Italian chard and lentil soup

Swiss chard is just beginning to be in season again here. So I was happy to come across a recipe for a soup involving chard (http://www.foodandwine.com/recipes/lentil-and-swiss-chard-soup) – I liked the mix of the slightly bitter chard with the earthy lentils. I added tomato paste and some turmeric (another recipe I found called for saffron, which I didn’t have – http://www.zeit.de/2011/12/Siebeck-Vegetarisch-Mangold). I used red lentils here, as almost always, since they look prettier and cook so much faster…

Ingredients (makes four bowls of soup):
One swiss chard
100 g red lentils
One onion, diced
Two cloves of garlic
A quarter teaspoon of turmeric
One tablespoon tomato paste
One sip of white wine
Vegetable broth
Salt and pepper to taste
Olive oil or other vegetable oil
A bit of butter (if using)
Fresh basil or thyme
Half a lemon

Preparation:
Heat the vegetable oil in a large pot and add the diced onion and the garlic, along with a dash of turmeric. Fry until the onions are translucent and fragrant. Add the tomato paste and stir well. Add the white wine and stir until the liquid has evaporated. Cut the chard the into bite-size pieces, removing the tough inner part and keeping the stalks and leaves separate. Add the lentils, half of the white parts of the chard (keep the rest for another day), and three cups of broth to the pot and let them simmer for about seven to ten minutes. Then add the chopped chard leaves. Add more broth as necessary. When both lentils and chard are soft (after another ten minutes probably), season with salt and pepper and serve the soup with some fresh herbs, a little butter (if using) and a bit of lemon juice. Enjoy!

© luckystaranise, 2014

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  1. oh yum! I’ll be giving this one a go, looks delicious, and it has my name in it :)
    x Chard

  2. this looks great! I love swiss chard! can’t wait to try it!

    • luckystaranise

      Thanks so much! If you do, let me know if there’s anything to improve on :)

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