Lentil & Swiss Chard soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoon olive oil1-2 clove garlic, chopped fine1 medium onion, finely chopped (1 cup) 3 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon dried thyme 6 cups water1 cup dried lentils, picked over and rinsed 1 can (14.5 ounces) diced tomatoes in juice 2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn (or cut) into 2-inch pieces (keep stalks and leaves separate) Coarse salt and ground pepper Juice of 1/2 lemon(optional) 2 cups summer squash or zucchini, cut in approx. ¾ -1 inch cube-ish pieces.
Directions
1. In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and slightly browned, 3 to 5 minutes. Add tomato paste, oregano, thyme and a bit of water (to help break down the paste before adding all the water); stir to combine.
2. Add lentils, water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20-30 minutes (this depends on the type of lentil, the darker the lentil, the longer it needs cooking).
3. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves and the squash; 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.
Serving Size: Makes 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user CMAIVILLE.
1. In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and slightly browned, 3 to 5 minutes. Add tomato paste, oregano, thyme and a bit of water (to help break down the paste before adding all the water); stir to combine.
2. Add lentils, water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20-30 minutes (this depends on the type of lentil, the darker the lentil, the longer it needs cooking).
3. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves and the squash; 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.
Serving Size: Makes 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user CMAIVILLE.
Nutritional Info Amount Per Serving
- Calories: 175.3
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 396.1 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 10.3 g
- Protein: 9.6 g