½ cup olive oil
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 bunches small scallions, cut into ¼-inch pieces (about ¾ cup), ½ cup greens and ¼-½ cup white part, separated
3 cups brown lentils, rinsed
6 cups chicken stock or vegetable stock
3 cloves green garlic, plus some of the green tender stalks, minced
3 cups chard leaves roughly chopped
1 bunch fresh cilantro, leaves and tender stems only, coarsely chopped
freshly ground pepper to taste
1 tablespoon fresh Meyer lemon juice
Sea salt to taste, if desired
- In a large soup pot, heat the olive oil, paprika, and cumin over low heat for 3-4 minutes. Add the scallion whites. Cook until wilted, about 5 minutes. Add the lentils, stock, and green garlic. Raise heat to high, cover and bring to a boil. Lower the heat to simmer, and cook for 20 minutes or until the lentils are soft, but not mushy (cooking time varies depending on the age of the lentils).
- Stir in the scallion greens, chard, cilantro, pepper, sea salt, and lemon juice. Cook for 5-10 minutes, until the chard is cooked through.
Makes 8 cups