Noodles With Lentils Carrots And Swiss Chard Recipes

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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.

SWISS CHARD WITH LENTILS AND FETA CHEESE



Swiss Chard With Lentils and Feta Cheese image

Make and share this Swiss Chard With Lentils and Feta Cheese recipe from Food.com.

Provided by Paris D

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1/2 cup yellow onion, small-dice (from about 1/2 medium onion)
2 garlic cloves, finely chopped
1/4 teaspoon black pepper, freshly ground
1 cup brown lentils
2 cups organic free range fat free chicken broth
12 ounces swiss chard (about 1 bunch)
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon black pepper, freshly ground
4 teaspoons red wine vinegar
1/2 cup feta cheese, crumbled (about 2 1/2 ounces)

Steps:

  • Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the lentils, stir to combine, and add the chicken broth. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.
  • Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside.
  • Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the chopped chard leaves, measured salt, and measured pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.
  • Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.

Nutrition Facts : Calories 306.8, Fat 11.5, SaturatedFat 3.9, Cholesterol 16.7, Sodium 614.4, Carbohydrate 35.4, Fiber 16.5, Sugar 3.5, Protein 16.9

LENTILS WITH SAUSAGE AND SWISS CHARD



Lentils with Sausage and Swiss Chard image

Categories     Onion     Sauté     Dinner     Sausage     Lentil     Carrot     Fall     Chard     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 main-course servings

Number Of Ingredients 10

8 ounces sweet Italian turkey sausage (about 2 links), casings removed, sausage finely crumbled
1/2 cup chopped peeled carrot
1/2 cup chopped onion
2 garlic cloves, minced
1 1/3 cups dried lentils
1 bay leaf
1 teaspoon fennel seeds
1 teaspoon chopped fresh rosemary
2 1/2 cups (or more) water
1 pound Swiss chard (about 1 large bunch), thick stems and ribs cut away and discarded, leaves coarsely chopped

Steps:

  • Sauté sausage in large deep nonstick skillet over medium-high heat until cooked through, about 6 minutes. Drain any excess fat from skillet. Add carrot, onion and garlic to skillet; sauté until vegetables begin to soften, about 5 minutes. Stir in lentils, bay leaf, fennel seeds and rosemary. Add 2 1/2 cups water and bring to boil. Reduce heat to medium-low, cover and simmer until lentils are almost tender, about 20 minutes.
  • Place Swiss chard atop lentils; cover and cook until lentils are tender and chard is wilted and tender, adding more water if mixture is dry, about 7 minutes. Stir to blend. Season with salt and pepper. Discard bay leaf.

FRENCH LENTILS WITH CHARD



French Lentils with Chard image

This hearty one-dish vegetarian meal is meant to appeal to families that include a mix of meat-eaters and vegetarians. A great pot of beans or lentils, even when you add to it a bunch of chard from the farmers' market, costs no more than $4 to make, and it feeds four to six people. This combo of lentils and greens is inspired by a classic preparation for the tasty French Le Puy green lentils that traditionally includes salt pork and/or bacon and sausage. For this vegetarian version, I don't insist on Le Puy lentils, although I highly recommend them. Meat eaters in the family might want to accompany this with sausage, cooked separately or with the lentils. I recommend topping the lentils with goat cheese or feta.

Provided by Martha Rose Shulman

Categories     dinner, one pot, main course

Time 1h10m

Yield Serves 4 to 6

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 onion, chopped
2 carrots, chopped
1 celery stalk, chopped
4 large garlic cloves, minced
1 pound lentils, preferably imported green lentils, washed and picked over 2 1/4 cups
A bouquet garni made with 2 bay leaves, a Parmesan rind and a sprig or two each of thyme and parsley
Salt
freshly ground pepper
1 bunch Swiss chard (3/4 to 1 pound), stemmed, washed and coarsely chopped
Freshly grated Parmesan, crumbled goat cheese or feta for serving

Steps:

  • Heat the olive oil over medium-high heat in a heavy soup pot or Dutch oven. Add the onion and cook, stirring, until it begins to soften, about 3 to 5 minutes. Add the carrot and celery and cook, stirring, until all the vegetables are tender, about 5 minutes. Add the garlic and continue to cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, 2 quarts water and bouquet garni. Bring to a boil, reduce the heat, and simmer 40 minutes. Add salt and pepper to taste. Remove the bouquet garni.
  • Stir the chard into the simmering lentils. Cook another 10 minutes or so, until the lentils and greens are tender. The chard should be tender but still bright. Taste, adjust seasonings and serve, passing the cheese at the table for sprinkling. Alternatively, transfer to an oiled baking dish, top with rounds of goat cheese, crumbled feta or grated Parmesan, and heat through in a medium oven.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 3 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 455 milligrams, Sugar 4 grams

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