All content copyright Katrina Hall 2008 through 2018

Thursday, February 2, 2017

red chard and lentil soup with lemon

It has been super chilly the last few days in Minnesota - and perfect soup or stew weather - and a good time to look through the vegetable crisper drawer, which was stuffed to the brim.  Right on top, there was that beautiful bunch of red chard that I kept meaning to cook up, but there was so much of it!

My plan was to make a soup or stew, and use the leftover chard perhaps for a quiche or tart, and I wanted something new.  I googled chard and scrolled, and found this recipe from Martha Stewart.  I almost always follow a new recipe exactly, and then change it up the second time I make it - but this one was perfect just as it was written, though I did substitute salsa for tomato paste. I was a little dubious that it would use the whole bundle of chard, to be honest - but I used every bit of it.  You do have to do a little prep with the chard, dividing the stems (which are chopped into 1 inch pieces), from the leaves (which are simply sliced, also in 1 inch ribbons).

And it was delicious, with plenty left over to freeze for later.  

Red Chard and Lentil Soup

1 onion, diced
1 tablespoon olive oil or butter (for sauteing)
2 tablespoons good salsa (I use Green Mountain Gringo)
1 teaspoon oregano
1 teaspoon thyme
kosher salt to taste, fresh pepper to taste
pinch of hot pepper flakes
1 cup lentils
5 cups water
one bunch fresh red chard, divided into stems and leaves and chopped into 1 inch pices
1/2 large lemon, squeezed in just before serving

Saute the onion and olive oil until soft.
Add the salsa, oregano, thyme, and hot pepper flakes and stir.
Add the lentils, diced tomatoes, and water. Bring to a boil, then simmer for 20 minutes, covered.  Taste ( and make sure lentils aren't crunchy and undercooked) and add a few pinches of salt and pepper.
Add the chopped chard stems and cook for 5 minutes, then add the chopped leaves and cook for 20 minutes more.  I added the leaves in three batches - they cooked down very quickly.
Remove from heat and squeeze the lemon juice into the soup before serving.
This freezes very well.

I visited that beautiful greenhouse at Como Park again - deliciously warm and steamy in the jungle room (so steamy my camera fogged up), and this pretty 10" tree in the bonsai room.


La Table De Nana said...

Oh that looks like a bonsai benjamini..I think I may have brought it Zen.
The soupd looks good..I am in soup mode know QC..and cold for the next 10 days..more soup tomorrow..
Soon..the cold will be done.
Take care Katrina..

katrina said...

Annnd the winner is....Nana! That's exactly what it is - couldn't remember what the card said until you mentioned it. I think but am not sure that the bonsais there came from Nagasaki/Japan - - and it is a beauty.
Very cold and windy here, a different kind of cold than NH or you - you were almost directly north of me in NH.
Yes, until spring comes, I'll be in the kitchen, making soups (and cookies for the grands)
Stay warm!