If you’ve been keeping up with this blog at all, surely you’ve noticed that I make a lot of soups, stews, and curries. I’m pretty much a fan of anything that can be made in one pot and makes for easy-to-heat leftovers. Cory made a soup similar to this a couple months ago and I’ve recreated it from memory. Although I think it came out really well, it made even better leftovers the next day after the flavors had infused.
Lentil Soup with Tomatoes and Swiss Chard
1 onion, sliced
2 cloves garlic, minced
1 28-oz can whole plum tomatoes, with their juices
1 quart stock, vegetable or chicken
1.5 c lentils
1 bunch Swiss chard, leaves torn into small pieces
salt & pepper to taste- Heat oil in a large stockpot over medium heat. When hot, add onions and cook until translucent, about 5-7 minutes. Add garlic and stir for about 30 seconds, or until fragrant.
- Add tomatoes, stock, lentils, bring to a boil and then gently simmer for 30-40 minutes, or until lentils have puffed up and become tender. Add chard and stir until wilted, about two minutes. Add salt and pepper, to taste. Ladle into bowls and serve right away.
Serves 4
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Related posts:
- lentil and tomato soup
- red lentil and sweet potato soup
- lentil soup with ras el hanout
- lentil salad with feta and sun-dried tomatoes
- cream of roasted tomato and fennel soup
Tags: dinner, soup, vegetarian
