Lentil and Macaroni Soup With Swiss Chard Recipe

 Posted on July 11, 2024  |  2 minutes  |  410 words  |  Chauncey Koziol
Democracy Dies in Darknessclock1 hour 15 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Ellie Krieger

This comforting lentil and macaroni soup is flecked with Swiss chard, tomato and whole-wheat elbow pasta, and seasoned with a deeply flavorful but mellow mix of Middle Eastern spices. It is a one-pot wonder that is easy to make on a weekend so you have a nourishing meal to reheat during the week.

Storage: Refrigerate for up to 4 days; freeze without the pasta for up to 3 months. The soup thickens upon standing, so add a little more broth or water when you reheat it.

From nutritionist and cookbook author Ellie Krieger.

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Ingredients

measuring cup

Servings: 6 (makes 10 to 12 cups)

Directions

Time Icon Active: 30 mins| Total: 1 hour 15 mins

  • Step 1

    In a large pot over medium heat, heat the oil until it shimmers. Stir in the onion and cook for about 5 minutes, until softened. Add the chopped chard stems, the garlic, cumin, coriander and crushed red pepper flakes; cook, stirring, for 1 minute, then add the lentils and the broth.

  • Step 2

    Add the tomatoes, one at a time, crushing them with your hands over the pot, plus any juice that’s remaining in the can. Add the bay leaf, salt and pepper; once the mixture is bubbling at the edges, reduce the heat to medium-low, partially cover and cook for 25 to 35 minutes, until the lentils are tender; check the tomatoes during this time and break them down further with a spoon.

  • Step 3

    Increase the heat to medium-high; stir in the macaroni. Once the liquids come to a boil, reduce the heat to medium-low, partially cover and cook for about 10 minutes, at which point the pasta should be nearly done.

  • Step 4

    Discard the bay leaf, then stir in the Swiss chard leaves. Cook for 5 minutes, then taste and season with more salt and/or pepper, as needed. Serve hot.

    • Substitutions

    Instead of Swiss chard >> use spinach or collards, cooked a little less and a bit longer, respectively.
    No macaroni? >> Use your favorite short pasta shape.

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    Nutritional Facts

    Per serving

    • Calories

      290

    • Fat

      6 g

    • Saturated Fat

      1 g

    • Carbohydrates

      45 g

    • Sodium

      370 mg

    • Protein

      14 g

    • Fiber

      10 g

    • Sugar

      11 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From nutritionist and cookbook author Ellie Krieger.

    Tested by Stephanie Zarpas.

    Published November 1, 2017

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