Lentil and Swiss Chard Soup
This soup combines the fiber and protein of the lentil with the high vitamin K in the chard.
- Total Time:
- Servings: 4
Source: Everyday Food, October 2006
- 1 tablespoon olive oil, plus more for serving
- 1 medium onion, finely chopped (1 cup)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup lentils, picked over and rinsed
- 1 can (14.5 ounces) diced tomatoes, in juice
- 2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
- Coarse salt and ground pepper
- Juice of 1/2 lemon
- Bread, for serving (optional)
In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. 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.
Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.