Lentil Soup with Swiss Chard
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils
- 1 liter water
- 200 g Swiss chard
- 1 leek
- 0.5 ½ onion (s)
- 80 g butter
- 125 ml olive oil
- Salt and pepper, black
- 1 small can saffron
Print Recipe
Pin Recipe Instructions
- Cook the lentils in approx. 1 l salted water for approx. 40 minutes until soft.
- In the meantime, cut the leek into strips, dice the onion and cut the chard into pieces. Stew everything in butter and half of the oil (do not brown). Then salt, pepper and add tomato paste.
- When the lentils are done, pass half of them through (sets the bond) and put them back in the pan. Add the vegetables, stir in a little of the saffron and season with salt and pepper. Briefly bring to the boil again, then add a dash of olive oil before serving.
- Attention: Really use as much oil and butter as indicated!
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