WINE & FOOD AFFAIR RECIPES

Soups

Middle Eastern Chard and Lentil Soup

Sonoma-Cutrer Vineyards

4401 Slusser Road
Windsor, CA 95492
sonomacutrer.com

Different versions of this soup are found around the Mediterranean. You can use any of your favorite greens or a mixture of whatever you find in the market.The potato breaks down a bit and adds a nice body to the soup. The spice in the soup is a nice match to the spiciness of our Russian River Valley Pinot Noir.

Ingredients:
  • 1 cup green or brown lentils
  • 8 cups vegetable or chicken stock or water
  • Kosher or sea salt, to taste
  • 4 tablespoons fragrant extra-virgin olive oil
  • 2 cups chopped onions
  • 3 tablespoons finely chopped garlic
  • 1 cup chopped celery, plus leaves for garnish
  • 1 tablespoon cumin seeds, crushed
  • 1/2 teaspoon fennel seeds
  • 5 cups lightly packed chopped Swiss chard leaves
  • 1 medium russet potato, peeled and diced
  • 1/3 cup fresh lemon juice
  • 1 tablespoon dried mint
  • Aleppo or freshly ground black pepper, to taste
Directions:
Wash and pick over the lentils. Place the lentils in a deep saucepan and add the stock or lightly salted water. Bring to a boil and skim off any foam that surfaces, then reduce the heat and cook gently for 10 minutes.

Meanwhile in a large fry pan over medium heat, warm 2 tablespoons of the olive oil. Add the onion, garlic and chopped celery and cook, stirring occasionally, until soft and just beginning to brown. Add the cumin and fennel seeds and cook, stirring occasionally, for 2 minutes more. 

Add the onion mixture to the lentils along with the chard and potato. Simmer until the lentils are tender, the potato is very soft, and the mixture is thick and soupy, 20 to 25 minutes more. Stir in the lemon juice and mint, and season with salt and Aleppo pepper. 

Serve hot, lukewarm or cool topped with celery leaves and a drizzle of the remaining 2 tablespoons olive oil.