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Lilly’s Table

 
 
Spinach Salad with Avocado, Pear & Almonds
© Lillys-Table.com Photo of Lentil Soup
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Lentil Soup

from Lentil Soup with Avocado, Pear & Spinach Salad , the Week of January 12, 2014.
View the previous recipe for this meal.

This is my pantry staple favorite recipe. Lentils are my little buddies, since they cook up faster than any other bean and offer more protein than most dried goods coming out of my pantry. Chard stalks work well instead of celery when the season has more chard available. But, this recipe includes both. Substitute with the produce you have available and you will not be disappointed.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, big or a couple of small to medium sized
  • 2 carrots, minced
  • 2 stalks celery, finely minced
  • 1 bunch chard, minced up, or other greens
  • 1½ cup lentil, red cooks the fastest, but any will do, the photo uses french green lentils
  • 5 cups broth, more as needed
  • 1 can roasted crushed tomatoes, optional
  • 2 cloves garlic, finely minced

Serving Size: 4 People

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Preparation Instructions

If you soak the lentils before cooking they will cook up faster. There is a guide below for cooking times. Place the finely minced onions in a large soup pot over medium-high heat. Add the minced carrots and celery and sauté until the onions are soft and tender. Meanwhile, pull the leaves off of the chard, wash, and set aside to air dry. Cut the chard stalks into strips and then mince them up finely. Toss the chard stalks and lentils in with the onions, carrots and celery. Sauté briefly and then pour in nearly all of the broth. Bring the soup up to a simmer for about 15-55 minutes, depending on the type of lentils:

Red Lentils Unsoaked they will cook for 15-30 minutes, depending. Soaked is not recommended.
Whole Brown or French Green Lentils Unsoaked they will cook for 45 minutes, soaked 15-20 minutes.

When there is about 5-10 minutes left in cooking, add the canned tomatoes and garlic. Just prior to serving, shred and roughly chop the chard greens and swirl into the hot soup.