janet @ the taste space

Red Lentil Soup with Roasted Garlic Chard + Awesome Vegan Soups

In Mains (Vegetarian), Soups on December 17, 2017 at 10:35 AM

Red Lentil Soup with Roasted Garlic Chard

Hi! Long time no write. As you may have noticed, I have had less time for blogging. With our active BNT (baby not toddler), he doesn’t let me access my computer unless he is asleep. And when he is sleeping, I’d like to relax, too. Or finish chores. Not that I like doing chores, but they need to get done and emptying the dishwasher is also difficult when he is awake and trying to help.

Red Lentil Soup with Roasted Garlic Chard + Awesome Vegan Soups

One hobby that I successfully put on the backburner with good results was gardening. I didn’t have time to photograph and document its progress, but I went with simple plans this year. Many of my herbs over-wintered last winter, whether it was in the garden or pots. My asparagus came back as well as the rhubarb.

Instead of watering a tomato and tomatillo jungle this summer, I planted basil, snap peas and Swiss chard. Sadly the snap peas died. Through no fault of my own, I believe raccoons were digging in my very healthy soil for earthworms (as a former lasagna garden, it attracted tons of worms) and broke off their roots. The Swiss chard flourished beautifully. We had so much Swiss chard from only 4 plants. Our plants and leaves were so big, 1-2 leaves were enough for adding to soups and stews. I was that person bringing in Swiss chard for my co-worker and sharing with friends. I was happy to spread the veggie love. In the end, by the end of October, I harvested the remainder, blanched them and froze them kind of like those frozen spinach packages (or so I envision).

Red Lentil Soup with Roasted Garlic Chard + Awesome Vegan Soups

One way of eating chard, that I had never considered, was a simple roast with minced garlic. I made the recipe immediately when I spotted it in Vanessa Croessmann‘s new cookbook Awesome Vegan Soups.

Now that it is December, it is definitely soup weather. Chunky Jalapeno Tortilla Soup, Faux Pho, Indian Lentil Soup with Kale and Cilantro, Garlic Peanut Noodle Soup, there is a soup for all tastes in this book. Chunky, pureed, appetizer, main course; the only thing that is missing is dessert soups. The soups are organized by season which makes it easier to match up what you have available locally with your next meal. I liked that the recipes focused on fresh produce, beans and whole grains. The recipes are easy and budget-friendly. I look forward to having more awesome soups next year and hopefully squeeze in some dessert recipes before the new year. 🙂

Red Lentil Soup with Roasted Garlic Chard + Awesome Vegan Soups

Some recipes from Awesome Vegan Soups spotted elsewhere:

Autumn Vegetable Minestrone

Broccoli “Cheddar” Soup

Coconut Bok Choy Soup

Curried Cauliflower Cream Soup

Mixed Mushroom Stew

Roasted Apple Butternut Squash Soup

Seasonal Detox Soup

Sweet Potato Chili

Awesome Vegan Soups

PS. I am sharing this with Souper Sundays, No Croutons Required and My Legume Love Affair.

 

Red Lentil Soup with Roasted Garlic Chard
Reprinted, with permission, from Awesome Vegan Soups

Author’s note: This soup is surprisingly easy to make and comforting, and the crisp, garlicky roasted chard gives this red lentil soup an extra punch of flavor.

1 tbsp (15 ml) olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 carrot, diced
1 red bell pepper, diced
2 tsp (5 g) cumin
1 cup (200 g) dry red lentils
4 cups (960 ml) vegetable broth
2 cups (480 ml) tomato puree
Salt and pepper

Roasted Garlic Chard

6 leaves chard
2 tsp olive oil
1/4 tsp salt
1/2 tsp minced garlic

1. Heat the olive oil in a large pot and cook the diced onion over medium-high heat for 5 to 7 minutes. Add the garlic, carrot, bell pepper and cumin to the pot. Stir and cook for 3 minutes. Add the lentils, vegetable broth and tomato puree to the pot and bring to a boil. Once the soup is boiling, reduce the heat and let it simmer for 25 minutes. Puree half the soup with an immersion blender or in a blender. The soup should still be slightly chunky. Season the soup with salt and pepper to taste.

2. To make the roasted garlic chard, preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Wash the chard and shake of the excess water. Place the chard in a bowl, drizzle with the olive oil and add the salt and minced garlic. Lay the chard flat on the baking sheet and bake for 4 to 6 minutes. The chard should have crisp leaves and a tender stem. Cut the chard into smaller pieces or serve whole over the soup.

Makes 2 quarts (1.9 L)

Per 1 cup (240 ml) serving without garnishes: Calories 181, Fat 4.3 g, Carbohydrates 26.3 g, Fiber 10.2 g, Protein 11.1 g

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  1. Nice post!! Nice Soup! 😀

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