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Photo: Jacob Fox
Active Time:35 minsTotal Time:55 minsServings:6Jump to Nutrition Facts
Active Time:35 minsTotal Time:55 minsServings:6
Active Time:35 mins
Active Time:
35 mins
Total Time:55 mins
Total Time:
55 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8slicescenter-cut bacon6clovesgarlic, minced1 ½cupschopped onion1cupchopped carrots1large bunch Swiss chard, stems and leaves separated and chopped6cupslow-sodium chicken broth1 ½cupsred, green, and/or black lentils, such as Nature’s Earthly Choice Lentil Trio1 ½teaspoonssmoked paprika½teaspoonground cumin1teaspoonsalt1teaspoonground pepper10.5-ounce packagefresh rosemary (about 8 sprigs)
Cook Mode(Keep screen awake)
Ingredients
8slicescenter-cut bacon
6clovesgarlic, minced
1 ½cupschopped onion
1cupchopped carrots
1large bunch Swiss chard, stems and leaves separated and chopped
6cupslow-sodium chicken broth
1 ½cupsred, green, and/or black lentils, such as Nature’s Earthly Choice Lentil Trio
1 ½teaspoonssmoked paprika
½teaspoonground cumin
1teaspoonsalt
1teaspoonground pepper
10.5-ounce packagefresh rosemary (about 8 sprigs)
DirectionsCook bacon in 2 batches in a large pot over medium heat until crisp, 5 to 6 minutes. Transfer to a paper-towel-lined plate, reserving 2 Tbsp. drippings in the pot. Crumble the bacon and reserve for the topping.Add garlic, onion, carrot, and chard stems to the pot; cook over medium heat until softened, 5 to 6 minutes. Add broth, lentils, smoked paprika, cumin, salt, and pepper. Bring to a boil. Reduce heat to low. Tie rosemary sprigs together with butcher’s twine or secure in a cheesecloth bag. Add the rosemary to the soup, gently pressing into the liquid and stirring. Cover, leaving the lid slightly ajar to allow steam to escape and prevent the lentils from boiling over. Simmer until the lentils are tender, about 20 minutes. Remove and discard the rosemary sprigs.Transfer 2 cups of the soup to a blender. Remove the center piece of the lid (to let steam escape), secure the lid on the blender, and cover with a kitchen towel. Puree until smooth (use caution when blending hot liquids). Return the blended soup to the pan.Stir in the chopped chard leaves; cook until wilted, 1 to 2 minutes. Top each serving with bacon.To make aheadRefrigerate for up to 4 days or freeze for up to 4 months.EquipmentButcher’s twine or cheeseclothOriginally appeared: EatingWell.com, January 2021
Directions
Cook bacon in 2 batches in a large pot over medium heat until crisp, 5 to 6 minutes. Transfer to a paper-towel-lined plate, reserving 2 Tbsp. drippings in the pot. Crumble the bacon and reserve for the topping.Add garlic, onion, carrot, and chard stems to the pot; cook over medium heat until softened, 5 to 6 minutes. Add broth, lentils, smoked paprika, cumin, salt, and pepper. Bring to a boil. Reduce heat to low. Tie rosemary sprigs together with butcher’s twine or secure in a cheesecloth bag. Add the rosemary to the soup, gently pressing into the liquid and stirring. Cover, leaving the lid slightly ajar to allow steam to escape and prevent the lentils from boiling over. Simmer until the lentils are tender, about 20 minutes. Remove and discard the rosemary sprigs.Transfer 2 cups of the soup to a blender. Remove the center piece of the lid (to let steam escape), secure the lid on the blender, and cover with a kitchen towel. Puree until smooth (use caution when blending hot liquids). Return the blended soup to the pan.Stir in the chopped chard leaves; cook until wilted, 1 to 2 minutes. Top each serving with bacon.To make aheadRefrigerate for up to 4 days or freeze for up to 4 months.EquipmentButcher’s twine or cheesecloth
Cook bacon in 2 batches in a large pot over medium heat until crisp, 5 to 6 minutes. Transfer to a paper-towel-lined plate, reserving 2 Tbsp. drippings in the pot. Crumble the bacon and reserve for the topping.
Add garlic, onion, carrot, and chard stems to the pot; cook over medium heat until softened, 5 to 6 minutes. Add broth, lentils, smoked paprika, cumin, salt, and pepper. Bring to a boil. Reduce heat to low. Tie rosemary sprigs together with butcher’s twine or secure in a cheesecloth bag. Add the rosemary to the soup, gently pressing into the liquid and stirring. Cover, leaving the lid slightly ajar to allow steam to escape and prevent the lentils from boiling over. Simmer until the lentils are tender, about 20 minutes. Remove and discard the rosemary sprigs.
Transfer 2 cups of the soup to a blender. Remove the center piece of the lid (to let steam escape), secure the lid on the blender, and cover with a kitchen towel. Puree until smooth (use caution when blending hot liquids). Return the blended soup to the pan.
Stir in the chopped chard leaves; cook until wilted, 1 to 2 minutes. Top each serving with bacon.
To make ahead
Refrigerate for up to 4 days or freeze for up to 4 months.
Equipment
Butcher’s twine or cheesecloth
Originally appeared: EatingWell.com, January 2021
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Nutrition Facts(per serving)261Calories4gFat39gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
