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Tricolor Lentil Soup » Simple and Healthy Recipe! ✅

This vegetable soup is more like a robust stew. It’s full of flavor, you don’t need broth, which is good because it fits in with the new clean and healthy eating schedule you’ve probably decided to embark on in the new year. Don’t get too excited about red lentils, they turn brown when cooked, but they’re still fun to use. I like to use Le Puy green lentils because they hold their shape; They are available at Whole Foods. If you like, you can substitute plain green lentils. If you can find red chard, it will add some color to the soup, along with the greens. This is one of those non-fussy winter staples that you want to have on the stove during a blizzard, or stick in the freezer for a rainy day. – Sally – Sally

This soup turned out to be a pleasant surprise. It started off well with sauteed onions and garlic and toasted spices. The tri-color legumes were really nice. All was going well until I added 12 cups of water, which made the soup watery and diluted the spices and flavorings. I was pretty sure I would have to throw it all away until I added the Swiss chard, lemon, and zest. The soup has been transformed. The lemon and Swiss chard transformed it from a watery pot of beans into a sublime light lemon-flavored vegetable soup perfect for springtime, even cleansing. I suggest you add less water, start with 8 cups instead of 12, and increase the spices and flavorings, especially if you like thick lentil soup. (You can add more water later if you need it.) Don’t skimp on the vegetables or the lemon, they really make the soup extraordinary. – drbabs: drbabs

ingredients
  • 2 tablespoons olive oil

  • 2 garlic cloves, finely minced

  • 1 onion, finely chopped

  • 2 teaspoons ground cumin

  • 1 teaspoon dried thyme

  • 1 teaspoon ground coriander

  • 4 teaspoons of salt

  • 1/8 teaspoon of cayenne pepper

  • 2 celery stalks, cut into small cubes

  • 2 carrots, cut into small cubes

  • 1 cup of green lentils

  • 1 cup of red lentils

  • 1 cup yellow split peas

  • 1 bunch Swiss chard (Ruby or green)

  • 1 lemon, finely grated zest and juice

  • 2 or 3 rounds of pita bread

Indications
  1. In a large saucepan (6 liters), heat the oil until it shimmers. Add the garlic, onion, cumin, thyme, coriander, salt, and cayenne pepper. Cook until onions begin to soften, about 5 minutes. Add the celery and carrots and cook for another 2 minutes. Add the lentils and 12 cups of water and simmer for 45 minutes.

  2. Meanwhile, separate the chard stems from the leaves: stack the chard and cut along both sides of the stems. Cut stems to make 3/8-inch-wide slices. Add the stems to the soup and cook for another 10 minutes.

  3. Stack sheets and cut into 1-inch strips. Add them to the soup with the lemon zest and juice. Cook for about 5 minutes, until the leaves have wilted. Taste and add more salt if necessary. Crumble some toasted pita bread over each bowl for garnish.

I’m a home cook, the author of a couple of cookbooks, and a mom. From time to time I write for the Boston Globe. My “son” just left college and is coming home for cooking classes. It’s too bad he wasn’t fully interested in the process until now (except when he was little and gingerbread was involved). Without mom to cook, he is very, very hungry. But it’s fun to keep tying on the stove. I write a food and life blog at www.sallypasleyvargas.com

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