Recipe: Add spinach to a pot of lentil soup for a nutritious and filling dinner

For 4 people

Lentils make one of the heartiest soups, whether made with just vegetables or with meaty sausages or chunks of smoked ham. Soup is a nutritious and satisfying supper. The homemade simmered chicken broth gives the pot the fullest flavor, but there’s plenty here — shallots, onions, carrots, celery, and fire-roasted diced tomatoes — to give the bowls plenty of great taste. Add the chopped Swiss chard or baby spinach to the pan at the end of cooking and serve with freshly grated Parmesan cheese.

3 tablespoons of olive oil
3 shallots, thinly sliced
1 medium onion, coarsely chopped
3 medium carrots, thinly sliced
3 celery ribs, thinly sliced
Salt and pepper to taste
1 can (about 15 ounces) fire-roasted diced tomatoes or whole tomatoes, crushed in a bowl
1 tablespoons chopped fresh thyme
¼ cup chopped fresh parsley
6 cups of chicken or vegetable broth
1 cup of brown or green lentils
½ bunch Swiss chard, trimmed stems, coarsely chopped leaves or 2 cups baby spinach
1 cup of freshly grated parmesan (to serve)

1. In a soup pot over medium heat, heat the olive oil. Add the shallots, onion, carrots, celery and a generous pinch of salt and pepper. Cook, stirring often, for 8 minutes or until vegetables are tender.

2. Add tomatoes, thyme, parsley and broth. Bring to a boil over high heat. Add the lentils and lower the heat. Partially cover the pot and simmer the soup for 40 minutes or until the lentils are tender.

3. Add Swiss chard or spinach and simmer, partially covered, for 5 more minutes. Taste the seasoning and add more salt and pepper, if desired. Ladle into bowls and sprinkle with Parmesan.

Lisa Yokelson

For 4 people

Lentils make one of the heartiest soups, whether made with just vegetables or with meaty sausages or chunks of smoked ham. Soup is a nutritious and satisfying supper. The homemade simmered chicken broth gives the pot the fullest flavor, but there’s plenty here — shallots, onions, carrots, celery, and fire-roasted diced tomatoes — to give the bowls plenty of great taste. Add the chopped Swiss chard or baby spinach to the pan at the end of cooking and serve with freshly grated Parmesan cheese.

3 tablespoons of olive oil
3 shallots, thinly sliced
1 medium onion, coarsely chopped
3 medium carrots, thinly sliced
3 celery ribs, thinly sliced
Salt and pepper to taste
1 can (about 15 ounces) fire-roasted diced tomatoes or whole tomatoes, crushed in a bowl
1 tablespoons chopped fresh thyme
¼ cup chopped fresh parsley
6 cups of chicken or vegetable broth
1 cup of brown or green lentils
½ bunch Swiss chard, trimmed stems, coarsely chopped leaves or 2 cups baby spinach
1 cup of freshly grated parmesan (to serve)

1. In a soup pot over medium heat, heat the olive oil. Add the shallots, onion, carrots, celery and a generous pinch of salt and pepper. Cook, stirring often, for 8 minutes or until vegetables are tender.

2. Add tomatoes, thyme, parsley and broth. Bring to a boil over high heat. Add the lentils and lower the heat. Partially cover the pot and simmer the soup for 40 minutes or until the lentils are tender.

3. Add Swiss chard or spinach and simmer, partially covered, for 5 more minutes. Taste the seasoning and add more salt and pepper, if desired. Ladle into bowls and sprinkle with Parmesan.Lisa Yokelson