Best 6 Lentil And Swiss Chard Soup Recipes

BARLEY AND LENTIL SOUP WITH SWISS CHARD

Steps:

• Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
• Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

LENTIL AND SWISS CHARD SOUP

Steps:

• In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
• Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
• Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.

LEBANESE LENTIL AND SWISS CHARD SOUP

Steps:

• Spread the lentils on a platter and pick them clean of any impurities. Rinse & drain.
• Put the lentils and water in a large saucepan and place over a high heat. Bring to the boil, reduce the heat to medium, cover the pan, and boil gently for 30 - 45 minutes or until the lentils are tender.
• While the lentils are cooking, wash the swiss chard, trim the dirty bottom ends of the stalks, if any, and chop into thin strips about 1/2-inch wide. Add to the lentils & simmer another 5-10 minutes until the chard has softened.
• Peel the garlic cloves, chop them coarsely, and put them in a mortar. Add a generous pinch of salt to absorb the juices released from the crushed garlic and pound with a pestle until you have a smooth paste. You could squeeze the garlic with a garlic crusher but the texture and taste of pounded garlic is nicer.
• Slowly incorporate the lemon juice into the garlic paste, then the olive oil.
• When the lentils and chard are done, stir the garlic mixture into the soup. Season with salt to taste and simmer uncovered for 5 minutes.
• Taste, adjust seasoning if necessary and serve at room temperature.

CURRIED RED LENTIL AND SWISS CHARD SOUP

Steps:

• Heat oil over medium heat. Add onion. Cook, stirring frequently, until light gold, about 10 minutes.
• Stir in curry and cayenne. Add 4 cups broth and chard. Increase heat and bring to a boil, stirring, until chard is wilted.
• Stir in lentils and chickpeas. Lower heat to low. Cover and simmer 16 - 18 minutes, stirring twice, until lentils are tender.
• Remove from heat. Puree half of it; return to pot. Stir in last cup of broth and salt. Warm over low for 2 minutes.
• Put into bowls. Top with thinned yogurt. Garnish with slices of jalapeno and lime.

BARLEY AND LENTIL SOUP WITH SWISS CHARD

Steps:

• 1. Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
• 2. Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

LENTIL AND SWISS CHARD SOUP

Steps:

• 1. In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine. 2. Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes. 3. Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.