July 1, 2012 by Sara Kreidler
Each week, I post either a cooking or canning recipe that uses the week’s featured CSA ingredient. Please excuse my chronic tardiness.
The featured item for week 5 of the CSA is chard. One of my favorite things about participating in the CSA is that it forces you to try new things. Three years ago, when we first joined the CSA, I had never had chard, and I was a little dubious about it when we received it the first time. Now, I crave it.
If you don’t like chard, or don’t have it on hand, you can easily substitute kale, spinach or any other dark leafy green for the chard in this recipe (if you use spinach, which isn’t as sturdy as most other dark leafy greens, just add it closer to the end of of the cooking time). Also, I used fresh herbs in this recipe because I had them on hand, but you can easily substitute dried if you prefer.
Adapted from Martha Stewart’s Everyday Food
- 2 tablespoons olive oil, plus more for serving
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- 2 carrots, cut into bite sized pieces
- 1 quart tomatoes with their juices
- 2 tablespoons tomato paste
- 1 teaspoon fresh oregano, minced
- 1 teaspoon fresh thyme, minced
- 1 cup brown lentils
- 6 cups vegetable stock (can substitute chicken stock or water)
- 1 large bunch of chard, thick stems removed and reserved for another purpose, leaves torn or cut into bite sized pieces
- Salt and pepper, to taste
- Juice of 1/2 of a lemon
- Heat olive oil in a large dutch oven with a lid over medium high flame. Add the onion and garlic and cook for about 3 minutes. Add the carrots and continue to cook for about 5 minutes, or until the onions are translucent.
- Pour the tomatoes with their juices into a medium sized bowl. Using clean kitchen shears, but the tomatoes into bite sized pieces.
- Add the tomato paste, oregano, thyme, lentils, tomatoes with their juices and vegetable stock to the pot, stir well, and bring the a boil. Reduce heat to medium low and simmer, partially covered, for 20 minutes. Add chard, salt, pepper and lemon juice and cook until lentils are tender, about 20 more minutes.
- To serve, ladle soup into bowls and drizzle a bit of olive oil over the top of each serving. Serve with hearty bread.