Preparation : 15 min Cooking : 1 h
1/2 cup green-brown lentils (dried) 90 g
1 onions, finely chopped 200 g
2 carrots, finely chopped 200 g
3 cups Swiss chard, coarsely chopped and packed 280 g
2 cloves garlic, minced
1 1/2 tbsp olive oil 23 mL
1 tsp ground cumin 2 g
3 cups chicken broth 750 mL
3 cups water 750 mL
1/2 cup pearl barley 90 g
1 1/4 cup canned tomatoes (diced) 320 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Before you start
It is not necessary to soak the lentils in advance.
Rinse and drain the lentils, then set aside.
Prepare the vegetables: Finely chop the onion and carrots; coarsely chop the Swiss chard (green and white parts); and mince or press the garlic. Set aside.
Heat the oil in a large pot over medium heat. Add the onion then sauté 3-4 min until soft. Add the carrots, then sauté 5 min with occasional stirring, until they are golden-coloured. Add the garlic and stir 1 min, then add the cumin and stir 1 min. Pour in the broth, water and barley. Bring to a boil, then reduce the heat, cover and simmer 25 min.
Stir in the tomatoes and lentils. Continue to simmer, covered, until the lentils and barley are tender, 25-30 min.
Add the chard to the soup, cover and simmer until the chard is tender, about 5 min. Season with salt and pepper to taste. Thin the soup with more broth or water, if desired. Ladle the soup into bowls and serve.
The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.