Tuesday, July 9, 2013

Food on Friday: My Take on Lentil Soup

When Chance and I first got married, I started making a staple dish of "lentil soup". Over the months, through additions and experiments, it was converted to more of a lentil stew. Recently, I began adding some greens to the stew to make it a heartier, healthier, and more colorful version. It has become one of our favorite go-to meals! I hope you enjoy it as much as we do. If you make it for yourself or others, please let me know!

1 cup (or a little more) lentils
1 onion, diced
1-1 1/2 cups of minced carrots - I do this in the food processor
1 bunch red swiss chard (or any other chard - I like red for the color)
1-2 cloves minced garlic
1 can Italian stewed tomatoes
1 tsp. dried oregano
2 or more cups organic vegetable or low sodium chicken broth
Salt and pepper to taste
Olive oil

Saute onions, garlic, and carrots in olive oil until softened and onions are slightly translucent. Add oregano, salt, and pepper at this point. Add lentils, tomatoes, swiss chard, and broth. Cook on medium low heat for about 20-25 minutes. The lentils should be soft and not chewy when the soup is finished cooking. The soup (or stew) will have absorbed a lot of the broth, but if you like it more soupy then just add more broth to your liking! Bon appetit!

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