Dr. Padma Garvey
The plant-based Doctor Mom
Italian Lentil Soup
My best friend’s mother made this soup for my children and me. It is a classical Italian lentil soup. Even better was the fact that she used Swiss chard that she had grown in her garden. This soup is something that you can make a giant batch of and freeze single servings to take for lunch.
Large white onion, finely chopped
Four cloves of crushed garlic
Three ribs of celery, finely chopped
Two large carrots, finely chopped
One cup of green lentils
One tomato, pureed
Two large bunches of Swiss chard, thoroughly rinsed and chopped
Two bay leaves
One cup of short grain brown rice
In a large pot, add one teaspoon of olive oil and heat to medium. Add onion, garlic, celery, and carrots. Add one tablespoon of salt and sauté until onions have started to sweat. Add green lentils and 8 cups of water. Add tomato, and two large bunches of Swiss chard. Add two bay leaves and one teaspoon of pepper. Let the soup cook for about 45 minutes. Add water as necessary. Add one cup of short grain brown rice. Let the soup continue to cook until rice is tender. Add salt and pepper to taste at the end.