Lentil & Swiss Chard soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Lentil & Swiss Chard soup calories by ingredient
Introduction
This is an easy, healthy and filling soup. Even my husband likes it, and he is super skeptical that anything healthy could taste good. Could be served with some bread, or Hubby likes to grate a little parmesean onto it. This is an easy, healthy and filling soup. Even my husband likes it, and he is super skeptical that anything healthy could taste good. Could be served with some bread, or Hubby likes to grate a little parmesean onto it.Number of Servings: 6
Ingredients
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2 tablespoon olive oil
1-2 clove garlic, chopped fine
1 medium onion, finely chopped (1 cup)
3 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
6 cups water
1 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
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.
