Chef Zov Karamardian

Green Lentil Soup with Swiss Chard

Name: Green Lentil Soup with Swiss Chard
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 8
Cuisine: European
Ingredients: ½ cup olive oil; 3 medium onions, chopped; 8 stalks organic celery, chopped; 1 (6 ounces) can tomato paste; ¼ cup organic garlic, minced; 1½ cups dried green lentils; ⅓ cup short grain rice, uncooked, such as Arborio or Pearl; 1 bunch red chard, leaves and stems coarsely chopped; 2 medium Organic Russet Potatoes, peeled and cut into ½ inch pieces; 4 organic tomatoes, seeded and chopped; 12 cups water or vegetable broth or chicken broth; 1 (15½ ounce can) garbanzo beans, rinsed and drained; 1 tablespoon salt plus more to taste; 1 teaspoon ground black pepper plus more to taste; 1 teaspoon seasoned salt; ½ teaspoon dried red pepper flakes, crushed; ⅓ cup organic lemon juice, freshly squeezed; Organic lemon, cut into wedges for garnish sprigs; Organic parsley for garnish

Rated 5.0 stars by 2 users

Cuisine

European

Servings

8 - 10 servings

Prep Time

5 minutes

Cook Time

1 hour

Ingredients

½ cup olive oil
3 medium onions, chopped
8 stalks organic celery, chopped
1 (6 ounces) can tomato paste
¼ cup organic garlic, minced
1½ cups dried green lentils
⅓ cup short grain rice, uncooked, such as Arborio or Pearl
1 bunch red chard, leaves and stems coarsely chopped
2 medium Organic Russet Potatoes, peeled and cut into ½ inch pieces
4 organic tomatoes, seeded and chopped
12 cups water or vegetable broth or chicken broth
1 (15½ ounce can) garbanzo beans, rinsed and drained
1 tablespoon salt plus more to taste
1 teaspoon ground black pepper plus more to taste
1 teaspoon seasoned salt
½ teaspoon dried red pepper flakes, crushed
⅓ cup organic lemon juice, freshly squeezed
Organic lemon, cut into wedges for garnish sprigs
Organic parsley for garnish

View Cart (0) Checkout

Directions

Heat the oil in an 8-quart stockpot over medium-high heat. Add the onions and celery. Sauté until the onions are translucent, about 10 minutes.
Add the tomato paste and garlic, and stir for 1 minute. Stir in the lentils and rice, then the chard, potatoes, and tomatoes. Add the broth or water.
Cover and bring to a boil over high heat, about 20 minutes. Reduce the heat to medium-low. Cover and simmer until the flavors blend and the potatoes are tender, stirring occasionally, about 25 minutes.
Stir in the garbanzo beans, 1 tablespoon of salt, 1 teaspoon of black pepper, seasoned salt, and crushed red pepper. Simmer until the beans are heated through and the flavors blend, about 10 minutes.
Stir in the lemon juice. Season the soup with more salt and pepper, if desired.
Ladle the soup into bowls. Garnish with lemon wedges and parsley sprigs, and serve.

Related Recipes

Image of Vegetable Tortilla Soup with Guajillo Peppers

Filed in: Bright Lights Swiss, Celery, Chard, Crushed Pepper, Garbanzo Beans, Garlic, Green Lentil Soup with Swiss Chard, Lemon, Onions, Organic Celery, Organic Lemons, Organic Russet Potatoes, Organic Tomatoes, Organic Yellow Onions, Parsley, Russet Potato, Soup, Soup & Stew, Tomatoes

Previous article Soy-Roasted Tofu with Asian Greens

Green Lentil Soup with Swiss Chard