Lentil, Bean & Chard Soup

By Jeannette Ordas of Everybody likes Sandwiches

The new year is a great time to be making proclamations! Get more exercise! Make more! Be more mindful! Don't skip breakfast! But there's one resolution that suits these cold, grey winter days best: eat more soup!

Soup is great because it's affordable and it forces you to take stock of what's hiding in the back of your vegetable crisper. It also makes great leftovers that taste even better the next day, so you don't need to be tempted by buying an overpriced, mediocre lunch at work.

This lentil soup makes use of french green lentils du puy which are wonderful because they don't really break down like other lentils. They stay toothsome and keep their integrity which is a nice thing to have in a soup. I threw in some pinto beans because it's what I had on-hand, but you could easily substitute chickpeas or cannellini beans if you've got those in your cupboard. If you have a turnip or rutabaga on hand, or another hearty green instead of chard, toss those in as well - just add in enough water to make sure everything is just covered.

I've added in a parmesan rind and some sausage, but these could easily be left out if you are looking for a vegetarian or vegan option. I always fish out the cheese rind before I serve the soup because the cheese can be really chewy and an unexpected mouthful - but it is edible, so it's up to you.

Lentil, Bean & Chard Soup
1 tablespoon olive oil
1 large onion
4 cloves garlic, minced
2 stalks celery, diced
1 small carrot, diced
1 large potato, diced
1/4 teaspoon dried red chili flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon smoked hot paprika
1 cup french green lentils, rinsed
1 large can of diced tomatoes
2 bay leaves
1 parmesan cheese rind (optional)
salt & pepper
1/4 cup diced ham or sausage (optional)
1 cup cooked pinto beans
1 bunch chard, tough ribs removed, sliced

In a large pot, heat olive oil and saute onion, garlic, celery and carrot together for 5 minutes, stirring occasionally. Add in the potato, spices and lentils and stir about for a few minutes. Stir in the tomatoes, bay leaves, cheese rind (if using) and about 6 cups of water. Add 1-2 teaspoons of salt and a good grind of pepper, cover and bring to a boil. Reduce heat to a simmer and add in cooked pinto beans, ham or sausage (if using) and chard. Let cook for 20 minutes. Remove bay leaves and parmesan rind before serving and taste to see if more salt or pepper are needed. Serve with thick slices of country bread.

Jan Halvarson


petra said...

I can almost smell and taste it...mmm
have a nice day! Petra

WobiSobi said...

Yummmm ! I want some right now! Writing down the recipe. Thanks for sharing.

Linda Starr said...

I just made vege soup the other day in my crockpot with chard, broccoli and tomatoes, this one you've posted sounds good too.

heather jenkinson said...

I watched a talk (on iplayer) where they showed the evidence behind why eating soup aids weight loss and this (timely) little beauty makes it a treat... This is exactly what I need - thank you for posting.

Nikki said...

Thanks for the recipe. I made a lentil soup for the first time the other night and had no clue what I should put in it. I love soup! In fact I'm making a White Bean and Kale soup for tonight. Yum.

Chris said...

This is delicious. I feel like im smelling it now. A lot of Seattle Homes wives will love this. Thanks for sharing.

Cassie said...

This sounds perfect for this cold, icy day. Thanks!

Mushrooms Canada said...

Looks so hearty and comforting! If I could have stayed home today and ate a big bowl of this soup I would have been happy!
- Brittany


this sounds delicious! i might have to give this a try tonight...

Sarah Constantino said...

I can't wait to try this! I love me some soup. This looks like a great balance of texture too. yum yum. Thanks for sharing.

Maia said...

Oh, that looks heavenly with the snow blowing wildly around the eves outside!

Eva said...

Yum!! A (could be) completely vegan soup! Love it! Will have to make this soon!! Thank you for sharing!

Kate said...

How large is the large can of tomatoes? Just checking! Thanks for the recipe!

Anonymous said...

I can't wait to try this!

kickpleat said...

Kate, I think it's 28oz for a large can (though I don't have one in my cabinet to confirm). If you've got a small can (14oz), you can just add more water instead and it will still be fine.

Eva said...

I made this soup and it was delicious! I liked it so much, I had to blog about it: http://fourleafcloverblog.com/?p=1040 Thank you so much for sharing this with us!