Add the freshly ground black pepper, garlic, and cardamom pods to the onions and stir. I am allergic to lentils but this soup looks amazing! I want realistic, everyday meals. Cook them for about 5 minutes, stirring occasionally, until they begin to soften. Add garlic, ginger, garam masala, curry powder and jalapeno. How would you cook this recipe without a slow cooker? You can, but you'll need to soak and fully cook them first. Directions. Add the Swiss chard and cover for 5 minutes. You can also add extra chard to the soup if you'd like. Add chard; continue cooking until wilted, about 5 minutes. Add chard stalks, stir and saut until they are starting to get soft, about 2 minutes. Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Soups & Stews fall, gluten-free, lentils, main dishes, potatoes, slow cooker, soups, swiss chard, winter, Hi! Hearty lentil and Swiss chard soup. teaspoon dried thyme teaspoon salt teaspoon pepper 1 bunch swiss chard, stems removed and torn into bite-sized pieces grated parmesan cheese, for serving (optional)* Instructions Set a large stockpot over medium heat. Wondering what to do with the extra chard? This recipe is adapted from a kale and lentil soup that's in Fresh from the Vegetarian Slow Cooker. A delicious, simple, and healthy soup, I love this on cool nights with an extra squeeze of lemon and a side of a toasted, crusty baguette. This error message is only visible to WordPress admins, Soups and Stews to Warm Up for Fall - Fresh Fit Kitchen, 20 Spring Dishes to Inspire You in the Kitchen - Lackawaxen Farm Company, A Day in the Life of a Work-from-Home Mom | Too Fond, 34 Cozy Vegan Winter Recipes for Dinner (Healthy Comfort Foods) - The Green Loot, Pan Seared Salmon with Fennel Arugula Salad, 3 garlic cloves, minced and 1 garlic clove, mashed, large bunch swiss chard, coarsely chopped*. This looks delicious, and I can't wait to try it! Credit: Raymond Hom. I can't get over how delicious this soup was! Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. Add the Swiss chard, the parsley, and the pasta. Hi, I'm Alissa! Stir in the lentils, tomatoes and broth. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Simmer soup for 5 minutes; add swiss chard leaves (reserving 1/4 cup for garnish) and simmer 5 minutes longer or until potatoes are very soft and chard is wilted. Saut onion in olive oil on medium heat, about 5-7 minutes, until onion begins to brown. Just before serving, sprinkle with cheese. Garnish:. Season with salt and pepper to taste. and nothing happened. Scoop out 1 cup of the broth, onion, and sweet potatoes, being careful to avoid the sausage, and transfer to . Add the potatoes and Swiss chard stems, and cook until the potatoes are slightly tender, about 5 minutes. Partially cover, reduce heat, and simmer 20 minutes. Add the chopped chard stems, the garlic, cumin . Start Slideshow. I cooked it on high instead of low. Your email address will not be published. If so, can I add the whole bunch of kale (trimmed and torn) to the crockpot, or does kale add the same bitterness as chard? It is popping with flavor and I feel great about eating it, i'm just curious about texture. Something reminded me of the delicious winter soups I had in Japan years back. This is my book that has notes scrawled all over the pages and food spatters on the most frequently used recipes. Explore Swiss Chard Potato Soup Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,. Scroll all the way down if you'd prefer to skip right to the recipe. Pickled Onion: In medium bowl, whisk vinegar, sugar, salt and 1 cup water until sugar dissolves; stir in onion. Add the onion and 3 cloves of minced garlic, stirring occasionally until the onion is translucent and lightly browned. This will take about 20 to 25 minutes. In a large pot over medium heat, sweat your onions with a tablespoon of olive oil until translucent then add the potatoes, lentils and stir for a couple of minutes. You can read more about me here. Turn heat to low, cover pot with lid and let cook for 30 minutes. Precook for about 10 to 15 minutes. Leftover soup will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months. Add chicken stock and cooked lentils and bring to a simmer. Add onion, potato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Wash the chard and with a knife separate the leaves from the stems. Cover partially and cook over moderately low heat until the lentils are. Turn the heat to medium-low and cook the vegetables, stirring frequently, for 10 minutes. Add the lentils and vegetable broth and bring to a boil. Add the stems from the chard and cook another 10 minutes, then add the leaves and cook until wilted. Heat the oil in a large pan (one with a lid), and add the onion. We love Swiss chard, and if I was buying a whole bunch anyway, why not use it? When the tomatoes have reduced, pour in the remaining broth and bring to a boil over high heat. (Yeah, that happened too.). Bring to a boil, then reduce the heat and simmer uncovered until the lentils are soft, 10 minutes. In a pestle and mortar, or using the heel of a large knife, crush the coriander seeds and garlic together. Add the Swiss chard, and cook for 30 minutes. Heat the oil in a frying pan, then add the Swiss chard and saut for a few minutes. Pour in water and lentils. Continue to cook, stirring often, until the vegetables are tender, another 3 minutes. Next add the bay leaf, thyme, potatoes, lentils, and vegetable broth or water. Add the can of diced tomatoes (and juices) to the soup pot. I love creating vegan recipes with bold flavors! Cook, stirring often, until the vegetables begin to soften, about 3 minutes, and add a generous pinch of salt. Add the sausage to the pot and cook until the sausage is lightly browned, about 5 more minutes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Stir in the thyme, navy beans, and kidney beans. Taste for seasoning. Full directions for how to make Chard, Lentil, & Potato Slow Cooker Soup are in the printable recipe card below. 1/4 tsp. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top; stir until fragrant. * Percent Daily Values are based on a 2000 calorie diet. Vegetable stock and broth can be used interchangeably in most soups - the difference is that broth is seasoned with salt, while stock is not. Fry over a gentle heat for 2-3 minutes until starting to soften. Step 1. We used green lentils because that's what we had, and kale because the store had no chard. Halloween Meringue Bones and Raspberry Blood . Your email address will not be published. 3-4 Potatoes bunch Swiss Chard coarsely chopped (about 2-3 leaves) 1 Onion 2 teas Salt 1 teas Pepper 4 tablespoon Olive oil 1-2 Lemons Instructions Bring the lentils to a boil in a large pot or dutch oven with 4 cups of water Let is simmer for about 30 minutes Meanwhile caramelize the onions Kale and spinach aren't the only greens we . head Swiss chard Chopped into bite-sized chunks. Directions In a medium saucepan, combine the lentils with the water, stock and 1 1/2 teaspoons of salt and bring to a boil. Add onion, celery, carrot, garlic, and stems from Swiss chard. In the meantime, add three tablespoons of olive oil to a small pan over medium heat and sautthe chopped onion and minced garlic for five minutes until lightly golden and fragrant. Enjoy the soup with grilled toast or sliced baguette. Wash the chard and trim the stems, then cut the stems into 1 inch pieces. Fold the leaves together, and cut into 1/2 inch strips. Place reserved chard leaves in boiling water and cook until tender, about 5 minutes. Bring to a boil and cook at a slow simmer till the lentils are cooked, about one hour total time. Will make it again. Add the onion/garlic mixture to the lentils and combine, add the diced potatoes, Swiss chard and lemon juice. Remove the pot from heat and season the soup with salt and pepper to taste. Sign up for updates and my FREE Vegan Dinner Solutions email series! When time is up, taste potatoes and lentils to see if fully cooked. 3. Simmer uncovered for ~20 minutes, until the potatoes are fully cooked through and the soup is thickened. A dish I cannot get enough of in the winter months! Without fail, they were all winners. Season with salt and pepper to taste. Is only broth recommended? Add in lentils, broth and seasonings and bring to a boil. 1. Heat the olive oil in a large, heavy soup pot and add the onion, celery and chard stalks. I could let them cook in the crockpot all day and dinner would be ready when we got home. Mix well and c ook for 25 minutes, stirring occasionally. Still hungry? Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Mediterranean Bruschetta with Feta & Tomato Spread. Subscribe for email updates and receive a free copy of my veggie burger e-book! I combined lentils, Swiss chard and potatoes with a mixture of onion, garlic and lemon juice. chard-salad-002-mld109712.jpg. But other than that, things are pretty uncomplicatedwhich is what I like in a cookbook. Well timed. I'd add it at the same time - if anything it might just take a minute or two longer to cook. Chard, Lentil & Potato Slow Cooker Soup, fall soup recipe, slow cooker soup, leaves torn into bite-sized pieces and stems sliced. Stir in the broth, potatoes, rosemary, and chickpeas. Bring to a boil on medium heat, then cover the pot, reduce the heat to low and simmer until tender for about 15 to 20 minutes. Directions In a mini food processor, pulse the pancetta and garlic to make a smooth pestata. Heat olive oil in a large pot over medium heat. Would I have to cook the beans first? Then close the lid and set the timer for 7 minutes. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!Learn more here. Required fields are marked *. Peel and halve the onion; cut into -inch-wide wedges. Add the onion, carrot, and celery, and cook until softened, about 5 minutes. Cook until it starts to soften, about 2 to 3 minutes. Taste, then add additional kosher salt (about 1/2 teaspoon or so) and fresh ground pepper to taste. Stir in garlic, cook for one minute. Heat butter in a pot over medium heat. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Alissa! Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate. I cooked the recipe the requisite time but the potatoes didn't end up as soft as I thought they would. Looks so yummy! Add the smashed garlic and chard and cook for 4 minutes, stirring frequently until wilted and bright green. Drain. Just keep in mind that harder greens such as kale might take longer to cook. Copyright 2013-2022 Tofu Press LLC & Alissa Saenz. Add 6 quarts of water, the bay leaves, and salt. 1 bunch swiss chard 1 potato, cut in small pieces 3 TB olive oil Juice from 1 lemon Salt Black pepper Instructions Rinse lentils and place in a stock pot with water, vegetable stock, and 1 tsp salt. Heat oil in large pot or Dutch oven over medium heat. In a large soup pot, heat the olive oil over medium heat. My husband made it last night - well, we put all the ingredients into the crock pot and left it in the fridge overnight, then set it in the morning. Puree soup in a blender or food processor (An immersion blender also works well). Add in carrots, celery and onion and cook for 5 mins. Should I use a different browser? Bring the soup to a simmer and cook for ten minutes or until the lentils are soft. Stir in the chard leaves, tomatoes, and tomato paste. Lower the heat and allow the soup to simmer, stirring occasionally, for about 15 minutes, until the potatoes are easily pierced with a fork. Cook 5 minutes, or until softened. When the lentils are tender and the liquid has decreased, add the yogurt, lime juice, and chard, and cook until the chard is just starting to wilt. Stir occasionally. The only beans I can eat are the haricot kind, either black red or white. Hi! Lower the heat and allow the soup to simmer, stirring occasionally, for about 15 minutes, until the potatoes are easily pierced with a fork. lentil soup; date cookies; pasta & tomato sauce; herbed potato and egg fritters; cardamom berry pie; sumac tomatoes; roasted chicken and potato; baklawa; foul mtabal; kafta and batata; simsmihey; vegan sfouf dessert; oven baked sea bass; fatteh; knefeh; zaatar balls; hummus with tahina Add the Swiss chard leaves, diced tomatoes, and tomato paste last, then let everything simmer briefly until the greens are wilted. Raise the heat and bring the liquid to a boil. Add onion and garlic; saut 5 minutes. Instructions Heat up a large pot over medium heat and add olive oil. Let reduce by half. So satisfying. Add cooked vegetable mixture, lentils, potatoes, broth, and soy sauce in a 4- to 6-quart slow cooker. Add the garlic, all the spices, give a good stir, and cook for a further 20-30 seconds. Check out our delicious family of blogs. 1/2 tsp. Use a large pot and saut everything in the first step in there, then add the remaining ingredients, bring to a boil, then reduce to a simmer and cook until the potatoes and lentils are tender (probably 20-30 minutes). There are affiliate links in this post, so if you click through and buy Fresh from the Vegetarian Slow Cooker, I'll get a few cents out of the deal. like i'm not sure how i would feel. Simply let it cool down a bit, pour it into freezer-friendly containers or ziplock bags, and pop it in the freezer until you're ready to eat it again! Turn off the heat and set aside when done. Stir in the chard, salt and pepper, and cook, stirring occasionally, until the chard is wilted, about 5 minutes. Add the water, lentils, and 1 teaspoon salt to the pot and bring to a boil. You're going to love this Chard, Lentil, & Potato Slow Cooker Soup. Melt butter in a large pot over medium heat. Cover and cook on low for 6 hours or on high for 3 hours. If desired, serve with shredded Parmesan and toasted pine nuts. ~Katie. Ladle into bowls and add any optional garnishes, including red pepper flakes, parsley, and/or a wedge of lemon. Take the pot off of heat and season the soup with some salt and pepper before ladling it into bowls and digging in. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Nicole is a life long vegetarian and the author of the popular vegan cookbook,Weeknight One Pot Vegan Cooking. We enjoyed this soup served with Naan bread. Stir in 4 cups broth, sweet potatoes (see Note up top), lentils and bay leaf. Whole Wheat Black Pepper Fettuccine with Baby Artichokes & Making Pasta with my KitchenAid Mixer. 4. (So lentils, kidney beans, peas, chick peas are all a no go) Cook, stirring often, until the vegetables begin to soften, about 3 minutes, and add a generous pinch. The thing I love about Fresh from the Vegetarian Slow Cooker is that the recipes are mostly unfussy. You can easily freeze this soup. Reduce heat and simmer, partially covered, 20 minutes. I got this bag of lentils at Trader Joe's, and I couldn't seem to find any brown lentils there. Nothing hits the spot quite like a big hearty bowl of vegetable soup. While the lentils are cooking, wash the swiss chard. Hey Kathleen, we've been having some problems with the print button and our IT people are working on solving it! It's comforting, delicious, and easy to make. I used beet greens instead of chard. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Season with salt, pepper and cumin, cover the pot and simmer for 20 to 25 minutes. Simmer for about 20 minutes. In a large pot or Dutch oven warm the olive oil, add onion and cook until soft and translucent, about 5 minutes. Remove any debris from the lentils and rinse with cold water. Stir in the vinegar. Do not over cook since the potatoes will finish cooking with the rest of the soup ingredients in the final step. I own a ton of cookbooks, but if I had to choose the one I use the most often in my kitchen, it's Fresh from the Vegetarian Slow Cooker by Robin Robertson. KEEP IT SIMPLE VEGANS with this incredibly easy and super fast SWISS CHARD SOUP that is ready in 10 minutes. Simmer soup for 5 minutes; add swiss chard leaves (reserving 1/4 cup for garnish) and simmer 5 minutes longer or until potatoes are very soft and chard is wilted. I usually wash, dry, and chop the chard then freeze it for later use. Heat the olive oil in a large, heavy soup pot and add the onion, celery and chard stalks. Saute chard stalks, onion and celery in heated olive oil for 3-4 minutes until vegetables begin on soften. Fold in the chard and cook until wilted, but still vibrant, 5 more minutes. Makes 1.5 L. 1 tbsp. Wash the rainbow chard, remove the stems and finely slice, then finely chop the leaves (keeping leaves and stems separate). Add the onions, carrots, celery, bell pepper, garlic, and bay leaves to the bacon fat. Season with salt, pepper and cumin, cover the pot and simmer for 20 to 25 minutes. When I was working full-time and going to library school full-time (yeah, that happened), I worked my way through a good half of the recipes in this cookbook. AND, I had all the ingredients on hand. chopped swiss chard with their stems (2 bunches). Increase heat to medium high and add potatoes, broth and bay leaf and bring to a boil. 4 I also added some Yukon potatoes to make this soup even more filling, but sweet potatoes or butternut squash would probably be just as tasty. So you may need to add additional salt. I was wondering if I could sub "small whole green lentils" for brown lentils? But it turned out delicious! Try one of these methods. How to Make Lentil & Swiss Chard Soup. Instructions. Stir in the broth, potatoes, chickpeas, rosemary, and red pepper flakes. Add in the olive oil. Heat the oil in a large pot over medium heat. If you're a vegetarian and you own a slow cooker, you should really buy this book! Add garlic, herbs and salt. They were so easy to put together! DIRECTIONS: Peel and dice the potato, place in a medium saucepan, cover with cold water and cook on a medium heat. Cook at a medium simmer for about 30 minutes, then add chard leaves and simmer for an additional 7-10 minutes, or until the leaves are very tender. It would be front and center of all my cookbooks. Our favorite Swiss chard recipes include pasta, quiche, skillet pizza, soups, side dishes, and even salads. Directions Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. or a nutritious addition to pasta, soup, quiches, and more. You might have to saut some ingredients before putting them in the crockpot. 05 of 07. Add the chard and potatoes to the pot and bring the mixture back to a gentle boil. Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Add in the broth, potatoes, beans, cumin, paprika, cinnamon and salt. Add in the swiss chard and the cashew cream, turn down the heat to medium low and cook for 5 additional minutes. 1 large sweet potato About 4 cups, chopped. This dense and heartwarming soup is PACKED with nutrients. Turn down the heat and let the soup simmer for 35 minutes - stirring occasionally. Lower heat to a simmer and cover. Lower the heat and cover the pot, allowing the mixture to simmer gently until the lentils are tender, about 45 minutes. Cover partially and continue to boil over medium heat until the lentils are barely tender, about 20 minutes. Learn more here. I tasted it after about two hours and found it too bland so I added a pinch (well, two) of herbes de Provence. Introduce the milk. You can adjust the amount of minced garlic and lemon juice to your taste, I like mine more on the lemon-y side. I tried it on 2 recipes and got the same result. Chop the stems and slice the leaves (but keep leaves and stems separate). 2. Serves 4 to 6. . Will this work once frozen? Would love to try this soup so I hit the Print button . Facebook Tweet Email Send Text Message. Add potatoes, chicken stock and milk and bring to a boil. . Add the onion/garlic mixture to the lentils and combine, add the diced potatoes, Swiss chard and lemon juice. Increase heat to high and bring to a simmer; reduce heat to medium, partially cover, and simmer for 25 minutes. Add in the carrots, celery and onion and cook for five minutes. 1 tbsp. Instructions. Add Swiss chard, potato, and ham; bring to a boil. Just made this for dinner and it was fantastic. I will be making this over and over and over again. Just before soup is finished cooking, bring a large pot of water to a boil. Yes, you can definitely use kale! I replaced the kale with chardand used a lot more than the original recipe calls for. As an Amazon Associate I earn from qualifying purchases. I made a few adjustments. Heat oil in a large skillet over medium heat. . Stir in the garlic and cook it with the stems and onion for about 1 minute, until very fragrant. Wash the leaves in 2 changes of water and chop medium-fine. Bring to a boil, an reduce to simmer. Meanwhile, remove the hard ribs from the swiss chard and finely chop it. Reduce the heat to medium, season to taste with salt, and cook until the the pasta is cooked and the chard is tender, about 15 minutes. Finely chop. Coat the bottom of a large pot with oil and place it over medium heat. Excellent t. This was the MOST delicious vegetable soup I have ever had. Meanwhile, bring another pot of water to boil. Ice Cream With Black Pepper and Single Malt Scotch. Add garlic and cook for another minute. . Step 3. Thanks, folks! Such simple ingredients yet they create a delicious well-balanced soup. Thanks!! Add onion, saut until softened, about 2 minutes. Remove and discard the rosemary sprig. As an Amazon Associate I earn from qualifying purchases. Add the lentils, reduce the heat, and simmer for 20 minutes. Recipe: Beefy Baked Ravioli with Spinach and Cheese. Ingredients in lentil potato soup 1 tablespoon Olive Oil 1 Small Onion, finely diced 1-2 Carrots, peeled and diced - depending on the size of the carrot I will use one or two, sometimes they're so puny - use about -1 cup of diced carrots 1 Celery Rib, finely diced 2-3 Garlic Cloves, minced 1 tablespoon Tomato Paste teaspoon Dried Oregano In a soup pot over medium heat, warm the olive oil. Directions Step 1 In a large saucepan with a lid, heat oil over medium-high. Remove from the heat and add the kosher salt, red pepper flakes. Working in batches, add Swiss chard (be careful, as it will pop and splatter oil) and fry for 1 to 2 minutes or until crisped. Add onions and swiss chard stems and saute for 2 minutes or until softened. 1 medium russet potato, diced cup lemon juice salt and pepper, to taste Instructions Heat olive oil in a large pot over medium heat. Add water and bouillon cubes to soup pot and bring to a boil. Recommended Video . Stir to combine, cover, and cook on low heat for 8 hours. Or stopping at Chipotle on the way home from work. To make the slurry, in a bowl, combine the cornstarch and cup of . Notes Enjoy the soup with grilled toast or sliced baguette. Melt the butter gently in a small saucepan over a medium heat, add the garlic and coriander seeds and fry for 2 minutes, until the garlic starts to colour slightly. Stir to combine. I am looking for foods to freeze. This post may contain affiliate links. Thank you, Oscar, for this Sicilian inspiration. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Discard the garlic cloves and serve immediately. Once the oil shimmers, stir in the onion and cook for about 5 minutes, until softened. LAST UPDATED: September 7, 2021 FIRST PUBLISHED: September 7, 2021. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Add broth, lentils, carrot, and bay leaves; bring to a boil. In a medium saucepan, stir together the oil and garlic over medium-high heat. STEP 1: Heat olive oil in a large pot over medium heat. 1 cup Swiss chard cut into ribbons* Instructions In a large pot, heat olive oil over medium heat. Add the broth, sweet potatoes, and lentils. I wasn't concerned about any bitterness it might impart into the soup. Very good. Stir in onion, carrots and celery. WOW! I even threw in the stems, so nothing goes to waste! Heat olive oil in the pot. I promise not to spend it all in one place! Subscribe and I'll send you my free VEGAN DINNER SOLUTIONS email series. (Please check the ingredients list below) Add the Swiss chard to the boiling water and cook for 8 minutes. Place the lentils in a medium pot and add cold water to cover the lentils by about 2 inches. Place reserved chard leaves in boiling water and cook until tender, about 5 minutes. Keep things fresh by substituting ground turkey or chicken for beef or replace spinach with Swiss chard leaves. . Add salt and continue to saute mixture for another 3 minutes. Add the lentils to the pot with about 6 cups of water or stock. Bring a large pot of salted water to a boil then add the potatoes and cook until just almost tender, about 20 minutes. Bring the water to a boil in a soup pot. These comments were most helpful, as I, too, want to use a bunch of kale I bought to make this! Serve the soup in bowls with a wedge of lemon on the side or a dollop of Greek yogurt. Reduce to low heat and simmer for 30 to 35 minutes, until the lentils are soft. 1 can of garbanzo beans, rinsed (optional) METHOD. Reduce heat; simmer 15 minutes or until potato is tender. Add the sausage and cook until browned, about 5 minutes per side. 1 cups sweet potato, peeled and cut in inch pieces. If desired, add a tablespoon or so of white wine to finish. Stir in the chard leaves, tomatoes, and tomato paste. Your email address will not be published. Nutrition Facts 1-1/3 cups: 290 calories, 1g fat (0 saturated fat), 0 cholesterol, 662mg sodium, 58g carbohydrate (16g sugars, 15g fiber), 15g protein. Taste and season with additional salt if needed. Reheat the soup and simmer gently for 5 minutes. Add potatoes, and cook 10 minutes, or until tender. Did you make this recipe? Step 2 Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Add cooked vegetable mixture, lentils, potatoes, broth, and soy sauce in a 4- to 6-quart slow cooker. 12 Lentil and Swiss Chard Soup; 13 Lentil Soup Recipe Lebanese. It was ready in about five hours. Cover, lower and simmer 20 minutes. 2022 Warner Bros. Stir in cilantro. I recommend separating the soup into serving-size portions so you don't have to thaw all of your frozen soup when you only want to eat one cup. and taste. i'm all about everything but they kind of remind me of other soup. Add the lentils, and continue simmering until . Add the minced garlic and saute for one minute. If using kale, would I want to add it to the pot later as I would the chard or with all other ingredients at the onset? Im not much of a soup eater, but with all of these clean and wholesome ingredients, I will definitely make this again. But I'm wondering if the green lentils are more likely to turn to mush. And you can add it directly to the pot. Do you think 6 hours at high would be better than 8 hours at low? Serve hot. Chop celery and onion. Please Please Please publish a hard copy book. not meant to be rude at all. Give everything a quick stir. Swiss Chard Potato Soup Recipe : Top Picked from our Experts Cook until translucent. Add the onions and saut until soft, 5-7 minutes. It's filling, easy to make, and totally healthy! Heat olive oil over a low heat in a large saucepan. I'm a former attorney turned professional food blogger. Add vegetable broth, bouquet garni and rice to the sauteed vegetables. Directions. Raise the heat and bring the liquid to a boil.