- 1 1/2 cup lentils
- 8 cups vegetable stock
- 1 large potato peeled and cut in 1/2 inch cubes
- swiss chard ( about 700 gr) sliced 1/2 inch
- 1 onion finely chopped
- 4 T oil
- 1/ cup coarsely chopped fresh coriander or 1/2 cup chopped parsely plus 3/4 t ground coriander
- 3 garlic cloves minced
- salt and pepper
- 1/2 t ground cumin
- 3 T lemon juice
Put lentil in stock.Add potatoes.Bring to simmer covered for 20 minutes.
In frying pan cook onion in oil till soft and golden. Add garlic and cilantro and cook for 1-2 minutes.
Add onion mixture to lentils during the last 5 minutes of cooking. Stir in salt pepper and cumin and lemon juice.
Makes 6 servings (1 3/4 cup each)
