Potato and Swiss Chard Rustic Lentil Soup with Tarragon and Cider Vinegar
Northern European-inspired · rustic_lentil_soup · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 14
- Cook minutes
- 35
- Total minutes
- 49
Ingredients (9)
- 280 g potato, peeled and cut into 1.5 cm cubes
- 220 g Swiss chard, washed, stems chopped and leaves sliced separately
- 22 ml olive oil
- 100 g onion, finely diced
- 360 g canned lentils, drained and rinsed
- 750 ml low-salt vegetable stock
- 8 g fresh tarragon, chopped
- 18 ml cider vinegar
- 2.5 g fine salt, adjust after tasting
Equipment
- chopping board
- heavy saucepan with lid
- knife
- measuring spoons
- mixing bowl
- wooden spoon
Method
1. Prepare
Prepare the potato and Swiss chard as listed. Drain and rinse the canned lentils, and measure the seasonings.
Guide timing: 13 minutes
2. Soften the onion
Warm the olive oil in a heavy saucepan over medium heat. Add the onion and stir for 4 minutes until translucent, without browning.
Guide timing: 4 minutes
3. Simmer
Add the potato and Swiss chard stems and pour in the low-salt vegetable stock. Bring to a steady simmer, lower the heat and cook for about 21 minutes, until the potato is nearly tender.
Guide timing: 21 minutes
4. Add the lentils and greens
Stir in the canned lentils and Swiss chard leaves. Simmer for 10 minutes, until the potato is fully tender and the soup is piping hot.
Guide timing: 10 minutes
5. Finish and serve
Turn off the heat. Stir in the cider vinegar, fresh tarragon and fine salt, taste and serve hot.
Guide timing: 1 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.