Lentil Soup with Chard and Orzo

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Lentil Soup with Chard and Orzo

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 onion -- minced

1 carrot -- grated

1/2 cup minced celery

2 garlic cloves -- minced

7 cups vegetable stock or water

1 cup dried brown lentils

2 tablespoons tomato paste

1/2 cup dry red wine

1/2 cup minced fresh flat-leaf parsley

1/2 teaspoon minced fresh thyme -- or 1/4 teaspoon dried

salt and freshly ground black pepper

4 ounces Swiss chard -- 4 to 6 oz, coarsely chopped (about 2

cups)

3/4 cup orzo

 

Heat the oil in a stockpot over medium heat. Add the onion, carrot, celery, and

garlic. Cover and cook for 5 minutes. Add the stock or water, lentils, tomato

paste, wine, parsley, thyme, and salt and pepper to taste. Bring to a boil,

then reduce heat and simmer until the lentils are tender, stirring occasionally,

about 30 minutes. About 10 minutes before the soup is cooked, stir in the

chard. Meanwhile, cook the orzo in a large pot of salted boiling water,

stirring occasionally, until it is al dente, aboout 5 minutes. When the orzo is

cooked, drain it and set aside. When ready to serve, stir the orzo into the hot

soup, then ladle it into bowls.

 

Other Pasta Choices: stellini, ditalini

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 155 Calories; 5g Fat (30.9% calories from

fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 105mg

Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1 Fat.

 

NOTES : Serves 6 to 8. Although chard is often called " Swiss " chard after a

Swiss botanist, it is actually a Mediterranean vegetable. Nutrient-rich chard

and lentils combine for a healthful wintertime soup with a rich complex flavor.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0