Lentil Soup with Chard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups brown lentils4 cups cold water1 tbsp. sea salt¼ tsp pepper¼ cup butter¼ cup olive oil1 large can plum tomatoes drained and chopped1 large onion, diced2 tbsp. minced fresh dill or 1 tbsp. dry dill4 garlic cloves3 bay leaves*************1 head of Swiss chard, remove ridges – use leaves only, chopped¼ cup of red wine1 package sliced baby portabellas2 tsp olive oil
Put all items in the first set of ingredients (through the bay leaves) in a heavy non-aluminum pot and bring to a boil.
Add the red wine when it starts to boil, then cover and simmer for 2 to 2-1/2 hours.
About ½ hour into the simmering, add the Swiss chard.
Sautee the baby portabella mushrooms on the side in the 2 tsp olive oil and add them to the soup about 1 hr. into the simmering.
Number of Servings: 8
Recipe submitted by SparkPeople user FOURINFALL.
Add the red wine when it starts to boil, then cover and simmer for 2 to 2-1/2 hours.
About ½ hour into the simmering, add the Swiss chard.
Sautee the baby portabella mushrooms on the side in the 2 tsp olive oil and add them to the soup about 1 hr. into the simmering.
Number of Servings: 8
Recipe submitted by SparkPeople user FOURINFALL.
Nutritional Info Amount Per Serving
- Calories: 221.5
- Total Fat: 10.1 g
- Cholesterol: 7.8 mg
- Sodium: 1,354.7 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 9.8 g
- Protein: 9.8 g
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