Careme

Instructions

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1. 1.

   Rinse and pick over 3/4 cup dry lentils. Scrub 8 ounces Yukon Gold potatoes and cut into 1/2-inch cubes. Dice 4 ounces yellow onion. Wash 8 ounces rainbow chard thoroughly; separate the stems from the leaves, finely chop the stems, and slice the leaves into ribbons.

2. 2.

   Mince 4 garlic cloves. Juice 1 medium lemon to measure 3 tablespoons juice; set aside for the finish.

3. 3.

   Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the diced onion, chopped chard stems, and 1/2 teaspoon fine sea salt. Cook for 6 minutes, stirring occasionally, until softened.

4. 4.

   Add the minced garlic, 1 1/2 teaspoons ground cumin, and 1/4 teaspoon ground black pepper. Stir for 1 minute, until fragrant.

5. 5.

   Add the rinsed lentils, 4 cups water, and 3/4 teaspoon fine sea salt. Bring to a boil, then reduce the heat and simmer gently, partially covered, for 10 minutes.

6. 6.

   Stir in the cubed potatoes and simmer, partially covered, for 15–20 minutes, until both the potatoes and lentils are tender. If the soup becomes too thick, add 1/4–1/2 cup water.

7. 7.

   Stir in the chard leaves and simmer uncovered for 5 minutes, until tender. Lightly mash a few potato pieces against the side of the pot to give the broth body.

8. 8.

   Remove from the heat and stir in the reserved lemon juice. Ladle into two deep bowls, distributing the lentils, potatoes, and colorful chard evenly.

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