Mediterranean Soup from Adrian’s

Adrian’s Lentil Soup


3 tablespoons olive oil
1 medium yellow onion, chopped
½ lb of chopped Swiss chard with the stalk, or frozen chopped spinach
2 stalks of diced celery
2 garlic cloves, chopped
Salt and ground black and white pepper to taste
1 table spoon ground Cumin
1 table spoon ground coriander
2 1/2 cups dried lentil. Can be pre-soaked overnight.(cook faster)
3 quarts of water and 3 cubes of chicken bouillon

Heat the oil in a heavy large pot over medium heat. Add the onion cook for 3 minutes add chopped Swiss chard with the stems or spinach, cook for 3 minutes add, garlic, salt, and pepper coriander and sauté until all the vegetables are tender, about 5 to 8 minutes, stirring occasionally. Add lentils, water and chicken bouillon and stir. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are tender, about 30 minutes.
Serve with a slice of lemon.Enjoy

Note! you can add dried small pasta shells about 1 cup or small tricolor pasta when the lentil almost tender cook for 8 minutes.
Serve with a slice of lemon.Enjoy

Recipe courtesy George Matta

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