Deep-fried, spiced pita strips add extra crunch and zing to this vegetarian-friendly, protein-packed soup.
- 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
- 2 whole wheat pitas
- Canola oil, for frying
- Salt, for seasoning
- Za’atar, for seasoning
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- 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.
- Add lentils and vegetable stock and bring to a boil. Lower heat and simmer for 20 minutes or until lentils are tender.
- 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.
- 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.