Tag Archives: how to peel garlic

Lentil and Lemon Soup

1 Nov

Lentil and Lemon Soup or Danny feel better soon soup, is my fiance’s version of Chicken Noodle Soup. Who knew Chicken Noodle Soup wasn’t universal?

So we have been sick, for days. I have never actually made this soup, so I called Danny’s Mom, Mona, to get the recipe.

This soup is full of vitamin C, protein, iron, and fiber- everything you need to feel better when you are sick.

Cooking the lentils is the longest step, but while the lentils are cooking you can prep the rest of the veggies.

An entire head of garlic is used in this recipe. Place peeled garlic cloves and salt in a mortar and grind with pestle until the garlic is a smooth paste.

There is a trick to peeling an entire head of garlic in just seconds, check out this video.

When lentils are soft add the diced potatoes and sautéed onions. Cook until the potatoes are soft.

Add the Swiss chard ( cut into strips) and the now crushed garlic into the pot.

Add the lemon juice and dried mint. Cook for another 5 minutes and this soup is ready to cure!

Mona’s Lentil and Lemon Soup

2 cups dry lentils

12 cups of water

1 head of garlic

6 small white potatoes OR 2 medium potatoes

1 bunch of Swiss chard

1 medium onion, diced

1 tablespoon dried mint

1 tablespoon plus 2 teaspoons sea salt

4 lemons

  1. In a large stockpot, add lentil and water. Bring to a boil, then cook on medium heat until lentils are soft (about 30 minutes).
  2. While the lentils are cooking, peel the head of garlic,and place it the mortar with 1 tablespoon of salt and crush with pestle until it is a smooth paste. Add a little more salt in necessary.
  3. Peel and dice potatoes, set aside.
  4. Clean Swiss chard and slice into strips approximately 2 inches long, set aside.
  5. Saute onion with a small amount of olive oil, until soft.
  6. When lentils are soft, add potatoes. Cook on medium heat, until potatoes are soft ( about 10 minutes)
  7. Add the Swiss chard, onions, and garlic. Cook for 5 minutes.
  8. Juice the lemons and add the juice into the pot.
  9. Add the remaining 2 teaspoons of sea salt and the dried mint.
  10. Simmer for another 10 minutes and serve.
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