Lentil And Swiss Chard Soup Recipes

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SWISS CHARD SOUP WITH LENTILS



Swiss Chard Soup with Lentils image

This scrumptious Swiss chard soup with red lentils takes one pot, it's ready in 30 minutes and will surprise your taste buds! Hearty red lentils combined with green swiss chard, garlic, and broth infused with cumin, turmeric and cinnamon. Finished with a bright splash of lemon juice, fresh coriander, and chili flakes.

Provided by Katia

Categories     Soup

Time 30m

Number Of Ingredients 15

1 ½ Tbsp extra virgin olive oil or olive oil
1 onion, diced (any color is fine)
3 garlic cloves, minced
½ Tbsp Turmeric
1 tsp cumin
1 tsp cinnamon
½ tsp coriander
¼ tsp crushed red pepper
⅛ tsp ground black pepper
1 ½ cup (10oz-300 grams) red lentils, rinsed and pick over
1 bunch (7oz/200 grams) swiss chard, leaves and stems separated
5 ½ cup (1.3 litre) water or low-sodium vegetable broth
1 tsp fine salt
1 small bunch fresh coriander
1 large lemon, cut into wedges

Steps:

  • Wash the chard and with a knife separate the leaves from the stems. Chop the stems and slice the leaves (but keep leaves and stems separate).
  • In a large pot or Dutch oven warm the olive oil, add onion and cook until soft and translucent, about 5 minutes.
  • Add the garlic, all the spices, give a good stir, and cook for a further 20-30 seconds.
  • Add the lentils, the chopped stems and the broth (alternately, warm water will work too). Bring to the boil.
  • Reduce to medium heat, cover with a lid and cook until the lentils are soft, it will take about 15-20 minutes.
  • Once the lentils are done, blend part of the soup with an immersion blender (alternately, transfer part of the soup into a highspeed blender, but be careful, it's hot and in this case you might want to turn the heat off and wait 5 minutes until it cools down a bit).
  • Add the Swiss chard leaves and half of the coriander, push them down with the back of a wooden spoon, and cook for about 3 minutes until the leaves are tender but still bright and green.
  • Turn off the heat, taste and adjust the seaoning adding more salt and pepper according to your taste. You might want to adjust the consinstency too, feel free to add a bit of warm water if you wish to thin out the soup.
  • Serve with extra chili flakes if you like, chopped coriander leaves and lemon juice (about a quarter of lemon per serving is fine, don't skip it!). Enjoy.

Nutrition Facts : Calories 344 kcal, Carbohydrate 53 g, Protein 21 g, Fat 6 g, SaturatedFat 1 g, Sodium 698 mg, Fiber 25 g, Sugar 3 g, ServingSize 1 serving

LENTIL AND SWISS CHARD SOUP



Lentil and Swiss Chard Soup image

This soup combines the fiber and protein of the lentil with the high vitamin K in the chard.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 11

1 tablespoon olive oil, plus more for serving
1 medium onion, finely chopped (1 cup)
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup lentils, picked over and rinsed
1 can (14.5 ounces) diced tomatoes, in juice
2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
Coarse salt and ground pepper
Juice of 1/2 lemon
Bread, for serving (optional)

Steps:

  • In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
  • Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
  • Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.

HEARTY LENTIL & SWISS CHARD SOUP



Hearty Lentil & Swiss Chard Soup image

A comforting bowl of Hearty Lentil and Swiss Chard Soup can warm up your body and soul through the fall and winter months. The perfect healthy soup recipe!

Provided by Davida Lederle

Categories     Soup

Time 55m

Number Of Ingredients 14

2 large carrots, peeled and chopped
2 large celery stalks, chopped
1 large yellow onion, diced
1 tbsp olive oil
2 cups dry red split lentils (uncooked)
8 cups vegetable broth
1 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp cumin
1 1/2 tsp sea salt
1/2 tsp black pepper
1 large sweet potato (about 4 cups), chopped
1/2 head of Swiss chard, stemmed + chopped into bite-sized pieces
2 tsp red wine vinegar

Steps:

  • Heat up a large pot over medium heat and add olive oil.
  • Add in carrots, celery and onion and cook for 5 mins.
  • Add in lentils, vegetable broth and spices and bring to a boil.
  • Lower heat to a simmer and cover. Cook for 20 mins.
  • Add in sweet potato, cover and cook for another 20 mins.
  • Add swiss chard and red wine vinegar and cook for 5 more mins.
  • Serve warm. Will keep for up to 1 week in refrigerator. Freezes well.

CHARD LENTIL SOUP, LEBANESE-STYLE



Chard Lentil Soup, Lebanese-Style image

Easy to prepare super delicious vegetarian soup.

Provided by Patricia.S

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 8

8 cups water
1 cup large brown lentils, rinsed
4 cups thinly sliced Swiss chard
4 large potatoes, cut into cubes
1 cup freshly squeezed lemon juice
6 cloves garlic, crushed (or more to taste)
1 tablespoon salt, or to taste
½ cup olive oil

Steps:

  • Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
  • Add potatoes to the boiling water, reduce heat to medium-low, cover the pot, and cook until the potatoes are completely cooked, about 12 minutes.
  • Mix lemon juice, crushed garlic, and salt together in a bowl; add to the pot. Continue to cook at a simmer another 5 minutes. Stir olive oil into the mixture. Increase heat to high and cook another 1 to 2 minutes.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 50.7 g, Fat 14 g, Fiber 11.8 g, Protein 10.5 g, SaturatedFat 2 g, Sodium 931 mg, Sugar 2.9 g

VEGAN RED LENTIL SOUP WITH SWISS CHARD



Vegan Red Lentil Soup with Swiss Chard image

This is a great vegan lentil soup recipe that I often make when I have leftover rice to use up. It is very filling and tastes even better the next day.

Provided by MisterHealthy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
2 onions, finely chopped
1 tablespoon ground turmeric
2 teaspoons ground cumin
1 teaspoon dry mustard
2 cups dry red lentils
8 cups water, or more to taste
1 cup cooked rice
1 small red Swiss chard - leaves chopped and stems discarded
4 sprigs fresh cilantro, chopped
2 limes, juiced
salt and freshly ground black pepper to taste

Steps:

  • Heat oil in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Season with turmeric, cumin, and dry mustard and stir to combine for 1 minute.
  • Rinse lentils under cold running water twice in a colander and drain. Add lentils and water to the pot and bring to a boil. Reduce heat and simmer, covered, until lentils are soft, 20 to 25 minutes. Add rice and puree with an immersion blender. Add more water if soup is too thick.
  • Stir chard and cilantro into the soup and cook until flavors are well combined, 3 to 5 minutes. Season with lime juice, salt, and pepper.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 49.3 g, Fat 5.8 g, Fiber 21.9 g, Protein 18 g, SaturatedFat 0.9 g, Sodium 57.8 mg, Sugar 5 g

BARLEY AND LENTIL SOUP WITH SWISS CHARD



Barley and Lentil Soup with Swiss Chard image

Categories     Soup/Stew     Bean     Leafy Green     Low Fat     Quick & Easy     Low Cal     High Fiber     Low/No Sugar     Barley     Lentil     Winter     Healthy     Chard     Bon Appétit

Yield Makes 10 first-course or 6 main-course servings

Number Of Ingredients 11

1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils
4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 tablespoons chopped fresh dill

Steps:

  • Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
  • Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

CURRIED LENTIL SOUP WITH SWISS CHARD



Curried Lentil Soup With Swiss Chard image

I actually found this recipe on another blog. I decided to post it here for safekeeping and so I could keep notes. It really is delicious! I made some adjustments and prepared it in the crockpot (easy to do) but posted the recipe as written.

Provided by lvt96

Categories     Lentil

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
2 cups onions, chopped
1 cup carrot, chopped
1 cup celery, chopped
1 cup red bell pepper, chopped
2 large garlic cloves, minced
2 tablespoons curry powder
1/4 teaspoon cayenne (optional, leave out if you donà  t want it spicy, or use a little more if you like it really hot)
1 teaspoon ground cumin
1 tablespoon minced fresh gingerroot
1 lb red lentil, rinsed and picked over to remove any debris (about 2 1/4 cups)
8 cups water, vegetable stock or 8 cups chicken stock
1 (15 ounce) can coconut milk (stir well before using)
1 teaspoon salt
1 bunch swiss chard, ribs removed and leaves torn into bite-size pieces
1/2 cup chopped fresh cilantro

Steps:

  • Heat the olive oil over medium-high heat. Add the onions, carrots, celery, red pepper, garlic, ginger and spices and saute until the onion softens, about 5 minutes. Add the water or stock along with the salt, lentils and coconut milk, and bring to a boil. Reduce the heat and simmer until the lentils are cooked through, about 10 minutes.
  • While the soup is simmering, wash and prep the chard and chop the cilantro. After the lentils have finished cooking, stir the chard and cilantro into the soup - it will look like a lot of chard for the soup at first, but have no fear. The chard will wilt down as it heats up. Keep stirring until the chard is bright green and wilted, about another 2 minutes. Taste and season as needed with more salt or pepper, and serve.

LENTILS WITH SAUSAGE AND SWISS CHARD



Lentils with Sausage and Swiss Chard image

Categories     Onion     Sauté     Dinner     Sausage     Lentil     Carrot     Fall     Chard     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 main-course servings

Number Of Ingredients 10

8 ounces sweet Italian turkey sausage (about 2 links), casings removed, sausage finely crumbled
1/2 cup chopped peeled carrot
1/2 cup chopped onion
2 garlic cloves, minced
1 1/3 cups dried lentils
1 bay leaf
1 teaspoon fennel seeds
1 teaspoon chopped fresh rosemary
2 1/2 cups (or more) water
1 pound Swiss chard (about 1 large bunch), thick stems and ribs cut away and discarded, leaves coarsely chopped

Steps:

  • Sauté sausage in large deep nonstick skillet over medium-high heat until cooked through, about 6 minutes. Drain any excess fat from skillet. Add carrot, onion and garlic to skillet; sauté until vegetables begin to soften, about 5 minutes. Stir in lentils, bay leaf, fennel seeds and rosemary. Add 2 1/2 cups water and bring to boil. Reduce heat to medium-low, cover and simmer until lentils are almost tender, about 20 minutes.
  • Place Swiss chard atop lentils; cover and cook until lentils are tender and chard is wilted and tender, adding more water if mixture is dry, about 7 minutes. Stir to blend. Season with salt and pepper. Discard bay leaf.

LENTIL SOUP WITH SWISS CHARD



Lentil Soup With Swiss Chard image

I purchased swiss chard the other day and was looking for something to do with it. I stumbled upon a recipe which I promptly revamped. This has a little "kick" provided by the cayenne pepper. The kick can be enhanced by serving jalapeno pepper sauce on the side. Hope you enjoy!

Provided by PaulaG

Categories     One Dish Meal

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 cup dried lentils, sorted and rinsed
1 bunch swiss chard leaf, rinsed and roughly torn, touch stems removed
1 (16 ounce) can diced tomatoes
2 red potatoes, washed, cut in 1-inch cubes
1 white onion, chopped
2 medium carrots, scrubbed, sliced
3 garlic cloves, pressed
5 -6 cups chicken broth or 5 -6 cups vegetable broth
2 bay leaves
2 tablespoons fresh thyme, chopped
1 tablelspoon chopped fresh marjoram
1/4 cup fresh basil, chopped
1 teaspoon cumin
1 teaspoon seasoning salt (or to taste)
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper

Steps:

  • Place all ingredients in a 5 to 6 quart crockpot, stir, and cook for 4 hours on high or 6 to 8 hours on low.
  • Lentils and other vegetables should be cooked but not overly soft.
  • Remove bay leaves, stir and serve with fresh baked cornbread and jalapeno pepper sauce on the side.

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


RED LENTIL AND CHARD SOUP - OTTOLENGHI
Mix the cooked onions, chard leaves and chopped coriander into the lentil soup and season with the cumin, cinnamon and some salt and pepper to taste. Reheat the soup and simmer gently for 5 minutes. In a pestle and mortar, or using the heel of a large knife, crush the coriander seeds and garlic together. Melt the butter gently in a small ...
From ottolenghi.co.uk


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