Ease of Preparation: Easy
Yield: 4-6 servings
Ingredients:
- 3 tablespoon (45 ml) olive oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 tablespoons (30 ml) chopped cilantro stems
- 2 teaspoons (10 ml) ground coriander
- 1 teaspoon (5 ml) salt
- ½ teaspoon (2.5 ml) pepper
- 1 cup (240 ml) brown lentils
- 7 cups (1.7 L) vegetable broth
- 3 cups (720 ml) Swiss chard stems removed and roughly chopped
- 2 tablespoons (30 ml) lemon juice
- 2/3 cup (160 ml) chopped cilantro leaves, for garnish
Crispy Pita:
- 2 whole wheat pitas
- Canola oil, for frying
- Salt, for seasoning
- Za’atar, for seasoning
Method:
Heat olive oil in a pot. Add onions and garlic cook until soft.
Add cilantro stems, coriander, salt, and pepper and cook.
Add lentils and stir in. Pour in vegetable broth and simmering 20 minutes or until lentils are tender.
Meanwhile, to make the crispy pita, separate the front and back of each pita and slice into 1-inch (2.5 cm) strips.
Fry strips in oil heated to 350 F (180 C) until golden. Remove from oil and place on a plate lined with paper towel. Season with salt and za’atar. Set aside.
Stir in Swiss chard and lemon juice to lentils and continue cooking a few minutes.
Remove from heat and ladle into bowls. Garnish lentil soup with crispy pita chips and cilantro leaves.
Serve.