Lemony Lentil Chard Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 6 -7 cups water
• 1 1/2 cups brown lentils or 1 1/2 cups green lentils, sorted and rinsed
• 2 tablespoons oil
• 1 1/2 cups sliced leeks (about 2 leeks)
• 4 cups eggplants, cubed or 4 cups zucchini
• 2 1/2 teaspoons salt (to taste)
• 1 (19 ounce) can diced tomatoes
• 4 cups chopped swiss chard (packed) or 4 cups spinach (packed)
• 2 1/2 tablespoons za'atar spice mix
• 2 teaspoons paprika
• 1 tablespoon ground cumin
• 1 -2 vegetable bouillon cube
• 2 tablespoons grated lemon zest
• 1/3 cup lemon juice
• 2 -3 minced garlic cloves
• lemon slice (to garnish)

Recipe

• 1 place the water and lentils in a 5 quart pot and bring to a boil over high heat. reduce heat to medium, cover, and simmer for 45 minutes, or until the lentils are tender.
• 2 meanwhile, heat the oil in a large skillet over medium-high heat. add the leek and sauté for a few minutes until it begins to brown. add the eggplant and 1/2 tsp of salt and sauté for a few minutes, until eggplant begins to soften. add tomato and cook for a few more minutes, until vegetables become saucy.
• 3 once lentils are just tender, add the saucy veggies, remaining salt, chard or spinach, zaatar, paprika, cumin, bouillon cubes, and lemon zest to the pot. simmer for another 10 minutes.
• 4 stir in the lemon juice and garlic, ladle into bowls, and serve with lemon slices to garnish.