Lebanese Lemon Lentil and Chard Soup

Instructions

1. 1

   Mise en place: Rinse 200g red lentils under cold water until clear and drain well. Finely dice 150g yellow onion and mince 12g garlic. Wash 150g Swiss chard leaves, pat dry, remove tough stems, and cut into 1 cm strips. Cut 60g pita bread into 2 cm squares. Set out a deep soup pot and a skillet.

2. 2

   Heat 10ml olive oil in a skillet over medium heat. Add the pita squares and fry for 4 minutes, stirring constantly with a wooden spoon until crisp and golden brown. Transfer the pita croutons to a paper towel-lined plate to drain and season with a pinch of salt.

3. 3

   Heat the remaining 20ml olive oil in a soup pot over medium heat. Add the chopped onion and minced garlic. Sauté for 5 minutes, stirring occasionally with a wooden spoon, until the onions are soft and translucent without burning.

4. 4

   Add 5g ground cumin and the rinsed red lentils to the pot. Cook over medium heat for 1 to 2 minutes, stirring constantly, until the spices are fragrant and the lentils are glossy. If the bottom catches, lower heat slightly.

5. 5

   Pour in 1000ml water and 1 teaspoon of salt. Bring to a boil over high heat, then turn heat down to low, cover with a lid, and simmer gently for 18 minutes until the lentils are completely soft and broken down into a creamy soup base.

6. 6

   Stir in 150g chopped Swiss chard and simmer uncovered on low heat for 3 minutes until tender. Turn off heat and stir in 45ml lemon juice. Ladle the hot soup into bowls and top with the crispy fried pita croutons before serving.