Lentil soup with crispy pita

Ingredients

• 3 tbsp olive oil
• 2 onions, chopped
• 2 garlic cloves, minced
• 2 tbsp coriander stems, chopped
• 2 tsp dried coriander, ground
• 1 tsp salt
• ½ tsp pepper
• 1 cup dried brown lentils
• 2 L vegetable stock
• 3 cups Swiss chard stems removed and roughly chopped
• 2 tbsp lemon juice
• Chopped coriander leaves, to garnish

Crispy pita 

• 2 whole wheat pitas
• Canola oil, for frying
• Salt, for seasoning
• Za’atar, for seasoning

Instructions

1. Heat olive oil in a soup pot. Add onions and garlic cook until soft. Add coriander stems, ground coriander, salt, pepper and cook until fragrant.
 
2. Add lentils and vegetable stock and bring to a boil. Lower heat and simmer for 20 minutes or until lentils are tender.
 
3. Meanwhile, to make the crispy pita, separate the front and back of each pita and slice into 1-inch (2.5 cm) strips. Deep-fry strips in oil until golden. Remove from oil and place on a plate lined with paper towel. Season with salt and za’atar. Set aside.
 
4. Stir in Swiss chard and lemon juice to the lentil soup and continue cooking a few minutes, until Swiss chard is wilted and tender. Remove from heat and ladle into bowls. Garnish lentil soup with crispy pita chips and cilantro leaves.