Lentil and Swiss Chard Soup

I have cooked chard three times in the past week. Maybe it's some kind of pregnancy craving or maybe it's that I've been thinking a lot about Arizona. (We always had chard from our garden this time of year and so it just happens to remind me of home... )

Anyways, tonight's version (sorry this was written almost a week ago) was definitely my favorite. I tried a new recipe and was pleasantly surprised. Not only super healthy but it tasted wonderful! And was very filling as well. I am usually a "bottomless bowl" kinda gal when it comes to soups but was full after my first bowl and now I am feeling a little stretched out from trying to fit in that second bowl (but I couldn't help myself, it tasted so good). From Martha Stewart. The changes I made are in bold.


Lentil and Swiss Chard Soup

Serves 4 (Really could serve 6-8 with some nice hearty bread)

• 1 tablespoon olive oil, plus more for serving
• 1 medium onion, finely chopped (1 cup)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup lentils, picked over and rinsed
• 1 can (14.5 ounces) diced tomatoes in juice
• 2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate) I used only one bunch.
  
• Coarse salt and ground pepper 1/8 tsp pepper was a little too much. Just ended up on the spicy side.
  
• Juice of 1/2 lemon
• Bread, for serving (optional)

1. In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
2. Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
3. Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired. Ran out of Olive Oil so I didn't use as much as this recipe calls for, just enough to cook the onion.