Lentil & Swiss Chard Soup
Or use spinach, kale or beet leaf instead of Swiss Chard
180g (1 cup) brown lentils, rinsed
1 litre (4 cups) water
1 litre (4 cups) vegetable stock (e.g. Marigold)
10 cm Alaria Seaweed, soaked and chopped or 1-2 tsp dried seaweed flakes like Seaspice - optional
3 tbsp olive oil, plus more for serving (optional)
1 large onion, finely chopped
Pinch of crushed red peppercorns
4 garlic cloves, finely chopped
10g (1/2 cup) coriander, finely chopped (or parsley or herb of your choice)
1 bunch (1 ¼ pounds) green Swiss chard, ribs removed and reserved for another use, (or use spinach, kale or beet leaf) leaves finely chopped
80 ml (1/3 cup) fresh lemon juice
Salt and freshly ground pepper to taste
In a medium saucepan, combine the lentils with the water, stock, and if you use it seaweed and bring to the boil. Cover partially and cook over moderately low heat until the lentils are barely tender, about 25 minutes.
Meanwhile, heat the 3 tbsp of olive oil in a large skillet. Add the onion, crushed pepper and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is soft, 7-8 minutes. Add a little water if necessary. Add the garlic and coriander and cook for 1 minute. Gradually add the chard leaves (or other greens) and cook, stirring occasionally, until wilted, about 3 minutes.
Add the chard to the lentils, cover partially, and simmer until thickened, about 15 minutes. Stir in the lemon juice and season with salt and pepper. Ladle the soup into bowls, add a little olive oil and more pepper if you like and serve.
Note
Lentils are a very good source of cholesterol –lowering fibre and balance blood sugar levels. High in protein lentils also increase your energy by replenishing your iron stores. And 1 cup of cooked lentils has only 230 calories.