Total: 40 min
Active: 20 min
Yield: 4 servings
4 tablespoons extra-virgin olive oil
1 large onion, diced
3 stalks celery, diced
Bag of lentils drained and rinsed
4 cups low-sodium chicken broth
1 x 340g (12-ounce) jar roasted red peppers, drained and coarsely chopped
5 cloves garlic (4 minced; 1 whole)
1/4 cup chopped fresh cilantro
1 bunch Swiss chard, leaves roughly chopped
Freshly ground pepper
Lemon wedges, for serving (optional) I add a couple lemons to the soup as a layer to the flavor.
Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer, and cook 15 minutes.
Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
Soaked Lentils Recipe
Simple recipe for soaking lentils and other legumes to neutralize anti-nutrients so once cooked, their full nutritional value can be enjoyed.
3 Tbl liquid whey or lemon juice for neutralizing the phytic acid
Put lentils in a large pot or mason jar filled with filtered water. Stir in liquid whey, put lid on the pot and leave on the counter for about 7 hours but no more than 18. Drain soaking water and rinse drain lentils again.
Your lentils are now ready for cooking, and you may use them in whatever dish you choose or proceed to the next step to make lentil soup.