Vegetarian lentil soup with root vegetables and swiss chard
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• 2 medium carrots, peeled and cut into 1/2-inch
• 1 medium parsnip, peeled and cut into 1/2-inch dice
• 1 cup pearl onions
• 2 small-medium sized potatoes
• 2-3 Tbs olive oil for cooking veggies
• 2 Tbs ground coriander
• 2 large cloves garlic, minced
• 1 large bunch Swiss chard, ribs removed and thinly sliced crosswise, leaves rough chopped
• 1 cup dried lentils
• 1 15-ounce can diced tomatoes
• 4 cups vegetable stock
• 1-2 cups water as needed for thinning soup
• salt and pepper to taste
• plain yogurt for garnish (optional)
1. To start the cooking process, add a good splash of olive oil to a large heavy bottomed pot on the stovetop and add 2 small-medium sized 1/2-inch diced potatoes, 2 medium peeled and 1/2-inch diced carrots, 1 medium peeled and 1/2-inch diced parsnip and about 1 cup of pearl onions and cook those along for 7 - 8 minutes.
2. Stir that around occasional as it is cooking along and you also need to mince 2 large cloves of garlic and remove the ribs from one large bunch of Swiss chard, rough chop the leaves and then thinly slice the ribs crosswise.
3. After 7 - 8 minutes add the minced garlic, the chopped ribs of Swiss chard and 2 Tbs ground coriander, and cook that along for 3 - 4 minutes. Then add 1 cup of lentils, 1 15-ounce can diced tomatoes and 4 cups of vegetable stock and bring it up to a simmer.
4. Adjust the heat on the soup so that it's going along at a nice steady simmer and cook it like that for about 30 minutes.
5. At that point, add the chopped Swiss chard leaves and a generous 1 cup of water. Let the Swiss chard wilt down, then season it with salt and pepper to taste and it is good to go!
Serve it up with plain yogurt right on top.
1. Coriander is the dried seed of the cilantro plant.
2. If you don't have the parsnip use a little more of the carrot and potato instead and, if you don't have pearl onions, use regular rough chopped onion instead.