Barley And Lentil Soup With Swiss Chard Food

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LENTIL AND SWISS CHARD SOUP



Lentil and Swiss Chard Soup image

This soup combines the fiber and protein of the lentil with the high vitamin K in the chard.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 11

1 tablespoon olive oil, plus more for serving
1 medium onion, finely chopped (1 cup)
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup lentils, picked over and rinsed
1 can (14.5 ounces) diced tomatoes, in juice
2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
Coarse salt and ground pepper
Juice of 1/2 lemon
Bread, for serving (optional)

Steps:

  • In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
  • Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
  • Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.

BARLEY AND LENTIL SOUP



Barley and Lentil Soup image

Make and share this Barley and Lentil Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil
2 large onions, chopped
4 garlic cloves, minced
3 carrots, sliced
4 stalks celery, chopped
1 red bell pepper, chopped
8 sun-dried tomatoes packed in oil, drained and chopped
2 teaspoons dried basil
1 teaspoon dried oregano
6 (14 1/2 ounce) cans beef broth (ready to serve)
1 (28 ounce) can crushed tomatoes
2 tablespoons tomato paste
1 cup pearl barley
1 cup dried lentils
salt and pepper
1/4 cup chopped fresh parsley

Steps:

  • In a large saucepan, add oil and heat over medium-high heat.
  • Add onions and garlic; saute onions for 10 minutes or until clear.
  • Add next 6 ingredients.
  • Cook until red bell pepper is just softened, stirring occasionally.
  • Add 5 cans of broth, tomatoes, and tomato paste.
  • Bring to a boil.
  • Stir in barley and lentils.
  • Lower heat and simmer about 1 1/2 hours or until barley and lentils are tender; stirring occasionally.
  • Add more broth to reach desired consistency.
  • Add salt and pepper to taste.
  • Ladle into soup bowls and sprinkle with parsley.

LENTIL SOUP WITH SWISS CHARD



Lentil Soup With Swiss Chard image

I purchased swiss chard the other day and was looking for something to do with it. I stumbled upon a recipe which I promptly revamped. This has a little "kick" provided by the cayenne pepper. The kick can be enhanced by serving jalapeno pepper sauce on the side. Hope you enjoy!

Provided by PaulaG

Categories     One Dish Meal

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 cup dried lentils, sorted and rinsed
1 bunch swiss chard leaf, rinsed and roughly torn, touch stems removed
1 (16 ounce) can diced tomatoes
2 red potatoes, washed, cut in 1-inch cubes
1 white onion, chopped
2 medium carrots, scrubbed, sliced
3 garlic cloves, pressed
5 -6 cups chicken broth or 5 -6 cups vegetable broth
2 bay leaves
2 tablespoons fresh thyme, chopped
1 tablelspoon chopped fresh marjoram
1/4 cup fresh basil, chopped
1 teaspoon cumin
1 teaspoon seasoning salt (or to taste)
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper

Steps:

  • Place all ingredients in a 5 to 6 quart crockpot, stir, and cook for 4 hours on high or 6 to 8 hours on low.
  • Lentils and other vegetables should be cooked but not overly soft.
  • Remove bay leaves, stir and serve with fresh baked cornbread and jalapeno pepper sauce on the side.

CURRIED LENTIL SOUP WITH SWISS CHARD



Curried Lentil Soup With Swiss Chard image

I actually found this recipe on another blog. I decided to post it here for safekeeping and so I could keep notes. It really is delicious! I made some adjustments and prepared it in the crockpot (easy to do) but posted the recipe as written.

Provided by lvt96

Categories     Lentil

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
2 cups onions, chopped
1 cup carrot, chopped
1 cup celery, chopped
1 cup red bell pepper, chopped
2 large garlic cloves, minced
2 tablespoons curry powder
1/4 teaspoon cayenne (optional, leave out if you donà  t want it spicy, or use a little more if you like it really hot)
1 teaspoon ground cumin
1 tablespoon minced fresh gingerroot
1 lb red lentil, rinsed and picked over to remove any debris (about 2 1/4 cups)
8 cups water, vegetable stock or 8 cups chicken stock
1 (15 ounce) can coconut milk (stir well before using)
1 teaspoon salt
1 bunch swiss chard, ribs removed and leaves torn into bite-size pieces
1/2 cup chopped fresh cilantro

Steps:

  • Heat the olive oil over medium-high heat. Add the onions, carrots, celery, red pepper, garlic, ginger and spices and saute until the onion softens, about 5 minutes. Add the water or stock along with the salt, lentils and coconut milk, and bring to a boil. Reduce the heat and simmer until the lentils are cooked through, about 10 minutes.
  • While the soup is simmering, wash and prep the chard and chop the cilantro. After the lentils have finished cooking, stir the chard and cilantro into the soup - it will look like a lot of chard for the soup at first, but have no fear. The chard will wilt down as it heats up. Keep stirring until the chard is bright green and wilted, about another 2 minutes. Taste and season as needed with more salt or pepper, and serve.

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