Generally, this soup starts with the typical Chilean “sofrito”: onions, carrots, and celery. But since I did not have celery on hand, I cut the stems of the chard and chopped them small and cook them all together. At the end of the cooking time, I like to add some cream or milk to the soup. It was delicious.
Lentil soup with Swiss chard, Chilean recipe
for 6 people
- 1 medium onion cut into small cubes
- 1 large carrot diced
- 1 large bunch Swiss chard
- 1 big yellow or red potato
- 2 cups lentils
- 1 liter of vegetable broth or water
- 2 bay leaves
- 1/2 cup whole milk or cream
- salt, pepper
- In a large pot over medium heat. Heat 1 tablespoon of vegetable oil, add the onions, carrots, and chard stalks finely chopped. Cook and stir occasionally for 10 minutes.
- Add the potatoes, peeled and cut into medium cubes, and lentils. Add the vegetable broth, salt, and pepper. Stir and cook for 30 minutes. When it boils reduce heat to simmer.
- Mash some of the potatoes cubes with a fork, add the chard leaves cut into strips and milk or cream. Stir and cook for 5 minutes more.
- Taste and adjust the seasoning. Serve hot, sprinkled with Parmesan cheese or with a drizzle of olive oil.