Maha's Lentil Soup-Yankee Magazine Jan/Feb 2008

By amaliana

Ingredients

• 4 medium onions, finely chopped
• 1/2 cup plus 1 tablespoon olive oil
• 4 carrots, peeled and finely chopped
• 6 to 8 garlic cloves, minced
• 2 tablespoons dry coriander
• 1 pound dry lentils,rinsed and picked through
• 8 cups water
• 2 to 3 tablespoons cumin
• 1 tablespoon kosher or sea salt
• 1 bunch Swiss chard, stems removed and cut into 2-inch pieces
• 1 tablespoon flour
• 1/4 pound vermicelli or angel hair pasta, broken into 1-inch pieces
• 2 fresh lemons
• Fried pita chips or unseasoned croutons

Details

Servings 8
Preparation time 60mins
Cooking time 90mins

Preparation

Step 1

In a large soup pot over medium-high heat, saute onions in 1/2 cup oil until translucent. Add carrots and garlic and cook 2 to 3 minutes. Add coriander, stir well to coat vegetables, and cook until fragrant, about 2 minutes. Add lentils and stir well to coat. Add water to cover the ingredients by 3 inches(about 8 cups). Stir in cumin. Cook about 30 minutes, or until lentils are al dente(softened, but not completely cooked). Season with approximately 1 tablespoon salt. Add Swiss chard and cook about 10 minutes. Remove 1 cup of broth and whisk in flour, then whisk back into soup pot.

In a saute pan over medium-high heat, cook pasta in 1 tablespoon oil until lightly browned, about 2 minutes. Add pasta to soup and cook about 8 minutes. Ladle into bowls and squeeze about 1 tablespoon of lemon juice over each serving. Serve with pita chips or croutons.