lentil-soup

🥘 Ingredients

• brown lentils 1 pound
• water 6 cups
• extra-virgin olive oil 4 tbsp
• white onions 1 ½
• extra-virgin olive oil 1 tbsp
• garlic 2 cloves
• fresh cilantro or parsley 1 cup
• Diamond Crystal kosher salt 1 tbsp
• waxy potatoes such as new potatoes or Yukon Gold 8 ounces
• ground cumin 2 tsp
• chopped Swiss chard 4 cups
• fresh lemon juice 5 tbsp
• labneh

1. 1

   In a large pot , add brown lentils and water . Bring water to a boil over medium-high heat. Stir briefly and reduce heat to a simmer. Cook, stirring occasionally, adjusting heat as needed to maintain a simmer, until lentils are tender but remain intact, about 15 minutes . (Proceed to steps 2 and 3 while lentils cook, and if you are not finished with the onions and herb mixture by the time the lentils are tender, turn off the stove.)
2. 2

   Meanwhile, in a medium stainless-steel skillet , heat extra-virgin olive oil until shimmering. Add white onions and cook, stirring often, until softened and beginning to brown, 5 to 7 minutes . Transfer onions to small bowl and set aside. (Do not wipe out skillet.)
3. 3

   In now-empty skillet, add remaining extra-virgin olive oil and heat until shimmering. Add garlic and cook until fragrant, about 30 seconds . Stir in fresh cilantro or parsley and cook until wilted, about 15 seconds . Transfer to a second small bowl and set aside.
4. 4

   Stir Diamond Crystal kosher salt into the lentils. Add waxy potatoes such as new potatoes or Yukon Gold , ground cumin , and reserved onion mixture to lentils. Return to a simmer and cook, covered, stirring occasionally, until potatoes are tender, 10 to 15 minutes .
5. 5

   Stir in chopped Swiss chard and cook until it turns bright green, about 3 minutes . Off-heat, stir in fresh lemon juice , and reserved garlic-herb mixture. Season with additional salt and lemon juice to taste.
6. 6

   Top with a dollop of labneh , if desired. Serve.