Lentils are so satisfying that they can be used as a substitute for meat. Top this hearty soup with grated or slivered lemon zest for a refreshing hint of flavor and color. Do not discard the Swiss chard stalks as you can use them in another recipe the as you would with celery.
- 2 tsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 2 cups low sodium beef broth
- 1 cup dried lentils, picked over, rinsed and drained
- 2 cups water
- 1 cup packed shredded Swiss chard leaves
- 1 tbsp fresh cilantro, finely chopped
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- 2 tsp fresh lemon juice
- red pepper flakes to taste (optional)
- In a medium saucepan over medium heat, heat the oil. Saute the onion and garlic until soft, about 5 minutes. Add the broth, lentils and water, bring to a boil. Reduce the heat and simmer until the lentils are tender, about 45 minutes.
- Add the swiss chard, cilantro, cumin, salt, pepper and red pepper flakes; cook, stirring until the chard wilts, about 5 minutes. Stir in the lemon juice and serve.
This recipe makes 4 servings.
196 calories, 28g carbs, 4g fat and 14g protein.
3 points for our Weight Watcher readers