Chard and Lentil Soup with Fall Vegetables Recipe

Chard and Lentil Soup with Fall Vegetables Recipe

  • 1 tablespoon unsalted butter
  • 1 large onion, diced
  • 1 clove garlic, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 small carrots, diced
  • 2 small parsnips, peeled and diced
  • 1 cup French green lentils, rinsed
  • 1 small ripe tomato, chopped
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper
  • 6 cups water
  • 1 bunch Swiss chard, long stems removed, leaves chopped and washed well
  • Extra-virgin olive oil, for drizzling
  1. In a stockpot, melt butter over medium heat. Add onion, garlic, thyme, carrots, and parsnips; saute, stirring often, until tender, about 5 minutes. Add lentils, tomato, salt, pepper, and the water. Bring to a boil, reduce heat, and simmer uncovered until lentils are tender, about 40 minutes.
  2. Add chard to soup and cook until leaves are wilted and tender, about 5 minutes. Season with additional salt and pepper, if desired. Serve with olive oil for drizzling.
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