|Lemon Lentil Soup|
|1 cup lentils|
|6 cups water|
|1 potato (peeled and cut in ½-inch cubes)|
|1 cup chopped celery|
|1 cup chopped Swiss chard|
|3 tablespoons olive oil|
|¼ cup chopped coriander leaves|
|¼ cup chopped parsley leaves|
|¼ teaspoon hing|
|½ teaspoon black pepper|
|1 tablespoon ground coriander|
|½ teaspoon cumin powder|
|2 tablespoons lemon juice|
|salt to taste|
|Rinse lentils. Bring lentils and water to boil in large pot. Simmer for 35 minutes.|
In a separate pan heat oil, add hing, black pepper, and potatoes. Fry for 2 minutes on high heat. Add celery and fry for 1 more minute. Add to lentil broth and cook 10 minutes.
Add Swiss chard, ground coriander, cumin powder, and lemon juice. Cook 10 minutes. Add parsley, coriander leaves, and salt. Serve hot.
|Back to Middle East Dinner|
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