Syrian Lentil and Chard Soup

Alayna: Swiss chard tastes like everything I love about the jungle when it rains (don't post that on the blog)

Soupsters, meet our new friend Mr. Swiss Chard. What's one of my favorite things about Monday's Soups you ask? It's getting to know new vegetables that I used to be scared of and would avoid in the market. And then getting to know them so well I start to call them by names (think Ernst the Eggplant).

Last week, somewhat impulsively, I was meandering around Whole Foods when I noticed they had big leafy bunches of swiss chard. Even though it was a Saturday (aka not Monday) I bought it and immediately texted Alayna. You see Alayna and I have been occasionally swapping in kale for chard because sometimes it's difficult to find chard. I think deep down inside we both knew we were sort of avoiding chard because we are both creatures who do not like change (not "change" as in living in a different cultures/meeting new people, but "change" as in not eating an apple at exactly 11am every morning. We're Virgos, it's a weakness.). Regardless, I should have tried chard earlier. I am hyper aware that it's so freaking healthy for you. So why on earth was I scared of a leafy vegetable that tastes like our natural habitat, it's way up my alley... I am proud to say that today my friends, we are no longer chard virgins.

Last night, as Alayna and I very happily enjoyed this WONDERFUL soup and said how much we love chard we mused how last time this year we met Ms. Kale. To think a year ago I didn't cook with kale. Ah. Mazing. How did I eat kale chips? What did I add to stews? I have no idea.

I sense Swiss (and Rainbow) chard will enter my life with the same sustainability and joy-- yes, joy-- as kale has. Man, do I love leaves.

Lastly, enjoy rainbow chard's red stems! I might have had a little freak when Alayna added them to the soup and I thought Red = Poison. But yeah, I'm a neurotic nutbag and we're both still ticking today.

Syrian Lentil and Chard Soup

*Little known fact, although I have measuring cups, I mostly just measure things in mugs. Not sure why, but it's true. Also: still don't have measuring spoons... don't find it impedes baking at all
** This soup apparently is supposed to be served cold, although it was delicious warm

• in a smaller pot, put two mugs of green lentils in with 2 mugs of water and one mug of chicken broth (or all water if your vegan/veg), cover and bring to a simmer, stirring occasionally and adding more broth or water as necessary to keep it pretty liquid
  
• after about twenty minutes of pot one cooking, chop up about 6 cloves of garlic and saute in olive oil, adding one chopped yellow onion and 4 chopped celery sticks when the garlic gets fragrant (about 5 minutes)
• tear two bunches of rainbow (or regular) swiss chard into pieces and chop up the stems, rinsing before you put them into the pot
• when the onion and celery are getting translucent, add the chard to the big pot and cook covered for about 5-7 minutes until wilted
• add in the lentils and stir in the juice of one lemon, salt and pepper to taste and more chicken broth or water to get it to a soupy consistency
  
• Let it all simmer together a few more minutes and enjoy!

Garbanzo Lentil Soup

Meet Toaster. She's got an eye for trouble and eye for good soup. Alayna is in Florida so I have to do soup solo. I invited my best pal Zach over who pretended at first he wasn't madly in love with my new feline bestie, until she starting purring all over him and now look at them. All soupin' in love.

The few times I've had to make soups without Alayna they turn out a little Mehhhh but this one is a winner. It's just spicy enough to be exciting but not over the top. Lentils are good for us too.... Dang, I just did a little research, check this out:

Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein-all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils. This tiny nutritional giant fills you up--not out.

Zach! It's a mighty good thing you ate two bowls of this stuff maybe your shockingly high cholesterol levels will start to decline. What, did you not want me to tell the world about that?

Zach liked this soup so much he wrote a haiku:
I love lentil soup
Because it's as fun to eat
As it is to poop

Zach, that's disgusting. But it's sort of true. You know why? Because lentils are such an excellent source of fiber. Alright soupies, go and clean out your clogged post-Christmas systems with this winner.


Garbanzo Lentil Soup

• Heat olive oil in heavy large saucepan over medium-high heat.
  
• Add 1 onion & 3 cloves of garlic; sauté until golden, about 13 minutes.
  
• Mix in 1 teaspoon of cayenne and 3 dried red peppers chopped and a handful or two of chopped carrots
  
• Add 6 cups of chicken broth and 1 bunch of kale
  
• Increase heat; bring to boil.
  
• Add 1 lb of lentils and 1 14 oz. can of garbanzos beans, 1 package of mushrooms; reduce heat to medium, a twig of thyme and rosemary
  
• Cover; simmer until lentils are tender, stirring twice, about 30(ish!) minutes