Wednesday, January 12, 2011

Lentil,Bean&Chard Soup

Eat More Soup: Lentil, Bean & Chard Soup

By Jeannette Ordas of Everybody likes Sandwiches

Found this on

Lentil, Bean & Chard Soup

1 tablespoon olive oil
1 large onion
4 cloves garlic, minced
2 stalks celery, diced
1 small carrot, diced
1 large potato, diced
1/4 teaspoon dried red chili flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon smoked hot paprika
1 cup french green lentils, rinsed
1 large can of diced tomatoes
2 bay leaves
1 parmesan cheese rind (optional)
salt & pepper
1/4 cup diced ham or sausage (optional)
1 cup cooked pinto beans
1 bunch chard, tough ribs removed, sliced

In a large pot, heat olive oil and saute onion, garlic, celery and carrot together for 5 minutes, stirring occasionally. Add in the potato, spices and lentils and stir about for a few minutes. Stir in the tomatoes, bay leaves, cheese rind (if using) and about 6 cups of water. Add 1-2 teaspoons of salt and a good grind of pepper, cover and bring to a boil. Reduce heat to a simmer and add in cooked pinto beans, ham or sausage (if using) and chard. Let cook for 20 minutes. Remove bay leaves and parmesan rind before serving and taste to see if more salt or pepper are needed. Serve with thick slices of country bread.