1.21.2010

Wholesome Recipe of the Week

Lentil Chard Soup (adapted from "Food and Wine" magazine)
1 cup lentils (rinsed)
4 cups water
4 cups chicken stock
--bring to a boil, add 2 lg. chopped yukon gold potatoes then simmer 25 minutes or until lentils and potatoes are just tender.
4 strips bacon, fry till crispy remove from pan
in bacon grease saute 1 onion, 4 cloves garlic, 1/2 tsp red pepper flakes till soft. Add Coarsly chopped Swiss chard--stalks removed (I love the rainbow variety from Jimbo's) and wilt. Add to soup along with salt and pepper. Add to soup and simmer for 15 minutes. Juice 2 lemons and add to soup.
Serves about 6. Great with a salad and some crusty whole wheat bread.

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