until the onions are translucent.
- Add the garlic and cumin and sauté for 1 more minute. Remove half of the mixture from the pot and reserve.
- Add the lentils and broth or water to the pot. Bring to a boil, cover, reduce heat to low, and simmer for 45-60 minutes, or until the lentils are tender, adding more water if the soup becomes too thick.
- Stir in the greens and simmer for 3 minutes, until the greens wilt but are still a vibrant green.
- Remove pan from heat. Add the reserved onions, cayenne pepper, additional sea salt, black pepper, cilantro, and lemon juice.
- Serve with lemon wedges.