December 17, 2017

Barley, Lentil, and Swiss Chard Soup

Barley, Lentil and Swiss Chard Soup

After six days, the rain has finally stopped, but, it’s still soup weather! 

Swiss Chard from the Hollywood Farmers Market

I got some beautiful Swiss Chard from the Hollywood, CA Farmers Market, so I decided to breakout this old school barley and lentil soup recipe.  It’s a pretty standard recipe and super easy to do. 

Swiss Chard Soup with Lentils and Barley

Ingredients:

  • 3/4 pearl barley
  • 3/4 cup of lentils
  • 10 cups of vegetable broth
  • 1 1/2 cups of chopped carrots
  • 1 1/2 cups chopped onion
  • 4 cloves of minced garlic
  • 4-5 tbspn chopped dill
  • 1 (14.5 oz) can of chopped tomatoes with juice
  • 3 tbspn of ground cummin
  • 1 1/2 tbspn olive oil
  • 1/2 bunch of Swiss Chard, about 6 big pieces

How To Cook It:

In a big soup pot, start to sautee your carrots in the olive oil over medium heat.  Give them a headstart on the onions by about 2 minutes, then throw those in.  We also have to add our garlic, but, we want to make sure it doesn’t burn, so put it in towards the end of the sauteeing.  When the carrots, garlic, and onions are all softening and the onions are starting to get a little carmelization, add the vegetable broth and barley.  Turn the heat up and bring it to a boil.

When it comes to a boil, bring the heat down to a simmer and let it cook, partially covered for 25-30 minutes.

Add the cummin, tomatoes with juice, and lentils.  Partially cover and let it cook for another 25-30 minutes.

Chop the stems of the swiss chard into about 1 cm thick pieces and put them in the soup.  These need some extra cooking time to soften, give them about a 6 minute headstart.

Chop up your Swiss Chard leaves.  It’s a pretty hearty leaf, so it doesn’t cook down too much unless you really overcook it.  I like to cut it up into smaller pieces and just let it wilt in the soup, instead of cook all the way down into mush.

When you mix in your Swiss Chard greens, mix in the dill, too.

Garnish with a dill sprig and serve.

 Swiss Chard Soup with Barley and Lentils

Speak Your Mind

*