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Red lentil and chard soup from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi

  • coriander leaves
  • coriander seeds
  • ground cinnamon
  • ground cumin
  • lemons
  • red onions
  • sourdough bread
  • split red lentils
  • Swiss chard

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)

Notes about this Recipe

  • Franci on February 27, 2012

    I liked so much more Nigel's Slater Lentils and chard soup with mint.I don't enjoy much the red lentils unless mixed with other lentils for an interesting texture.

  • micheleK on July 06, 2011

    The lemon does make the difference. Be sure have it on hand.

  • Emily Hope on November 18, 2010

    This was quite tasty--Indian-inspired. A bit fiddly (as most of the recipes seem to be) but not too bad. I like the tarka-ish idea of the coriander and garlic sauteed separately and put in at end. I put it quite a bit more chard than suggested--didn't do wonders for the texture which was a bit thick, but I appreciated the extra veg. Great with a dollop of greek yogurt on top.

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