Submitted by Julie H. of the nursery school.
This soup is one of Julie’s new go-to recipes. This satisfying dish is a complete, healthy meal.
Prep Time: 30 min
Cook Time: 45 min
Serves: 6 to 8 servings
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 1 cup peeled and chopped tomatoes
- 1 bunch of chard or any other dark leafy greens
- 2 quarts chicken, vegetable, or turkey broth
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground toasted cumin
- 1/2 teaspoon freshly ground grains of paradise (a pepper-like spice from Whole Foods)
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin, grains of paradise, and chard, and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. The chard blends in with the other ingredients. Serve immediately.
Adapted from http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe/index.html