Guess what!? Earlier this summer, we discovered the Wychwood Barns farmer’s market pretty close to where we live! And by pretty close, I mean it’s a two kilometer walk up a giant hill. But that isn’t really so bad! And best of all, we have been able to find tons of delicious and fresh produce to use in some exciting new recipes! This week we are featuring rainbow chard in our hearty and healthy red lentil, sweet potato & chard soup!
We also realized as we were preparing to make this soup, we have a few recipes that use green lentils (such as kale and lentil stew, as well as the lentil burgers), however this is the first time that either of us has cooked with red lentils. I did not realize how much of a difference using one or the other would make! The red lentils do have a somewhat different flavour, yet the biggest difference we found was in the end consistency of the soup. As red lentils are somewhat smaller than their green cousins, they tend to break down a bit faster and easier with cooking. Therefore while green lentils contribute to the consistency of a recipe by keeping their shape and giving you something to chew, red lentils break down and add a creaminess to the soup that adds more to the texture of the broth. Overall, it was a really nice addition that we want to explore with more soup recipes in the future!
We enjoyed this soup so much that we made it twice in one week! And also, the bunch of chard we got from the farmer’s market was huge and we wanted to use up the chard. But honestly, it has quickly made its way onto our list of favourite soups! It freezes well, so you can whip up a couple of batches and keep the in the freezer for when you just don’t have time to cook up a meal but want to stay healthy!
2 large carrots, chopped
3 large celery stalks, chopped
2 small yellow onions, diced
2 Tbsp olive oil
2 cups red split lentils (uncooked)
4 cups vegetable broth
4 cups water
1 tsp dried thyme
1/2 tsp dried rosemary
1 tsp black pepper
1 large sweet potato, chopped
3/4 head of Swiss chard, washed and chopped (stems included)
2 tsp red wine vinegar
In a deep pan or soup pot (we use our wok), heat olive oil over medium heat. Cook carrots, celery and onion for about 5 minutes until onion is soft and translucent. Add in water, vegetable broth, lentils, and spices. Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Add in the sweet potato, keep covered and cook for another 20 minutes. Add red wine vinegar and Swiss chard and cook for 5 minutes. Enjoy!