I never thought to pair the strong flavour of spicy cinnamon with tangy lemon, let alone in a savory soup dish. But since discovering this zesty recipe for Red Lentil and Chard Soup from Israeli-born chef Yotam Ottolenghi, I am now a believer. Ottolenghi intrigues me as a chef because he is known as a champion of vegetable-based dishes even though he is not a vegetarian. He blends the ingredients of his native Israel with unexpected flavours from the Middle East and East Asia in a very unapologetic and bold way, and many of these recipes can be made with 10 ingredients or less which I especially love. One simple pasta recipe in his famed vegetarian cookbook “Plenty” calls for the home cook to “roughly tear” mozzarella into the pot rather than the traditional “dice” or “cube”. Now that’s my kind of cooking!
This surprising dish can easily be made in one soup pot and a saute pan, and I have changed it up from the original recipe to remove the butter as I didn’t find that it made a huge impact on the overall flavor of the soup, and I thought it would be best showcased as an upscale vegan dish. I have also removed a few steps from the original recipe to simplify the preparation. I imagine you can spend $15 for a bowl of this soup at one of his upscale London restaurants, but you can make a huge pot for the same price at home and it would be a great dinner party opener.
- RED LENTIL CHARD SOUP
2 cups Red Lentils
8 cups water
1 Red Onion, chopped finely
1lb rainbow Swiss Chard, leaves roughly chopped and stalks chopped the same size as the onions
1 tablespoon ground cumin
1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
3 cloves garlic, finely chopped
1 tablespoon coriander seeds, whole or crushed
Juice of 1 lemon
A handful of cilantro leaves, finely chopped
Rinse the lentils well and place in a large saucepan with the water. Bring to the boil then simmer for about 25 minutes; removing any scum that rises to the surface. While the lentils are simmering, heat a generous amount of olive oil in a sauce pan and add the garlic and coriander seeds and saute for 3-4 minutes. I like the crunch of whole coriander in a dish, but crushed seeds would probably be more palatable. Then add the red onions and chard stalks and cook until they start to brown. Add theis mixture to the pot of lentils. Using a hand blender, pulse the soup in the pot for 20-30 seconds until it is partially pureed but still has some nice chunks from the chard and onions. Add about two handfuls of chopped chard leaves and stir well, then add the cinnamon and cumin and a generous seasoning of salt and pepper. Gently heat the soup and simmer for a few minutes. Finally squeeze in the lemon juice and turn off the heat. Let the soup infuse with the flavours for another few minutes before serving with a lemon wedge and some cilantro leaves. It is best served with a side of sourdough bread.