Swiss Chard and Lentil Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This soup makes 6 large servings (not the 1 cup size servings). And it is quite filling. I usually serve with either whole grain bread or I add whole grain pasta to the portion of soup I am serving (not in all of the soup, otherwise the pasta gets soggy in any leftovers). Also, grating a bit of good quality fresh parmesean over the top adds more flavor, only a little is needed! Ingredients:
2 tbsp olive oil |
2 cloves garlic, chopped |
1 medium onion, chopped |
3 tbsp tomato paste |
1 tsp dried oregano |
1 tsp dried thyme |
7 cups water |
1 1/4 cup dried lentils |
14 1/2 oz diced tomatoes in juice |
1 1/2 lbs swiss chard, stalks cut to 1 inch pieces, leaves torn to 2 squares |
1/2 tsp salt |
1 fresh ground pepper to taste |
1 1/2 tbsp fresh lemon juice |
Directions:
1. In a very large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and tender, 3 to 5 minutes. Add tomato paste, oregano, thyme and a bit of water (to help break down the paste before adding all the water); stir to combine.
2. Add lentils, water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20-30 minutes (this depends on the type of lentil, the darker the lentil, the longer it needs cooking).
3. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves, season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
4. Stir in lemon juice; ladle soup into bowls. Drizzle soup with olive oil, and serve with bread, if desired
5. Note: I will often add zucchini to this as well. When I do, it goes in in the last 10 minutes of simmering.
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