French Lentils with Chard
Updated Oct. 28, 2021
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 1onion, chopped
- 2carrots, chopped
- 1celery stalk, chopped
- 4large garlic cloves, minced
- 1pound lentils, preferably imported green lentils, washed and picked over 2¼ cups
- A bouquet garni made with 2 bay leaves, a Parmesan rind and a sprig or two each of thyme and parsley
- Salt
- freshly ground pepper
- 1bunch Swiss chard (¾ to 1 pound), stemmed, washed and coarsely chopped
- Freshly grated Parmesan, crumbled goat cheese or feta for serving
Nutritional analysis per serving (6 servings)
344 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 23 grams protein; 469 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil over medium-high heat in a heavy soup pot or Dutch oven. Add the onion and cook, stirring, until it begins to soften, about 3 to 5 minutes. Add the carrot and celery and cook, stirring, until all the vegetables are tender, about 5 minutes. Add the garlic and continue to cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, 2 quarts water and bouquet garni. Bring to a boil, reduce the heat, and simmer 40 minutes. Add salt and pepper to taste. Remove the bouquet garni.
- Step 2
Stir the chard into the simmering lentils. Cook another 10 minutes or so, until the lentils and greens are tender. The chard should be tender but still bright. Taste, adjust seasonings and serve, passing the cheese at the table for sprinkling. Alternatively, transfer to an oiled baking dish, top with rounds of goat cheese, crumbled feta or grated Parmesan, and heat through in a medium oven.
- Advance preparation: You can cook the lentils through Step 1 and keep in the refrigerator for 2 or 3 days. Bring back to a simmer and proceed with the recipe. The finished dish will keep for 2 or 3 days in the refrigerator, but the color of the chard will fade.
Private Notes
Comments
Add a couple generous tablespoons of red wine vinegar at the end of cooking. Add it gradually, tasting as you go. Suddenly lentil soup tastes incredible! It's umami or something, I guess. The flavor is addictive. From the "Greens" cookbook.
It really bothers me when people remove a key ingredient in the posted recipe (in this case, chard) and feel that their adaptation merits being shared with others.
I add 2 tbsp tomato paste, cup of fresh chopped mushrooms, When lentils are almost done, I add parboiled chopped carrots to retain their color & firmness. I omit chard, and serve over fresh spinach leaves in bottom of each bowl. This combo always brings compliments!
Used apple cider vinegar for a Fall flavor. Completely delicious recipe!
Used a red stemmed Swiss chard to add some color and some andouille sausage for some smokiness. Delicious.
Used a red stem Swiss chard for color, adding the chopped stem with the celery to soften. Also added a boar sausage to get some smokiness. Delicious
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