Barley And Lentil Soup With Swiss Chard Recipes

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BARLEY LENTIL SOUP



Barley Lentil Soup image

Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.

Provided by justcallmetoni

Categories     Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 onion, coarsely chopped
2 garlic cloves, minced
1 large carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
salt
4 cups vegetable stock
2 cups water
1 cup brown lentils or 1 cup green lentil
1/4 cup barley
1/4 cup fresh parsley, chopped
1/4 cup nonfat plain yogurt (optional) or 1/4 cup low-fat plain yogurt (optional)
1 tablespoon fresh parsley, minced (optional)

Steps:

  • In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
  • Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
  • Stir in chopped parsley before serving.
  • To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

BARLEY AND LENTIL SOUP WITH SWISS CHARD



Barley and Lentil Soup with Swiss Chard image

Categories     Soup/Stew     Bean     Leafy Green     Low Fat     Quick & Easy     Low Cal     High Fiber     Low/No Sugar     Barley     Lentil     Winter     Healthy     Chard     Bon Appétit

Yield Makes 10 first-course or 6 main-course servings

Number Of Ingredients 11

1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils
4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 tablespoons chopped fresh dill

Steps:

  • Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
  • Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

LENTIL AND SWISS CHARD SOUP



Lentil and Swiss Chard Soup image

This soup combines the fiber and protein of the lentil with the high vitamin K in the chard.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 11

1 tablespoon olive oil, plus more for serving
1 medium onion, finely chopped (1 cup)
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup lentils, picked over and rinsed
1 can (14.5 ounces) diced tomatoes, in juice
2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
Coarse salt and ground pepper
Juice of 1/2 lemon
Bread, for serving (optional)

Steps:

  • In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
  • Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
  • Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.

HEARTY LENTIL & SWISS CHARD SOUP



Hearty Lentil & Swiss Chard Soup image

A comforting bowl of Hearty Lentil and Swiss Chard Soup can warm up your body and soul through the fall and winter months. The perfect healthy soup recipe!

Provided by Davida Lederle

Categories     Soup

Time 55m

Number Of Ingredients 14

2 large carrots, peeled and chopped
2 large celery stalks, chopped
1 large yellow onion, diced
1 tbsp olive oil
2 cups dry red split lentils (uncooked)
8 cups vegetable broth
1 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp cumin
1 1/2 tsp sea salt
1/2 tsp black pepper
1 large sweet potato (about 4 cups), chopped
1/2 head of Swiss chard, stemmed + chopped into bite-sized pieces
2 tsp red wine vinegar

Steps:

  • Heat up a large pot over medium heat and add olive oil.
  • Add in carrots, celery and onion and cook for 5 mins.
  • Add in lentils, vegetable broth and spices and bring to a boil.
  • Lower heat to a simmer and cover. Cook for 20 mins.
  • Add in sweet potato, cover and cook for another 20 mins.
  • Add swiss chard and red wine vinegar and cook for 5 more mins.
  • Serve warm. Will keep for up to 1 week in refrigerator. Freezes well.

LENTIL SOUP WITH SWISS CHARD



Lentil Soup With Swiss Chard image

I purchased swiss chard the other day and was looking for something to do with it. I stumbled upon a recipe which I promptly revamped. This has a little "kick" provided by the cayenne pepper. The kick can be enhanced by serving jalapeno pepper sauce on the side. Hope you enjoy!

Provided by PaulaG

Categories     One Dish Meal

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 cup dried lentils, sorted and rinsed
1 bunch swiss chard leaf, rinsed and roughly torn, touch stems removed
1 (16 ounce) can diced tomatoes
2 red potatoes, washed, cut in 1-inch cubes
1 white onion, chopped
2 medium carrots, scrubbed, sliced
3 garlic cloves, pressed
5 -6 cups chicken broth or 5 -6 cups vegetable broth
2 bay leaves
2 tablespoons fresh thyme, chopped
1 tablelspoon chopped fresh marjoram
1/4 cup fresh basil, chopped
1 teaspoon cumin
1 teaspoon seasoning salt (or to taste)
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper

Steps:

  • Place all ingredients in a 5 to 6 quart crockpot, stir, and cook for 4 hours on high or 6 to 8 hours on low.
  • Lentils and other vegetables should be cooked but not overly soft.
  • Remove bay leaves, stir and serve with fresh baked cornbread and jalapeno pepper sauce on the side.

BARLEY, SWISS CHARD, AND LIMA BEAN SOUP



Barley, Swiss Chard, and Lima Bean Soup image

Categories     Soup/Stew     Bake     High Fiber     Lunch     Ham     Barley     Lima Bean     Chard     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 15 cups, serving 6 as a main course

Number Of Ingredients 14

1 cup medium pearl barley
2 onions, chopped coarse
1 cup chopped carrot
2 large garlic cloves
2 tablespoons olive oil
3 quarts (12 cups) water
1 quart (4 cups) chicken broth
2 smoked ham hocks
4 parsley sprigs
1 cup chopped celery
1 pound Swiss chard, washed well and chopped coarse
a 10-ounce package frozen lima beans
1 teaspoon dried basil, crumbled
1/2 teaspoon dried thyme, crumbled

Steps:

  • In a baking pan toast the barley in a preheated 375°F. oven, shaking the pan occasionally, for 5 to 7 minutes, or until it is aromatic. In a large kettle cook the onions, the carrot, and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are browned. Add the water, the broth, the ham hocks, and the parsley and simmer the mixture, uncovered, for 1 hour. Add the toasted barley and the celery and simmer the mixture, uncovered, for 45 minutes. Transfer the ham hocks with tongs to a cutting board, discard the fat and bones, and chop the ham coarse. To the kettle add the ham, the Swiss chard, the lima beans, the basil, the thyme, and salt and pepper to taste and simmer the soup for 15 to 20 minutes, or until the chard is tender.

BARLEY AND LENTIL SOUP WITH SWISS CHARD



Barley and Lentil Soup with Swiss Chard image

A delicious soup recipe with barley, lentils, and Swiss chard.

Provided by Vickie Parks

Categories     Other Soups

Time 1h20m

Number Of Ingredients 12

1 Tbsp olive oil
1 1/2 c chopped onion
1 1/2 c chopped carrots
3 clove garlic, minced
2 1/2 tsp ground cumin
10 c low-sodium chicken broth or vegetable broth,
2/3 c pearl barley
14 1/2 oz can diced tomatoes (do not drain)
2/3 c dried lentils
4 c (packed) swiss chard, coarsely chopped
2 Tbsp fresh dill, chopped
salt and pepper, to taste

Steps:

  • 1. Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
  • 2. Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

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