Lentil and Swiss Chard Soup
| Servings |
Ingredients
- 1 T EVOO plus more for serving
- 1 medium onion finely chopped (1 cup)
- 1 T tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 cup lentils picked over and rinsed
- 1 can 14.5 oz diced tomatoes in juice
- 2 pounds bunches Swiss chard stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate), about 1 1/2total
- Coarse salt and ground pepper
- Juice of 1/2 lemon
- Bread for serving (optional)
Ingredients
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Instructions
- 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.
Recipe Notes
Adapted from Martha Stewart (www.marthastewart.com)