Lentil and Swiss Chard Soup

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Prep Time:
15 mins
Total Time:
1 hrs
Servings:
4

This soup combines the fiber and protein of the lentil with the high vitamin K in the chard.

Ingredients

  • 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 ½ 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)

Directions

  1. 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.

  2. 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.

  3. Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.

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