Lentil and rainbow swiss chard soup

It was cold for one day in Miami. One day!!! I know all you Northerners are throwing things at your computer screen right about now but is it so bad to wish for just a few days of cold-ish weather down here in Miami??? Just a few days! Waaaaaaa

Ok, tantrum over now. On our “cold” night I decided to make this soup because, well, who wants to eat soup when it’s 80 degrees out? Ok, ok I promise I’m done rubbing it in your face about how hot it is down here, and how I’m wearing shorts at the moment, and how I actually broke into a sweat just walking to my car the other day, and how I have my AC set to 70 degrees otherwise it would be too hot in my house, or how I think I might go to the beach this weekend. Nah, don’t want to rub it in…. 😉

Anyway. Guys, you want to make this. Even if it’s hot outside. Trust me. It’s good. I ate it for lunch after our “cold” day when it was hot out and I survived.

Here’s what you need:

1 bunch of rainbow swiss chard, stalks and leaves separated.  Cut stalks into 1 inch pieces and break leaves up into 2 inch pieces. It doesn’t need to be exact. Make sure to wash the chard to get rid of the grit!

3 cloves of garlic, chopped

1 onion, chopped

1 cup of dry lentils

4-5 cups of water, depending on how soupy you like your soup

1 can of whole peeled tomatoes

4-5 sprigs of fresh thyme, or dried if you don’t have any on hand

juice of half lemon

salt/pepper/evoo

Here’s what you do:

In a Dutch oven or big pot, heat up some evoo and saute your onion over medium heat  for 3-5 minutes. Toss in the garlic for about a minute.

Add the tomatoes. I take them out of the can with my hand and smush them between my fingers to break them up. This is fun! It’s like being a kid again! Add the thyme. If you’re using fresh, make sure to take the leaves off the sprigs and discard the sprig. Cook for about 5 minutes.

Add the lentils and water. Bring to a boil and lower heat. Add some coarse salt. Simmer for about 20 minutes or until lentils become chewy.

Right before I add the water to the lentils

Right before I add the water to the lentils

Add the chard stalks first. These take longer to cook than the leaves. Cook for about 5-8 minutes. Just taste one and see how tough it is. You don’t want it to be mushy, it should have a light crunch.

swiss chard stalks

swiss chard stalks

Stir in the chard leaves. These should wilt quickly, in about a minute or so. At this point your lentils should be just about done. If not, let everything simmer for a little while longer until it is soft enough.

Adding the leaves...

Adding the leaves…

Add the fresh lemon juice. When I serve it I like to add a little fresh olive oil, also. Some grated Parmigiano would taste great on this as well. Serve with bread (optional).

Oh baby!

Oh baby!

Happy cooking!

–Melissa

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Categories: Recipes, Soup, Vegetarian

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4 Comments on “Lentil and rainbow swiss chard soup”

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  2. Ezio Auditore
    January 31, 2013 at 12:17 pm #

    This was great!! I really enjoyed this soup. It warmed right up after a cold day. Keep it up!!! 😀

    • February 8, 2013 at 9:15 am #

      Glad to have you!! Make sure to keep visiting! Thanks!

Trackbacks/Pingbacks

  1. Chorizo, white bean, and kale soup | The Foodie Teacher - February 1, 2013

    […] I can’t get enough of chorizo! It’s so tasty and I love the idea of adding it to a soup. It adds a nice depth and a chewy little surprise in some bites! If you’re looking for a vegetarian soup, check out my last post on a lentil and swiss chard soup! […]

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