Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Red lentil and chard soup from Ottolenghi: The Cookbook (page 90) by Yotam Ottolenghi and Sami Tamimi

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

Where’s the full recipe - why can I only see the ingredients?

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.) - unless called for in significant quantity.

Notes about this recipe

  • apattin on September 19, 2018

    Needed help: double coriander seed and cumin. Zested lemon rind and 1/2 lemon juice. (I know it says to add the lemon at the table but with the early addition the soup tastes bright and yummy to begin with.) Also added more liquid (4 cups, some of it chicken broth) and 2 packages of cooked sausages to make it a complete meal (DH likes his animal protein).

  • e_ballad on September 11, 2017

    Making 8x generous servings, we weren't too enamoured by this one. It was fine, but it didn't wow us. Oh & don't get me started on the number of pans...

  • FJT on December 05, 2015

    This was nice enough but we weren't wild about it. Definitely needs the lemon! I ended up blitzing the soup at the end because - as Rutabaga noted - roughly chopping the chard as per the recipe just isn't enough!

  • Rutabaga on November 17, 2014

    We liked the flavors in this soup, but my husband was not a fan of the chard. This was largely, I think, due to the fact that while I thought I had successfully chopped the chard into fairly small pieces, we still ended up with some long ribbons of it in the soup, which he found unappealing. I would make it again, but be sure to finely chop the chard. And because the crunch of the coriander seeds was something neither my husband nor son enjoyed, I would substitute a pinch of ground coriander. Adding some chopped preserved lemons could also be great here.

  • TrishaCP on July 01, 2013

    I loved all of the lemony components of this dish- the chard, coriander and of course the lemon (juice and rind) itself. Those elements, plus the cinnamon, really make this dish for me.

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.