Lentil Soup with Chard

Lentil Soup with Chard Recipe
Photo: Randy Mayor; Styling: Lydia DeGaris Pursell
Lentils and chard are tasty partners in soup recipes. In fact, lentils pair well with all kinds of greens—from sweet spinach to pungent broccoli rabe, turnip greens, and mustard greens. Adding the chard toward the end of cooking keeps the color bright.
4

Worthy of a special occasion

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 283
Caloriesfromfat 17 %
Fat 5.2 g
Satfat 2.8 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 18.2 g
Carbohydrate 43.9 g
Fiber 20 g
Cholesterol 12 mg
Iron 6.2 mg
Sodium 810 mg
Calcium 95 mg

Ingredients

1 3/4 cups dried brown lentils
2 quarts water
1 cup diced carrot
1 3/4 teaspoons sea salt
Dash of dried thyme
2 garlic cloves, crushed
2 parsley sprigs
2 bay leaves
2 tablespoons butter
3 cups chopped onion
1 teaspoon ground cumin
6 cups torn Swiss chard
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
6 tablespoons plain whole yogurt

Preparation

Sort and wash the lentils. Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.

Melt butter in a large nonstick skillet over medium-high heat. Add the onion and cumin; sauté 10 minutes or until browned. Stir onion mixture into lentil mixture. Discard bay leaves and parsley. Add chard to soup; simmer, uncovered, 10 minutes or until chard is tender. Remove soup from heat. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings.

Note:

Dorothy Madison,

October 2003
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