| Prep: 15 mins | Cook: 45 mins – 60 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 212 | 7g | 1g | 30g |
| sugars | fibre | protein | salt |
| 5g | 14g | 11g | 1.2g |
Why I Love Swiss Chard and Lentil Soup
Every now and then, I stumble upon a recipe that takes me off the familiar shores of New England and lands me smack dab in the heart of another culture’s cuisine. This is just the case with Chard and Lentil Soup. It’s a classic Swiss dish that is hearty, comforting, and, above all, brimming with flavor. I discovered this gem while perusing a cookbook by renowned Swiss chef Anton Moser, known for his twist on traditional recipes. It immediately piqued my curiosity.
Unbind from Ordinary
Chard and Lentil soup caught my attention with its harmonious blend of earthy lentils, vibrant Swiss chard, and a subtle hint of aromatic spices. As a professional whose mainstay has always been seafood, this new dive into plant-based ingredients was exciting. Making this soup was like switching from the salty ocean sprays that flavored my usual staple of dishes to the rich, hearty soil that nurtured these land-based ingredients. And let me tell you, that transition never tasted so good.
Familiarity in the Unknown
Though this recipe comes from an entirely different culinary landscape, I found a bit of familiarity within it. The recipe’s use of hearty root vegetables and bold flavors had a comforting similarity to a New England staple: vegetable stew. And like a hearty vegetable stew, this Chard and Lentil Soup is a meal that fills you up and leaves you feeling full and satisfied.
If you’re having a family gathering or just a simple dinner with friends, this soup can also serve as a sturdy base for other dishes. It pairs extremely well with a crusty sourdough bread or a simple side of roasted vegetables, and would make a nice complement to a light, tangy salad. Its robust flavor also allows it to stand alone if you’re wanting to keep things simple. Either way, it’s a winning dish all around.
Being an avid cook means continuously learning, exploring newer horizons, and unexpectedly finding love in recipes like the Chard and Lentil Soup. It may not be the quintessential clam chowder or lobster bisque of my New England kitchen, but this soup has earned its place in my recipe book, and perhaps, it deserves a spot in yours too.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 cup brown lentils, rinsed and drained
- 8 cups vegetable broth
- 1 large bunch of swiss chard, stems removed, leaves chopped
- 1 cup carrots, chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 bay leaf
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped (for garnish)
Method
Step One
Start by heating the 2 tablespoons of olive oil in a large pot over medium heat. Add in the chopped onion and minced garlic, sauté until they are soft and fragrant.
Step Two
Next, add the rinsed and drained brown lentils to the pot. Stir everything together so that the lentils are well coated in the oil and the onions and garlic.
Step Three
Pour in the 8 cups of vegetable broth into the pot. Bring everything to a boil. Once boiling, reduce the heat and let it simmer.
Step Four
While the lentils are simmering, prepare the swiss chard and carrots. Remove the stems from the chard and chop the leaves. Chop the carrots into small pieces.
Step Five
Add the chopped swiss chard, carrots, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and the bay leaf into the pot. Stir everything together.
Step Six
Cover the pot and let the soup simmer for about 30 minutes, or until the lentils and vegetables are tender.
Step Seven
Once the soup is done simmering, remove the bay leaf. Stir in 1 tablespoon of lemon juice.
Step Eight
Serve the soup hot. Garnish with fresh chopped parsley before serving. Enjoy your Chard and Lentil Soup!
