LENTIL AND SWISS CHARD SOUP

If you can get your hands on some bunches of beautiful swiss chard, you must make Lentil and Swiss Chard Soup. I find that associating certain produce with a specific dish makes my weekly menu planning a breeze while I walk through the vegetable aisle at the supermarket. 

This soup is full of dark greens (so good for you), lentils and potatoes (to keep you full), and lemon (for brightness). Its base is packed with bold flavors like extra virgin olive oil, onion, garlic, and cilantro, which is then layered with earthier flavors like lentil, potato, and swiss chard, resulting in a really well-balanced meal. What does the soup taste like? It tastes like the color green, it tastes like diving into a lake, it tastes bright while still being warm and of course, it tastes so good.

INGREDIENTS:

• 1 cup brown lentils

• 5 tablespoons extra virgin olive oil

• 2 medium onions, diced 

• 4 cloves garlic, diced 

• 1 tablespoon salt

• 1 tablespoon allspice

• 20 cracks black pepper

• 1 cup cilantro, finely chopped 

• 2 small potatoes, peeled and cubed

• 10 large swiss chard, sliced into strips (leaves) and cubed (stalk)

• 3 lemons, juiced

METHOD:

1. Boil the lentils in water in a medium saucepan over medium heat, stirring occasionally for 30 to 40 minutes, or until lentils are cooked all the way through. 

2. Heat 3 tablespoons olive oil in a large stockpot over medium-high heat. Add the onion, garlic, salt, and peppers; cook and stir for 5 minutes, or until the onion is tender. 

3. Add the cilantro; cook and stir for 1 minute, or until the cilantro is tender. 

4. Add the lentil and potato, and stir until all the ingredients are combined. 

5. Add the swiss chard, and stir it in until all the ingredients are combined. It may look like a lot of swiss chard, but once cooked, it will wilt down to less than half its size. 

6. Add 4 cups of water, or enough to cover all the ingredients in the stockpot.

7. Add the lemon.

8. Season to taste with additional salt and pepper. 

9. Reduce the heat to medium, and simmer covered for 15 to 20 minutes, or until the potatoes are cooked all the way through.  

10. Drizzle the remaining 2 tablespoons olive oil over the cooked soup. 

11. Serve hot, with lemon wedges and toasted (pita) bread.
    
    
    

Recipe, Photography, Food Styling, Prop Styling by: TALA SOUBRA

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