This warming lentil soup with flavors inspired by the Middle East is packed with greens and beans?two Blue Zones diet staples you should always have in the kitchen.
3 cups red lentils 12 cups water 1 large red onion, diced 2 small Yukon gold potatoes, diced 1 medium zucchini, diced 4 cups Swiss chard, chopped 1 bunch of cilantro, chopped ¬ cup of lemon juice, more to taste 1 teaspoon cumin Salt and pepper, to taste
In a large pot, add lentils and water and place on medium heat to boil. In a pan, saut onions until pink, about 5 minutes. Add chopped Swiss chard and saut together until chard is wilted, 2-3 minutes. After lentils have cooked about 8 minutes, add onion chard mixture, along with diced potatoes and zucchini to the boiling water. Add salt and pepper to taste. Reduce heat to medium-low, cover the pot, and cook until the potatoes and lentils are completely cooked, about 12 minutes. Add the chopped cilantro. Stir and cook for about 5 minutes. Add lemon juice and cumin before serving.