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

Source: Everyday Food, October 2006
Total Time Prep Servings

Ingredients

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280
  • Lori Guadarrama
    30 JAN, 2015
    I've made this before and felt it needed a little doctoring up, so this time I added a fairly good helping of salt with the lentils as well as salt and pepper with the chard. I also added a little red wine vinegar and a touch of hot sauce at the end. Much better this time. This is a healthy and tasty recipe now.
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  • summercloud
    28 FEB, 2014
    This soup is somewhat bland and needs adjustments. I added cumin, dry mustard and brown sugar. It helped. Perhaps adding garlic with the onions and tomatoes. I would strongley suggest soaking the lentils for at least one hour as they don't cook completely in the time frame the recipe gives. They were crunchy. Even after extending the time they still were not soft & creamy. Soak the lentils prior to cooking. One hour will work, 2 if you have it
    Reply
  • Liz_T
    15 JUL, 2012
    This is a tasty recipe! The soup took a while to prepare because the '15 minutes' that's quoted assumes you've already prepped all your veggies. It takes quite a while to clean and prepare the chard but it's worth the time! This recipe is very healthy, especially because the chard cooks in the broth which lets you consume ALL the nutrients. I had to add six cups of water (instead of five) to get enough broth, but the flavor was not compromised. Very good. Cheap, too!
    Reply
  • lotorwin4me
    21 NOV, 2010
    This was the best lentil soup I have ever made. Very popular at a harvest potluck I made it for. Sooooo Good!
    Reply

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