A Soup Of Lentils Bacon And Chard Recipes
A SOUP OF LENTILS, BACON, AND CHARD
Steps:
- Peel the onion and chop it finely, then let it soften in a deep pan over medium to low heat with a little olive oil. Peel the garlic, slice it thinly, then add to the onion with the chopped bacon or pancetta. Chop the parsley and stir it in.
- Wash the chard thoroughly, set aside four beautiful stalks and their leaves, then separate the remaining stalks and leaves. Chop the stalks coarsely and set the leaves aside. Add the chopped chard stalks to the onion and bacon and continue cooking,
- Wash the lentils thoroughly, then stir them into the onion and bacon. Pour over the stock or water and bring to a boil, skimming off any froth that comes to the surface. You can add a bay leaf or two if you like. Decrease the heat so that the lentils simmer merrily, then almost cover the pot and simmer until they are tender, but far from collapse-about thirty minutes, depending on your lentils.
- Tear the reserved chard leaves up a bit. Stir them into the soup. Steam the reserved whole leaves and stalks until tender.
- Season the soup with salt, black pepper, lemon juice, and the mint leaves, tasting as you go. Ladle the hot soup into warm bowls, add the steamed chard, and serve with more lemon and mint for those who want it.
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- Cook bacon in 2 batches in a large pot over medium heat until crisp, 5 to 6 minutes. Transfer to a paper-towel-lined plate, reserving 2 Tbsp. drippings in the pot. Crumble the bacon and reserve for the topping.
- Add garlic, onion, carrot, and chard stems to the pot; cook over medium heat until softened, 5 to 6 minutes. Add broth, lentils, smoked paprika, cumin, salt, and pepper. Bring to a boil. Reduce heat to low. Tie rosemary sprigs together with butcher's twine or secure in a cheesecloth bag. Add the rosemary to the soup, gently pressing into the liquid and stirring. Cover, leaving the lid slightly ajar to allow steam to escape and prevent the lentils from boiling over. Simmer until the lentils are tender, about 20 minutes. Remove and discard the rosemary sprigs.
- Transfer 2 cups of the soup to a blender. Remove the center piece of the lid (to let steam escape), secure the lid on the blender, and cover with a kitchen towel. Puree until smooth (use caution when blending hot liquids). Return the blended soup to the pan.
- Stir in the chopped chard leaves; cook until wilted, 1 to 2 minutes. Top each serving with bacon.
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- Wash the chard and with a knife separate the leaves from the stems. Chop the stems and slice the leaves (but keep leaves and stems separate).
- In a large pot or Dutch oven warm the olive oil, add onion and cook until soft and translucent, about 5 minutes.
- Add the lentils, the chopped stems and the broth (alternately, warm water will work too). Bring to the boil.
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A SOUP OF LENTILS, BACON AND CHARD RECIPE | EAT YOUR BOOKS
Web Franci on January 02, 2012 . I personally loved this recipe, much more than Ottolenghi's chard and lentils soup. Cooked in a pressure cooker for 25 minutes before adding the chards leaves.
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