Oh, how I love this soup! It is the perfect cold weather lunch or dinner. Best part? From start to finish it takes about 40 minutes and most of that time is simmering on the stove. So cozy up and enjoy a delicious bowl of our Lentil Swiss Chard Soup.
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- 4 quarts water
- 5 carrots, peeled and diced
- 1 yellow onion, diced
- 3 celery stalks, diced
- 3 cloves garlic, chopped
- 3 cups red lentils, dried
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon cinnamon
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 large bunch rainbow swiss chard, stalk removed, cut into small strips
- Pour 4 quarts of water into a 4.5 quart pot.
- Add carrots, onion, celery, garlic and lentils to the pot.
- Bring to a boil and then simmer for approximately 30 minutes or until lentils and vegetables are fork tender.
- Remove approximately 6 cups of mixture from the pot.
- Using an emulsifier blend the ingredients in the pot until the mixture is smooth. If you do not have an emulsifier pour the mixture into a blender.
- Pour the 6 cups of mixture back into the pot.
- Add the cumin, coriander, cinnamon, salt and pepper.
- Add the swiss chard and stir to combine. Let simmer for 15 minutes.
- Pour into bowls and enjoy!
INGREDIENTS FOR LENTIL SWISS CHARD SOUP
4 quarts water
5 carrots, peeled and diced
1 yellow onion, diced
3 celery stalks, diced
3 cloves garlic, chopped
3 cups red lentils
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon cinnamon
2 teaspoon salt
1 teaspoon ground black pepper
1 large bunch rainbow swiss chard
4.5 quart pot
HOW TO MAKE LENTIL SWISS CHARD SOUP
Pour 4 quarts of water into a 4.5 quart pot
Add carrots, onion, celery, garlic and lentils to the pot.
Bring to a boil and then simmer for approximately 30 minutes or until lentils and vegetables are fork tender. Stir occasionally.
Remove approximately 6 cups of mixture from the pot.
Using an emulsifier
Pour the 6 cups of mixture back into the pot.
Add the cumin, coriander, cinnamon, salt and pepper.
Aren’t the colors of rainbow swiss chard gorgeous? Remove the middle stalks with a knife. Cut into small strips and add to the soup. Stir to combine.
Let simmer for 15 minutes.
Pour into bowls and enjoy!
