Date: Jan 21, 2013
Title: Beans and Greens Soup
If you visited the Saturday market on January 5th, you may have sampled this delicious and nutritious soup from Chef Anne Churchill (who is also our featured Green Plate Special chef at Tuesdays this month). The soup was so popular that we ran out of recipe cards for it that day! Serve this warming soup with a slice of one of Captain Mueller's German breads for a lunch or dinner that is sure to satisfy.
1 cup of dried brown lentils, rinsed and sorted
8 cups of vegetable stock
1 large binch of Swiss chard, washed and chopped
1/8 cup of olive oil
1 onion, diced
4 garlic cloves, minced
1/2 cup of cilantro chopped
1/3 cup of Meyer lemon juice
Heat olive oil over medium heat. Add the onions and saute until translucent. Add the garlic and saute until fragrant. Next add the Swiss chard and sautee for a few minutes until wilted. Add the vegetable stock, lentils and cilantro and simmer for about a 15 to 20 minutes. Add the Meyer lemon juice and season with salt and pepper to taste.