By Lindsay Mensch
As the warm weather comes to an end, comfort food becomes a must. This warm soup is perfect for fall, and it can use Bailey GREENhouse (or Student Organic Farm) thyme, oregano, and swiss chard.
This recipe can also be found here.
1 tablespoon olive oil (and more for serving)
1 medium onion, finely chopped
salt and pepper to taste
1 tablespoon tomato paste
1 teaspoon fresh or dried oregano
1 teaspoon fresh or dried thyme
1 cup of lentils, picked over and rinsed
5 cups of water or vegetable broth
1 can (14.5 oz) diced tomatoes, in juice
2 bunches (about 1.5 lbs) swiss chard, stalks cut crosswise into 1″ pieces, and leaves ripped into 2″ pieces
juice of 1/2 lemon
bread for serving (optional)
- In a large saucepan with a lid, heat olive oil over medium high heat. Add onion with a pinch of salt and stir until softened and lightly brown, about 3-5 minutes. Stir in tomato paste, oregano, and thyme.
- Add lentils, water or broth, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, slightly covered, for 20 minutes. Add chard stalks only and cook for about 5 minutes. Then add the swiss chard leaves and cook for about 15-20 minutes, until all the chard and lentils are tender. Season with salt and pepper.
- Stir in lemon juice and serve into bowls. If desired, drizzle with olive oil and serve with bread.