Seeing (And Eating) Green
Indy food blog A Couple Cooks is inspiration for spring's leafy greens
Ingredients
SERVINGS: Serves 4 to 6
- 4 cloves garlic
- 2 medium yellow onions
- 3 carrots
- 2 medium sweet potatoes
- 1 bunch rainbow Swiss chard
- 2 tablespoons olive oil
- 8 cups vegetable stock (or, 6 cups broth plus 2 cups water)
- 1 1/2 cups brown lentils
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Kosher salt
- Fresh ground pepper
- White wine (optional)
Instructions
1. Prepare the vegetables: Mince garlic; dice onions; peel and chop carrots into small pieces. Wash sweet potatoes, then chop them into small pieces. Wash chard, remove stems and chop leaves into bite-size pieces.
2. In a medium soup pot over medium heat, drizzle olive oil in the bottom of the pan. Add the onions and sauté until they soften, about 4 minutes. Add carrots, garlic and 1/2 teaspoon kosher salt; sauté for 3 to 4 minutes, until softened.
3. Add sweet potato, vegetable broth, lentils, thyme and oregano. Bring to a boil.
4. Reduce to low heat and simmer for 30 to 35 minutes, until the lentils are soft. In the last 2 minutes, add the chopped chard and simmer until tender. Taste, then add additional kosher salt (about 1/2 teaspoon or so) and fresh ground pepper to taste. If desired, add a tablespoon or so of white wine to finish.
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