Recipe Details
Title Red lentil and chard soup
Author Ottolenghi
Portions 6
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 720.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Lentils, red, split, dried, raw500 Gram
Onions, red, raw2 Medium
Oil, olive2 Tablespoon
Chard, Swiss200 Gram
Coriander leaves, fresh50 Gram
Cumin, ground2 Teaspoon
Cinnamon, ground1 Teaspoon
Coriander, seed1 Tablespoon
Garlic3 Clove
Butter, unsalted50 Gram
Lemon, peel1 Teaspoon
Lemons, whole,4 Medium
Salt, sea1 Pinch
Pepper, black1 Pinch
Water, tap, drinking2.5 Litre
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 435
Protein 45.86%
Other Carbohydrate 30.30%
Sugar 9.22%
Fat Saturated 26.46%
Fat Unsaturated 14.82%
Fiber 26.38%
Sodium 4.84%
Salt 5.54%
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Recipe Method
Wash the lentils in plenty of cold water. Place in a large saucepan with 2.5 litres of water, bring to the boil and simmer for 35 minutes or until soft. Skim off any scum that rises to the surface during cooking. Using a slotted spoon, remove about half the lentils from the cooking liquid and set aside in a bowl. Add a generous pinch of salt to the lentils and water in the pan and liquidize using a stick blender or in a food processor. Return the reserved lentils to the soup. Peel the red onions, halve and thinly slice them. Place a frying pan over a medium heat, add the olive oil and onions and cook, stirring occasionally, for 4 5 minutes, until the onions soften and become translucent. Remove and discard the large stems from the Swiss chard. Wash and rinse the leaves thoroughly, then chop them roughly. Do the same with the coriander, leaving a few whole leaves for garnish later, and that s all the chopping done. Mix the cooked onions, chard leaves and chopped coriander into the lentil soup and season with the cumin, cinnamon and some salt and pepper to taste. Reheat the soup and simmer gently for 5 minutes. In a pestle and mortar, or using the heel of a large knife, crush the coriander seeds and garlic together. Melt the butter gently in a small saucepan over a medium heat, add the garlic and coriander seeds and fry for 2 minutes, until the garlic starts to colour slightly. Stir this into the soup, remove the pot from the stove and cover with a lid. Leave the soup to infuse for 5 minutes before serving. Serve garnished with lemon zest and coriander leaves and pass round some sourdough bread and lemon wedges. Make sure everybody squeezes the lemon into their soup.