Silk and lentil soup is a hearty Iraqi dish made by simmering chard with yellow lentils and balancing the flavor with lemon and mint. This dairy-free soup can be made in a large pot to serve a crowd.
Heat the olive oil in a pot and sauté the onion and garlic for 6 minutes, until softened.
Add the yellow lentils, water, and salt and bring to a boil. Cook over low heat for 30 minutes, stirring occasionally.
Add the chopped chard and cook over low heat for 25 more minutes, until tender. Stir in the mint.
Stir in the lemon juice just before serving and serve hot.
Stir the lentils occasionally so they do not stick to the bottom of the pot and scorch. Add the lemon just before serving; its tartness fades if added too early. Allergen-free: this recipe contains none of the major allergen groups.
Pazı yerine editör notundaki gibi ıspanak kullandım ve süreyi 10 dakika kısalttım ama yine de biraz fazla pişmiş gibi göründü, ıspanağın yaprak kalınlığına göre süreyi ayarlamak mı gerekiyor?
Evet, ince yapraklı taze ıspanak kullanıyorsanız süreyi 15 dakikaya kadar kısaltabilirsiniz; kalın saplı ıspanak daha uzun pişirme ister.
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