Author Notes
This soup is equally good eaten warm or chilled, it filled with fresh chard from the garden, puy lentils and pot barley to keep you full —Sarah Shermann
Continue After Advertisement
Ingredients
-
1 tablespoon
Ghee
-
2
medium Spanish onions, finely chopped
-
2 tablespoons
Tomato puree
-
1 tablespoon
thyme
-
1 cup
Puy Lentils, rinsed
-
1 cup
Pot Barley
-
1
can of tomatoes
-
2 bunches
Swiss Chard, stalks cut off leaves torn into 2 inch pieces
-
1 cup
finely chopped celery
-
Salt and pepper to taste
Directions
-
In a large saucepan with a lid, heat the Ghee over medium-high, add the onion and cook, stirring, until softened and browned, 5 minutes.
-
Add tomato paste, thyme and celery, stir to combine.
-
Add the lentils and pot barely, 5 cups of stock, and tinned tomatoes with their juice; bring to a boil.
-
Reduce heat and simmer, covered, 25 minutes
-
Add chard leaves, season with salt and pepper, cook till chard is tender around 20 minutes
-
Serve warm with crusty bread or cold
See what other Food52ers are saying.