Packed with vegetables and protein, Lentil Soup is a highly-nutritious dish that feels more like comfort food than healthy fare. A roux of flour and olive oil ensures that the final brew is thick and hearty and, like any soup, we’re of the opinion that it tastes even more delicious the next day. Whether you’re making this soup, Mujudara, or both dishes (we wouldn’t blame you), always ensure that your lentils are picked free of stones before beginning.
LENTIL SOUP
Ingredients
- 1 bunch swiss chard (green, red, or rainbow)
- 1 large russet potato, peeled and diced
- 1 large carrot, diced
- ⅓ cup pure olive oil
- 1 lb yellow onion, minced (strained of excess juices)
- 1 TBL fresh ginger, minced
- 4 TBL fresh garlic, minced
- 4 tsp Syrian Spice
- 1 lb green lentils, picked free of stones
- 1 cup fresh tomato, diced (with juices)
- 6 cups water
- 2 28-oz cans of 6-in-1 brand tomatoes
- 1 28-oz can tomato sauce
- 1 28-oz can whole peeled tomatoes (crushed by hand)
- 4 tsp kosher salt
- 2 tsp black pepper
- ⅓ cup flour and ⅓ olive oil for creating a roux
Directions:
Prep
Place peeled and diced potatoes in a bowl and cover with water, adding 1 tsp of lemon juice to prevent browning. Place the diced carrots in a separate bowl and set aside. Next, cut off the stalks of the swiss chard and dice. (Note: Both the stalks and leaves of your swiss chard will be used in this soup—do not wash or rinse until after cutting.) Next, cut leaves in half lengthwise through the rib. Bundle the leaves and cut into slices ¼-inch thick.
In an 8-quart stock pot, cook onions in olive oil over medium-high heat until translucent, almost golden. Add garlic and ginger and continue to cook for another 2-3 minutes. Add Syrian Spice to toast, about 30 seconds. Add lentils, water, fresh tomatoes, crushed tomatoes, 6-and-1 tomatoes, tomato sauce, swiss chard, and salt and pepper. Stir to combine. Place a vented lid on the pot and allow soup to come to a boil. (Note: If you do not have a vented lid, cover the stock pot with a regular lid. Be sure to leave a 1-inch gap on the side to allow steam to escape.) Turn the heat down and simmer for 20-30 minutes, then add potatoes and carrots. Cook soup for an additional 10 minutes or until potatoes are tender.
In a separate 2-quart sauce pot, combine ⅓ cup flour and ⅓ cup olive oil to make a roux. Heat until flour is cooked through and begins to bubble. Pour 2 cups of soup at a time into the pot with the roux, stirring continuously and breaking up any clumps. Add 2 more cups of soup liquid and stir. Add roux mixture back into the larger pot of soup and continue to simmer. Once the liquid is able to lightly coat the back of a spoon, remove from heat. Serve immediately or chill and serve later—lentil soup is even better the next day!
Note: This recipe yields 6 to 8 quarts of soup. Leftover soup can be frozen in small batches and enjoyed up to 6 months later.
