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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Maha’s Lentil Soup From Katie Sowers Recipe

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This recipe for Maha’s Lentil Soup From Katie Sowers is from Our Family Favorites of Generations Past & Present, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium onions, finely chopped
½ cup olive oil
4 carrots, peeled and finely chopped
6-8 garlic cloves, minced
2 Tablespoons dry coriander
1 pound dry lentils, rinsed and picked through
8 cups water
2-3 Tablespoons cumin
1 Tablespoon kosher or sea salt
1 bunch Swiss chard, stems removed and cut into 2” pieces
1 Tablespoon flour
¼ pound vermicelli, broken into 1” pieces
1 Tablespoon olive oil
2 fresh lemons
Directions:
Directions:
1. In large soup pot over medium-high heat, sauté onions in ½ cup olive oil until translucent.
2. Add carrots and garlic and cook 2-3 minutes.
3. Add coriander, stir well to coat vegetables, and cook until fragrant, about 2 minutes.
4. Add lentils and stir well to coat.
5. Add water to cover ingredients by 3 inches, about 8 cups. Stir in cumin
6. Cook about 30 minutes, or until lentils are al dente (softened, but not completely cooked.
7. Season with about 1 Tablespoon salt
8. Add Swiss chard and cook about 10 minutes
9. Remove 1 cup broth and whisk in flour, then whisk back into soup pot
10. In a sauté pan over medium-high heat, cook pasta in 1 Tablespoon oil until lightly browned, about 2 minutes.
11. Add pasta to soup and cook about 8 minutes
12. When serving, squeeze about 1 Tablespoon of lemon juice over each bowl full.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I included a ham bone because I had one leftover. This soup is great with or without the bone.

 

 

 

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