Chard and lentil soup is a classic dish of Italian cuisine, particularly popular in the Tuscany region. The combination of chard and lentils creates a dish rich in flavors and nutrients, perfect for the colder months of the year. The chard is cooked together with lentils and rice in a tasty tomato purée enriched with onion, carrot, celery, and garlic. The soup is then finished with a sprinkle of grated cheese and a drizzle of olive oil. A healthy, hearty, and delicious dish, ideal for a family lunch or dinner.
Soak the lentils for a few hours, discard any that float, and rinse them
Clean the chard, wash it, and chop it coarsely
In a pot, heat three tablespoons of oil and sauté the finely chopped onion, garlic, celery, and carrot
Add the chard, stir, and after a few minutes, add the drained lentils and two tablespoons of tomato purée
Stir to blend the flavors
Pour in the hot broth and when it boils, add the rice
Cook for fifteen minutes
Season moderately with salt and pepper
Transfer to a soup tureen and serve the hot soup with grated cheese on the side and a drizzle of olive oil
Pot
Pan
Italia, Toscana
| Energy (kcal) | 36.53 |
| Carbohydrates (g) | 5.64 |
| of which Sugars (g) | 1.3 |
| Fat (g) | 0.29 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 2.47 |
| Fiber (g) | 1.47 |
| Sale (g) | 0.16 |
