Guillermina's Lentil Soup
Very nourishing on a cold winter's eve.


1 lb. lentils
2 tsp salt
3 medium carrots
2 or more stalks celery
1/2 bunch cilantro
6 green onions
8-10 chard leaves, chopped (or 2 cups chopped spinach)
2 medium potatoes, chopped into 3/4 inch cubes
2-3 ripe tomatoes
1 large bell pepper
3-4 leeks, white only
2 Tbs olive oil
4 cloves garlic
2 Tbs cumin
pinch of cayenne
juice of 1 lemon
pepper to taste


Boil lentils in about 2 quarts water, with a teaspoon of salt, for 30 minutes.

Peel and chop carrots, celery, cilantro, green onions, chard, potatoes, tomatoes, and leeks.

Heat olive oil in skillet and saute leeks, green onions, and garlic until soft. Add chard and cook a few minutes more.
Add the sauteed mixture plus all other vegetables and one more teaspoon of salt to the lentils. Saute 30 more minutes.

Add cumin, pepper, pinch of cayenne, and juice of 1 lemon.

Simmer a few minutes more, until all vegetables are tender.




New Vegetarian Epicure, pg.