Cozy up to a steamy bowl of lentil soup that’s brimming with veggies. Fresh mushrooms, Swiss chard and tomatoes add flavor and color to this comforting soup.
Vegetarian Lentil Soup with Rainbow Chard
2 tablespoons olive oil
1 medium onion, chopped
8 ounces white or cremini mushrooms, sliced
1 clove garlic, finely chopped
6 cups water
1 cup dry brown lentils, rinsed and drained
1 1/2 teaspoons fine sea salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Dash cayenne pepper
1 bunch fresh rainbow Swiss chard
1 cup chopped fresh tomato
1 tablespoon fresh lemon juice
1 tablespoon tamari or soy sauce
In large pot, heat oil over medium heat. Add onion; cook 3 minutes until softened, stirring occasionally. Add mushrooms and garlic; cook 5 minutes, stirring frequently. Add water, lentils, salt, oregano, thyme and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, 30 to 40 minutes until lentils are tender.
Meanwhile, remove stems from Swiss chard. Trim and discard any woody sections from stems; coarsely chop stems and set aside. Coarsely chop Swiss chard leaves and set aside.
Once lentils are tender, add Swiss chard stems; simmer 5 minutes.
Add Swiss chard leaves and tomatoes; simmer about 5 minutes more or until Swiss chard leaves are tender. Stir in lemon juice and tamari.
Makes about 9 cups soup
Tip: You can use fresh kale in place of the Swiss chard. If using kale, add leaves only. (Remove and discard kale stems.) Add the kale leaves once the lentils are tender; simmer 5 minutes. Then add tomatoes and simmer about 5 minutes more or until kale leaves are tender. Stir in lemon juice and tamari.
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