Lentil Chard Soup Faki Me Seskoula Y Spanaki Recipe

Let me tell you about the time I discovered the coziest, most nourishing pot of soup that completely redefined “comfort food” for me: my lentil-chard soup. Imagine the heartiness of lentils meeting the vibrant green goodness of Swiss chard and spinach, all enveloped in a savory broth with a citrusy kick—that’s what you’ve got here, and it’s the ultimate hug in a bowl.

This Lentil Chard Soup, or Faki Me Seskoula Y Spanaki, is a dish I hold dear to my heart. Nutritious brown lentils, vibrant Swiss chard, and baby spinach star in this comforting soup that serves up a delightful dose of plant-based protein and vitamins.

And even if you are not particularly fond of the aforementioned legumes and greens, you might very well dig this rustic broth infused with the flavors of sauteed onion, carrots, and aromatic herbs and spices.

Lentil Chard Soup Faki Me Seskoula Y Spanaki Recipe Ingredients

• Lentils: High in protein and fiber, lentils are perfect for a hearty, healthy soup.
• Olive Oil: Rich in healthy fats, it adds smoothness and flavor.
• Onion: Provides a savory base, rich in antioxidants and flavor.
• Garlic: Adds a pungent flavor and offers numerous health benefits.
• Carrots: Adds sweetness and is a good source of beta-carotene.
• Swiss Chard and Spinach: Packed with vitamins, minerals, and fiber for a nutritious boost.
• Tomatoes: Contributes umami flavor and lycopene, beneficial for heart health.
• Lemon Juice and Red Wine Vinegar: Add a tangy, refreshing acidity to balance the flavors.

Lentil Chard Soup Faki Me Seskoula Y Spanaki Recipe Ingredient Quantities

• 1 cup brown or green lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup chopped carrots
• 4 cups vegetable broth
• 1 bunch Swiss chard, stems removed and leaves roughly chopped
• 1 cup baby spinach
• 1 can (14 oz) diced tomatoes, with juices
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• Fresh parsley, chopped for garnish (optional)

How to Make this Lentil Chard Soup Faki Me Seskoula Y Spanaki Recipe

1. In a big saucepan, warm the olive oil over medium heat. Toss in the diced onion and cook until see-through, roughly 4-5 minutes.

2. Add minced garlic and carrots and cook them for another 2-3 minutes until the garlic is fragrant.

3. Add the lentils, which have been rinsed, to the pot, and stir them well to ensure they combine with the onion and carrot mixture.

4. Add the vegetable stock and bring the mixture to a boil, then reduce the heat and let it simmer.

5. Combine the tomatoes (with their juices), oregano, thyme, and bay leaf in a pot. Cover the pot and let the soup simmer for about 20 to 25 minutes, or until the lentils are tender.

6. Incorporate the sliced Swiss chard and baby spinach into the pot. Stir well to combine and allow the greens to wilt, cooking for another 5 minutes.

7. Add salt and pepper to taste. Don’t forget to take out the bay leaf. Soup is delicious!

8. Add the lemon juice and red wine vinegar to the soup to brighten its flavors.

9. Pour the soup into bowls and garnish with freshly chopped parsley if you wish.

10. Serve this hot and enjoy a nutritious and sustenance-packed lentil-chard soup. He’s Pamela Katz. She teaches at the University of Texas (Austin) and is the author (with Igarashi) of the forthcoming Central American men’s book. Pam will tell you about lentils.

Lentil Chard Soup Faki Me Seskoula Y Spanaki Recipe Equipment Needed

1. Large saucepan or pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Ladle
8. Bowls for serving

FAQ

• Q: Can I use another type of lentils instead of brown or green?You can definitely use red or yellow lentils, but they aren’t as forgiving as green or brown lentils and can easily get mushy, as they cook up faster. If you were to use them in a recipe that really requires you to have whole, intact lentils, you could try partially cooking the red or yellow lentils, cooling them down, and then adding them to the dish at the end.
• Q: Can I substitute Swiss chard with another leafy green?Yes, you can use kale, beet greens, or collard greens as substitutes.
• Q: Is there a way to make this recipe ahead of time?A: Indeed, the soup can be prepared in advance and kept in the refrigerator for as long as 3 days, or in the freezer for up to 3 months.
• Q: How can I make this soup more filling?A: Add cooked rice, quinoa, or pasta to the soup for added sustenance.
• Q: What can I use if I don’t have fresh parsley for garnish?You can substitute cilantro or dill or omit the garnish altogether.
• Q: Can I omit the tomatoes?Yes, but it will change the flavor a bit. You might want to compensate by adding more broth or water to keep it the same consistency.
• Q: How do I store leftovers?A: An airtight container in the fridge will keep it fresh for up to 3 days. For anything longer than that, the freezer is your friend.

Lentil Chard Soup Faki Me Seskoula Y Spanaki Recipe Substitutions and Variations

Substitutes for Lentils: Mix with an equal amount of split peas or small, dried beans like navy beans.
Sunflower oil or canola oil can be used in place of olive oil.
Swiss chard: Kale or collard greens can replace chard.
Diced tomatoes: Instead, you can use fresh tomatoes, which should be diced, or use bushels of crushed tomatoes.
Red wine vinegar. Use the same amount of either apple cider vinegar or balsamic vinegar.

Pro Tips

1. Soak Lentils: For a creamier texture and reduced cooking time, consider soaking the lentils for a few hours before cooking. This also helps in improving digestibility.