Lentil Minestrone with Swiss Chard and Arborio Rice
Sometimes only lentils will do, and they shine in all their seemingly humble glory in soups. Puy lentils (also known as French lentils) are a favorite of mine because of their unique earthy flavor and also because, unlike many other lentils, they hold their shape well, so providing a chewy texture to that which they feature in.
Here the lentils feature in a hearty minestrone with earthy Swiss chard and Arborio rice, which I have used instead of the more traditional inclusion of pasta. The rice adds additional chewiness, and proves an ideal vehicle for the fragrant and rich flavors of the other components of the soup.
The soup can also be made ahead of time, and as it will thicken over time, especially if made the day before, simply add water to thin it out when reheating or serve spread over some toasted crusty bread to make a thoroughly enjoyable bruschetta.
I made this soup as part of an intimate Mediterranean-themed meal for two, which also featured roasted dggplant involtini and a homemade crusty bread with olives and herbs that I will be sharing soon. In the meantime, if you want to make a bread to go along with this soup, you may want to consider this rustic sun-dried tomato bread, which would also proudly complement the meal, as does a nice glass of robust red wine.
Lentil Minestrone with Swiss Chard and Arborio Rice |
Recipe by Lisa Turner Cuisine: Italian Published on April 6, 2019 Hearty and savory Italian lentil minestrone with Swiss chard and rice — a complete nourishing meal in one bowl Print this recipe Ingredients:
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Other lentils soups to enjoy from Lisa's Vegetarian Kitchen:
Puy Lentil and Tomato Soup
French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale
French-Style Lentil Soup with Goat Cheese
Beet, Lentil and Vegetable Soup
Roasted Red Pepper, Tomato and Lentil Soup with Dates and Lime
On the top of the reading stack: BOSH!: Simple Recipes * Amazing Food * All Plants
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