Lentil Soup with Swiss Chard and Garlic Oil
I've spent a few years without lentils. And I love lentil soup-cold, hot, some indescribable temperature in between. Oh, I could have bought lentils and made myself some lentil soup but I would have had to make the whole pot myself. I don't know about you, but I cannot manage, ever, to make a reasonable amount of anything with lentils in it.
I put in less than half of what I envision being the end result and still end up with twice as much as I expected.
I saw this chard with its mixed color stems at the market and practically pounced upon it like I had spotted some gold. Iron rich gold! I sauted some of the bunch and decided marrying the garlicky saute garlic and lentil soup would be the best idea for my weekend ever. And I was right. As Deb mentions in her post, do try this with the garlic oil. Without the garlic oil, it's simply lentil soup (as delicious as that is), with the oil it both repels vampires and makes it a delight.
You need: lentils, bay leaves, water/broth, tomatoes, onions, garlic, chard (or some similar dark green), olive oil
you may want: some chili powder or your personal spicy poison.
-Saute the onion and chili powder in oil until soft.
-Add in the lentils, bay leaves, chopped tomatoes, water/broth, salt, and pepper.
-Simmer until the lentils are tender (40 min or so).
-Remove the bay leaves.
-In a separate pot, saute garlic in a lot of oil until soft and hissing.
-Add in the chard to the soup.
-When slightly wilted, dish out and drizzle with the oil.