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Ingredients
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2 tablespoons extra-virgin olive oil, plus more for garnish
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2 large yellow onions, chopped
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1 ¼ teaspoons salt, divided
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2 tablespoons plus 4 cups water, divided
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1 cup French green (Le Puy) or brown lentils
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8 large green chard leaves
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1 medium Yukon Gold potato, scrubbed
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12 cups gently packed spinach (about 10 ounces), any tough stems trimmed
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4 scallions, cut into 1-inch pieces
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5 cups vegetable broth, store-bought or homemade
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2 cups chopped broccoli
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1 tablespoon cumin seeds, lightly toasted and ground (see Tip)
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½ teaspoon ground coriander
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Freshly ground pepper to taste
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1 cup chopped fresh cilantro
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2 tablespoons chopped fresh mint
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½ jalapeño pepper, minced
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1 tablespoon fresh lemon juice, or more to taste
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Crumbled feta cheese for garnish
Directions
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Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 35 minutes.
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Meanwhile, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2 -inch dice. Chop spinach; set aside.
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When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1 teaspoon salt; return to a gentle simmer. Cover and cook for 15 minutes.
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Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeno and pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice and/or pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil and crumbled feta cheese.
Tips
Tip: Toast cumin seeds in a skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Cool slightly. Grind to a fine powder in a spice mill, blender or clean coffee grinder.
To make ahead: Cover and refrigerate for up to 3 days.
Nutrition Facts (per serving)
181 | Calories |
4g | Fat |
29g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Serving Size about 1 2/3 cups | |
Calories 181 | |
% Daily Value * | |
Total Carbohydrate 29g | 10% |
Dietary Fiber 9g | 34% |
Total Sugars 5g | |
Protein 9g | 19% |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Vitamin A 5008IU | 100% |
Vitamin C 28mg | 31% |
Folate 206mcg | 51% |
Sodium 535mg | 23% |
Calcium 119mg | 9% |
Iron 5mg | 30% |
Magnesium 91mg | 22% |
Potassium 793mg | 17% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.