Savory Lentil Soup From Nice

Course:

Appetizer or Main Dish

Practical information

Prep time

15 min
Cooking

1 h 50
Ready in

2 h 05

Difficulty
Price

Recipe
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A small miracle, a lentil soup with fewer ingredients yet far more flavor than most others. This soup can be kept in the refrigerator up to 3 days. It's even better on the second day.

Recipe's Ingredients

2 lrg white onions, chopped
2 garlic cloves minced
2 fresh bay leaves (or 1 dried bay leaf)
salt
black pepper, freshly ground to taste
2 sprig thyme
2 sprig sage

2 sprig oregano
1 bunch swiss chard leaves stripped from stems
2 large rosemary sprigs
1 tablespoon extra virgin olive oil
250 g raw brown lentils rinsed well
500 ml water

Recipe preparation steps
1

In a large pot, combine the lentils, water, onions, and garlic. Tie into a piece of cheesecloth the rosemary, thyme, sage, oregano, an bay leaves or leaf, and add to the mixture. Bring to a boil, cover, and simmer over low heat for 1 hour 30 minutes.
2

Remove the cheesecloth bundle.
3

Purée the mixture in a mouli mill or food processor, taking care not to let it become too thin.
4

Return the puree to the saucepan and heat gently on low.
5

Tear chard into small pieces. Stir into soup, cooking gently until the leaves turn bright green. Stir in the olive oil, and season with salt and pepper.
6

Serve immediately, or let cool, and refrigerate up to 3 days.
Ready !