Lentil Chard Soup with Brown Rice

Lentil Chard Soup with Brown Rice

Surprisingly, this was a hit with my family. The chard is packed full of vitamins including K, A, C, magnesium, potassium, and iron. I think the amount I’ve included here could easily be doubled without overpowering the soup. The soup was good without the addition of the mozzarella—cheese is sometimes used to entice my children to eat something they otherwise wouldn’t have.

·         ½ onion, chopped

·         2 large carrots, peeled and diced

·         5 cloves garlic, peeled and minced

·         2 TB olive oil

·         8 cups water

·         2 TB chicken soup base (GFCF)

·         1 ¼ cups lentils, sorted and rinsed

·         2 TB tomato paste

·         1 cup red wine (I used cabernet sauvignon)

·         ½ cup brown rice

·         2 cups chopped Swiss chard

·         ½ cup mozzarella, diced

Sauté onions, carrots, and garlic in olive oil until tender.  Add water, soup base, lentils, tomato paste, brown rice, and wine. Bring to a boil and simmer, covered, for 30 minutes. Add Swiss chard and continue cooking for 15 minutes or until rice and lentils are tender. Serve in bowls with mozzarella. Serves 6-8.