When I need to feel like I'm eating something healthier, lentil soup makes me feel darn good - plus it's delicious, and it's filing. When I'm extra hungry I enjoy putting an egg with cheese on too. This is easy to throw together in less than an hour, and it pairs quite nicely with a light to medium bodied red wine on a cold winter night.
1 pound French green lentils
1 onion, chopped
1 leek, chopped
1 bunch Swiss Chard, chopped
3-4 cloves garlic, diced
2 glugs of good olive oil, plus some more to drizzle on top at the end
2 teaspoons cumin
1 teaspoon red chili pepper flakes
1 teaspoon apple cider vinegar
1 medium carrot, diced
3 stalks celery, diced
2 quarts chicken stock
1/2 cup white wine
Grated Parmesan Cheese for serving
Cover the lentils with hot water in a bowl, and let sit for 15 minutes. Drain.
In a large pot, heat the oil on medium heat. Add onions, leek, garlic, cumin, salt and pepper and sauté until the vegetables are tender, about 15 minutes. Add the carrots and celery and cook for 10 more minutes. Add the chicken stock, and lentils, stir well. Cover the pot and bring everything to a boil. Reduce the heat to a medium-low, add Chard, and simmer uncovered for 30-40 minutes, until the lentils are tender yet slightly al dente. Throw in the wine and the apple cider vinegar, add more seasonings if needed, and stir. Let the ingredients make friends for another 5 minutes, and then serve hot, drizzled with olive oil, chili pepper flakes, and a large pinch of grated Parmesan. Feel free to top with a fried egg (optional). Enjoy!