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Method Prep:30min › Cook:3hr › Ready in:3hr30min
In a large saucepan, combine the chicken stock, 1.4L water, 1 small onion, bay leaf, parsley and thyme. Bring to the boil, then reduce heat to low and simmer for about 1 1/2 hours. Strain, and reserve 1L (1 3/4 pints) of the stock for the recipe. Reserve the remaining stock for other uses.
Pour the stock into a large soup pot, and add 1L water to it. Stir in lentils, and bring to the boil. Cover, reduce heat to low, and simmer for about 1 hour.
Heat olive oil in a large frying pan over medium heat. Add the large onion, and cook until transparent, stirring frequently. Add the garlic, and cook for just a minute, until fragrant. Place the chard in the pan, and cook until wilted, about 5 minutes. The smells here are gorgeous!
Transfer the chard and onion mixture to the pot with the lentils. Stir in the coriander and lemon juice. Season with salt and additional lemon if desired. Simmer covered for an additional 15 minutes before serving. Serve with lemon wedges.
You could easily make a vegetarian version of this soup by using vegetable stock instead of chicken.