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Lentil Soup with Swiss Chard
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Wonderful and healthy soup. If you can't find Swiss Chard, you may try using spinach leaves as they are similar. Go for the Swiss Chard though, if you can.

Serves: 6

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Sephardic Parve Soup

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1-1/2 cups brown lentils
6 cups cold water
8-10 leaves Swiss Chard
1/2 cup olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1/4 cups coriander leaves chopped
Freshly ground black pepper
1/4 cup lemon juice
lemon wedges (for garnish)


  1. Wash lentils well and place in a heavy pan with cold water. Bring to a boil, then cover and simmer for 1 hour (or until lentils are softened).
  2. Wash Swiss Chard and remove stems. Cut each leaf down the middle then shred (coarse).
  3. Heat oil in a pan and saute onions until transparent. Add garlic and cook briefly.
  4. Add shredded Swiss Chard to onions and garlic and stir until they wilt.
  5. Add onion, Swiss Chard and garlic to lentils and add herbs and spices, including lemon juice.
  6. Cover soup and simmer for 20 minutes.
  7. Serve with lemon wedges, gently squeezing lemon juice into bowl of soup.

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