This is our last week of our Rainbow Chard for the summer! To properly bid it farewell we have a delicious, quick prep recipe that can be preserved for those days that you’re missing your dear old friend.
INDIAN LENTIL AND CHARD SOUP
INGREDIENTS
1 pound dry red lentils
1 bunch chard, chopped into 1/2 inch horizontal strips (with veins)
4 small tomatoes, diced
1 yellow onion, diced
1 tablespoon masala dry spice mix (substitute with turmeric and cumin or desired Indian spices)
1 quart vegetable broth
1 quart water
olive oil
Kosher salt and fresh ground black pepper
cilantro to garnish
PREP:
- Add a tablespoon of olive oil to the bottom of a large pot. Once oil is heated add diced onions and chard. Sauté with a bit of salt and black pepper for 3 minutes.
- Add lentils to the pot with a dash more olive oil. Stir lentils until most are lightly browned.
- Add broth, water and tomatoes and bring 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.
- Once lentils are tender add masala spice, salt and pepper to taste. Stir thoroughly and serve!
- This soup can be frozen and reheated for up to a month and still taste as great as the day you cooked it!
FOOD FACT: Chard is considered a super food, meaning it’s chalked full of vitamins, including C, E, and K, and minerals, including potassium, magnesium, iron, and manganese. A stalk of chard a day’ll keep the doctor away!