It's getting cold and I am ready for soup. My mother and grandmother are in town and this was put together for lunch with items pulled my pantry and swiss chard that was ready to come in from the garden. This lentil soup is, as far as soups go, a quick and easy production that really hits the spot.
Lentil and Chard Soup
1 tbsp. vegetable oil
1 yellow onion, roughly diced
2 carrots, shaved and coined
2 cloves garlic, minced
1/2 cup red wine*
2 cups dry lentils
2 cups broth, chicken or vegetable
2 cups water
1 - 8 oz. can of diced or crushed tomatoes
1 tbsp brown sugar
2 bay leaves
1 sprig oregano
Salt and pepper to taste
6 stalks swiss chard, roughly chopped
Heat the vegetable oil in a large pot over medium-high heat. Sweat the onions for 2-3 minutes then add in the carrots and cook together for another 2 minutes. Add in the garlic and a pinch of salt and then let everything cook for 2-3 minute longer. Add in the red wine and cook off the alcohol, and then add in the lentils, brother, tomatoes, brown sugar, and herbs. Let this come to a boil and then reduce down to low-medium heat, cover and let simmer for about 25 minutes. Add in the roughly chopped chard leaves and stalks, and let simmer for another 5 minutes. Add salt and pepper to taste, and then enjoy!
*I usually have a little excess wine on hand to cook with, but if you are in a jam and need a substitute, I have found that red grape juice with a cap full of red wine vinegar works well.