Lemony Lentil Soup
8 Cups Vegetable Stock
1 1/2 Cups Lentils
1 Large Potato
Substitute Sweet Pototo
2 Bunches Swiss Chard
1 Medium Onion
Finely Chopped
4 tbsp Olive Oil
You May Substitute Salad Oil
1/2 Cup Coriander
Coarsely Chopped, Substitute .5 Cup Chopped Parsely with .75 teaspoon ground Coriander
3 Cloves Garlic
minced or pressed
To Taste
1/4 tsp Pepper
1/2 tsp Cumin
3 tbsp Lemon Juice
Lemon Slices
  • 8-quart pan
  • Soup Stirring Spoon
  • small frying pan
  • cutting board
  • Sharp Knife
This is a real yummy soup and makes enough for left overs to stretch out for a few meals.
Rinse Lentils; sort through and discard foreign material. Drain well. Combine Lentils and stock in an 8-Quart pan; Cover and bring to simmering.
Peel Potato and cut into 1/2-inch cubes; add to Lentils. Cover and simmer for 20 minutes. Slice Chard leaves and stems crosswire in 1/2-inch wide strips. Add to soup, cover, and continue simmering until Lentils are tender (about 20 more minutes).
In a small frying pan over medium heat, cook onion in oil, stirring occasionally, until onion is soft and golden (about 10 minutes). Add onion 1/3 cup of the fresh Coriander (or 1/3 Cup Parsley-Coriander mixture) along with the garlic and cook for 1 to 2 minutes.
Add onion mixture to soup during the last 5 minutes of cooking. Stir in salt to taste, pepper, cumin, and lemon juice. Garnish soup with lemon slices and remaining chopped coriander or parsley-coriander mixture.
source: Sunset Vegetarian Cooking - Nutritious Recipes with Flavor & Imagination
We substitute cooking the lentils with two packages of the already cooked lentils you can purchase at Trader Joes and add those in the last 5 minutes of simmering time.

Per Serving: 16 grams protein, 43 grams carbohydrate, no cholesterol, 310 calories