soup spoon in hand

April 30 2010 by Kristin at The Kitchen Sink in Uncategorized » 17 comments

The recipe for this soup should have arrived on this site months ago. Years ago, even. In the many days between my first batch of this brothy lentil soup, marbled with emerald strands of Swiss chard, and today, I have made the soup countless times, returning to it for its heartiness, its restorativeness, its ease. And I’ve thought several times about sharing the recipe with you, believe me, I have. But, until now, I’ve always decided against it in the end. I know exactly what’s stood between this soup and me on the one side and you out there in the Internet on the other side—and I’m not proud of it.

It’s this: Vanity.

Simply put, the soup is ugly. A bowlful of it is busy, a little cloudy, a camoflauge-inspired palate of browns and drab greens. Like I said, u.g.l.y. Even so, I love it. So, I implore you: please, please look past this soup’s appearance.

Which won’t be all that hard to do once you’re sitting behind a bowl of the soup, napkin over your knee, soup spoon in hand. The aroma will hit you first: earthy, but bright—a promising start. Next, you’ll drag your spoon through the soup and slurp tentatively at the broth. Now this is not what you expected: still earthy, but there’s a zing of lemon and a spark of spice, too. A fresh hint of grassiness lingers in the background and if you didn’t know it was there, you might wonder at it for a while before it’ll hit you: cilantro! Brilliant, you’ll think!

Emboldened, this time you’ll spoon up some of the soup’s many fillings along with the broth. A single spoonful could hold a slip of chard, a few brown lentils, a flake of red chili pepper, a speck of garlic, a minced cilantro leaf, a small square of translucent onion. Texturewise, the chard and the lentils are the stars. A study in contrasts, the chard is slippery and silken, while the lentils are sturdy, retaining their bite, rather than yielding into near-mush like they do in so many soups.

By this time, you’re filling your spoon again and again and you can’t deny it: you’ve fallen for the soup—ugly or not.

Lentil & Swiss Chard Soup
Food & Wine

Yield: 6 Servings

Note: If you’re not a cilantro lover, feel free to omit it. I’ve done so a couple times and it’s still a great soup.

1 cup brown lentils, rinsed
4 cups water
4 cups homemade chicken stock or low-sodium broth
salt
3 tablespoons olive oil, plus more for serving (optional)
1 large onion, finely chopped
pinch of crushed red pepper
4 garlic cloves, finely chopped
1/2 cup coarsely chopped cilantro
1 bunch green Swiss chard (1 1/4 pounds), ribs removed and reserved for another use, leaves coarsely chopped
1/3 cup freshly-squeezed lemon juice
freshly ground black pepper

In a medium saucepan, combine the lentils with the water, stock and 1 1/2 teaspoons of salt and bring to a boil. Cover partially and cook over moderately low heat until the lentils are barely tender, about 25 minutes.

Meanwhile, heat the 3 tablespoons of olive oil in a large skillet. Add the onion, crushed pepper and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, 7 to 8 minutes. Add the garlic and cilantro and cook for 1 minute. Gradually add the chard leaves and cook, stirring occasionally, until wilted, about 3 minutes.

Add the chard to the lentils, cover partially, and simmer until thickened, about 15 minutes. Stir in the lemon juice and season with salt and pepper. Ladle the soup into bowls, season with pepper and olive oil and serve.

17 comments so far. »
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The Duo Dishes says on April 30 2010 at 10:08 am:

This is an interesting recipe for cilantro. Never would’ve though it’d pair well with lentils, but it sounds really good.
Dawn (KitchenTravels) says on April 30 2010 at 10:34 am:

Beauty is in the eye of the beholder. And I think this soup is beautiful. Luckily (?) it’s still cold enough here in No. Cal. that hot, homemade soup is appropriate.
carolyn says on April 30 2010 at 10:53 am:

this sounds like a beautiful soup to me! who wouldn’t want a bowl of this? thanks so much for deciding to share. and, btw, your pictures are lovely. i’d totally reach through my screen with a spoon, if that was possible.
heather @ chiknpastry says on April 30 2010 at 11:01 am:

wait – you spend time putting a napkin on your knee?!! wow….. i’m lucky to bring one to the table .

soup sounds great. i really need to get into cooking lentils!
The Rowdy Chowgirl says on April 30 2010 at 11:06 am:

I love this! A brothy lentil soup instead of the usual porridge-like winter kind sounds perfect for this time of year.
kate says on April 30 2010 at 5:38 pm:

You know, that same sentiment has kept me from sharing lentil recipes too. Lentils aren’t beauty queens, but they rock the nutritional side and need to be a force to reckon with. Ugly yes, delicious beyond description and this soup looks all that. I’ve made many pots of amazing lentil soup, with chard and without and I am in whole-hearted agreement.
molly says on April 30 2010 at 5:52 pm:

Vanity, schmanity — this soup needs an audience! I’m a frustrated lentil soup loather, wanting to love it, but always finding it too stodgy, too bland. This, I dare say, is everything I’ve always wanted. 1/3 c of lemon juice? Chard by the bushel? Cilantro?? Heck, yeah! By which I mean, thanks.
lindsay says on April 30 2010 at 8:38 pm:

As one who is just starting on this journey of food and a blog, I want to thank you for inspiring me with your pictures, words and recipes. A true gift.
Barbara says on May 03 2010 at 5:32 am:

Lentils are certainly not the most colorful to photograph,that’s for sure! But boy, are they good. And good for you. If is weren’t so darn hot down here right now, I’d make this soup today! Yum.
my little expat kitchen says on May 03 2010 at 7:23 am:

I don’t think this soup is ugly. I LOVE lentils and especially lentil soup so much, I don’t even care how they photograph. Besides, I always enjoy your photography, you made them look yummy!
Magda
Jacqui says on May 03 2010 at 10:34 am:

i have so much trouble making any soups look good, but yours looks beautiful! i’m glad you shared this with us…just because every dish can’t be a supermodel, doesn’t make them any less special.
Copper apron sink says on May 03 2010 at 3:51 pm:

Wow! Simple easy to follow recipe that tastes great! I bookmarked your site I’ll definitely be coming back for more recipes to try on my cooking journey!
Andrea [bella eats] says on May 04 2010 at 11:35 am:

Kristin – I have a curried lentil soup recipe that we make over and over and over again. I’ve photographed it countless times for Bella Eats and am never happy with the photos, so have never shared it. I am glad that you looked beyond appearance and realized the value of sharing a recipe so good and delicious with your readers, and hope I can muster up the courage to do the same!
Caroline @ whippedtheblog says on May 06 2010 at 11:38 am:

Anything with cilantro sounds good to me!
Magdalena says on May 06 2010 at 2:18 pm:

Hello; you know, when I was entering your blog I was a little bit afraid…this is because of rhubarb (which I do not like), which apparently is a blogger king at the moment. What a nice change, nice to read your recipe tonight …
Kristin at The Kitchen Sink says on May 06 2010 at 8:20 pm:

Thanks, everyone! You guys are awfully nice to this ugly soup (not to mention me).
Melissa says on October 07 2011 at 8:58 am:

I will never turn down a bowl of lentil soup, so believe me when I say this is the best lentil soup you will ever have or make!