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5/24/2013

The best thing one can do when it’s raining is to let it rain. ~Henry Wadsworth Longfellow

CHARD, LENTIL & POTATO SOUP (for the crock-pot…perfect for a rainy day)

This recipe is adapted from a kale and lentil soup that’s in Fresh from the Vegetarian Slow Cooker.

Ingredients

• 1 tbsp. olive oil
• 1 large yellow onion, chopped(Deeproots farm)
• 1 celery stalk, sliced
• 1 large carrot, sliced
• 2 garlic cloves, minced
• 1 large bunch Swiss chard, leaves torn into bite-sized pieces and stems sliced (Affinity Farm)
• 1 c. dried brown lentils, picked over and rinsed
• 4 medium Yukon Gold potatoes, cut into 1-inch pieces
• 6 c. vegetable broth
• 1 tbsp. soy sauce
• salt and pepper to taste

Instructions

Heat oil in a large skillet over medium heat. Add onion, celery, carrot, garlic, and stems from Swiss chard. Cover and cook until softened, about 8-10 minutes, stirring occasionally. Add cooked vegetable mixture, lentils, potatoes, broth, and soy sauce in a 4- to 6-cup slow cooker. Stir to combine, cover, and cook on low heat for 8 hours. Just before soup is finished cooking, bring a large pot of water to a boil. Place reserved chard leaves in boiling water and cook until tender, about 5 minutes. Drain well and stir into soup. Season with salt and pepper to taste.

This recipe is also good with kale and sausage.

See you on Tuesday!
Kim