Prep 10 mins
Cook 40 mins
We grow our chard year-round in the fog where we live and this is one of our favorite ways to prepare it. This is vegan-friendly. You can adjust the ingredients according to taste and what's on hand. Do use the nutritional yeast (or substitute vegetable broth) for a richer taste. For color, you could add diced carrots and cook them with the chard.
- Sort and wash the lentils and cook in the water or vegetable broth with the spices and the nutritional yeast, if you choose that option.
- Meanwhile, chop the onions, garlic and chard and saute in the olive oil, briefly, then cover and turn heat to low to steam the chard.
- When the lentils are nearly done, add the chard/onion mixture, cover and simmer until lentils are soft. Adjust the amount of water as needed.
- Add salt to taste.
- With a stick blender or in a food processor blend the soup partially.
- Finish with lemon/lime juice to taste. Do not add the juice until the lentils are completely cooked.
This is really good & really easy. I'm a huge fan of swiss chard which was looking really great this week plus I had 2c Le Puy lentils that needed using. The rest of the family ate & enjoyed but no overwhelming cheers. I think I'd cut back on the lemon juice next time, it was a bit too tangy. I kept the chard with a wee bit of crunch left & it was perfect. Enjoyed on the 1st day without running the a/c at all. Made for ZWT9 Family Picks, Mike & the Appliance Killers.**NO I DIDN'T, LOL. I made it for A Taste of Syria 9/13!!!
HOLY COW. This was absolutely *fantastic*! So fresh-tasting and rich. The lemon gives it a great tang, and even my two year old ate without complaint. I considered halving the recipe, since it's only my daughter and I eating, but I'm glad I didn't! What a fabulous way to use the chard I bought (on a whim) at the farmer's market. I used canned lentils for this, which also made it a super quick recipe. When I reheat the leftovers tomorrow I will add the carrots. Thank you so much for posting!