Savory Lentil and Chard Soup From Nice

[Guest guest]

This is one superb soup and it's a good way to use

chard.

Mari

 

Savory Lentil Soup From Nice

 

1 cup raw brown lentils, rinsed well

2 cups water

2 large white onions, chopped

2 garlic cloves, minced

2 large rosemary sprigs

2 sprigs thyme

2 sprigs sage

2 sprigs oregano

2 fresh bay leaves or 1 dried bay leaf

1 bunch swiss chard leaves, stripped from stems

1 tablespoon extra virgin olive oil

salt to taste

black pepper, freshly ground to taste

 

In a large pot, combine the lentils, water, onions,

and garlic. Tie into a piece of cheesecloth the

rosemary, thyme, sage, oregano, an bay leaves or leaf,

and add to the mixture. Bring to a boil, cover, and

simmer over low heat for 1 hour 30 minutes.

Remove the cheesecloth bundle. Puree the mixture in a

mouli mill or food processor, taking care not to let

it become too thin. Return the puree to the saucepan

and heat gently on low.

Tear chard into small pieces. Stir into soup, cooking

gently until the leaves turn bright green.

Stir in the olive oil, and season with salt and

pepper. Serve immediately, or let cool, and

refrigerate up to 3 days.

Serves 4 to 6.

 

 

 

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