I travel about about once a month for 4-day-long periods. When I return, I guarantee there is nothing I want more than a meal I don’t feel gross about after eating it. You know what I’m talking about. There’s always that meal that you crave, you swear that it will make your day and give you a beautiful feeling that will make you sing till the end of time. And then you digest your food and wonder “why, why did I let myself eat all that…again?” Imagine doing that for FOUR DAYS STRAIGHT. As I’m sure many of you know, there aren’t many healthy options on the road. And even if you find them, that’s the last thing you want after working all day. You’re alone for crying out loud! You need something to distract from the fact that you’re hundreds of miles away from home! So why not get that one dish at that one restaurant that you NEVER go to or eat.
But I get home and think, “Hmm, I could for something fresh, delicious, and that requires me to be in the kitchen for a little bit” (Yes I know, I sound crazy to most of you). After returning this past trip, I decided to make lentil soup. It was a great decision and I’m certain it will be the first recipe (for many of you) that includes chard. Don’t be afraid of this multicolored beauty. It’s jam-packed with nutrients and offers a unique taste to switch things up. It’s delicious in soups and sautéed. So take down some notes and try this new fun, easy, and positively delicious soup…Just look at the ingredients for crying out loud! It’s also very wallet-friendly!
- 1 bunch chard washed and chopped into 1 inch or bite-size pieces (red or green will do)
- 1 onion diced
- `1 bag dried lentils
- 1 1/2 lemon juiced
- 2 clove garlic pressed or mashed
- 2 tablespoon extra-virgin olive oil
- black pepper
- 6-8 cups chicken or vegetable stock
- Salt to taste
- Drizzle olive oil in a deep pot and toss in garlic, and onions. Sauté on medium high until onions are translucent.
- Add chard and stir repeatedly, allowing it to soak up the flavors
- Add lentils along with the rest of the ingredients to the pot.
- Lower heat to medium and put the lid over the soup while it cooks for about a half hour
- Taste check to see if the lentils are cooked enough. If not, let it cook for a little longer while checking it every few minutes to make sure they don’t get mushy. Feel free to add more water if you don’t prefer a thicker consistency.
- Serve hot and enjoy!