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Thursday, May 5, 2011

Green Lentil Soup With Chard

Ooh, this soup is so delicious.  I used to love it served with crusty peasant bread, but now I use rice tortillas toasted or Udi bread, toasted and cubed.  Very hearty and nourishing, especially on a cold rainy day.

In a soup pan saute until tender in olive oil:
1/2 chopped medium onion
1 chopped garlic clove
1 chopped carrot

3/4 C washed green lentils.  (These are the tiny ones.)
1 bay leaf
1 can stewed tomatoes
1 1/2 tsp salt
1/8 tsp fresh ground pepper

Add 4 1/2 C water and bring to a boil.  Reduce heat and simmer for approximately 40 minutes.
Stir in 1 bunch chopped chard (from your garden) or kale or escarole.  Heat 5 minutes longer.

Serve soup drizzled with olive oil and toasted bread, cubed and sprinkled on top.

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