Lentil Soup with Swiss chard and Sunchokes

Anita Dairy Free, Gluten Free, Legumes, Soup, Vegetables, Vegetarian, What's Cooking Leave a Comment

Have you ever noticed how quiet the world becomes when it snows? I love watching these little flakes twirl around as they make their way down to the ground. I LOVE snow! It takes me back to childhood days. My mom would make these chewy delicious sesame caramels that she used to pour over fresh snow in beautiful golden rows. I remember eagerly peeling them off after a few seconds. They would be cold on the outside and warm and chewy on the inside still. SO yummy

It will be a blast to make them again with my kids. But for today, I am settling down with a hot bowl of lentil soup as I watch the snow blanketing the backyard.

Lentil Soup

1 cup brown lentils
4 cups water
1 small white onion, diced
4 Tbsp olive oil
1 bunch swiss chard, about 4 or 5 stalks
5-6 sunchokes, peeled and diced
2 tsp dried mint
1 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/4 tsp white pepper
1 tsp sea salt
Juice of one lemon

This is such an easy soup to make, very nutritious and filling. Start by boiling the lentils in water until they become al dente. They will bloom as they boil and you may need to add more water. Halfway through the boiling process, add the diced sunchokes to allow them time to cook. In a sauce pan, add the olive oil and sautee the finely diced onion with the turmeric and coriander. Once the onions are tender and translucent, set aside. In the meantime, chop the swiss chard and set aside. I like to use the rainbow swiss chard, it adds beautiful vibrant colors to the bowl. Once the lentils are cooked, add onions, swiss chard, cumin, dried mint, salt and pepper. Continue simmering for another 10 minutes. Turn off heat, finish with the lemon juice and serve. This soup is just as good at room temperature also.

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