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extra-virgin olive oil onion carrots celery stalk garlic lentils bouquet garni salt freshly ground pepper Swiss chard Parmesan
Viewed: 58 - Published at: 2 years agoIngredients
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 4 large garlic cloves, minced
- 1 pound lentils, preferably imported green lentils, washed and picked over 2 1/4 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
- 1 bunch Swiss chard (3/4 to 1 pound), stemmed, washed and coarsely chopped
- Freshly grated Parmesan, crumbled goat cheese or feta for serving
Method
- 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.
- 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.
