Slow Cooker Red Lentil and Swiss-Chard Soup

Slow Cooker Red Lentil and Swiss-Chard Soup

March 18, 2011

in Dairy free, Slow cooking, Soup, starters dips and snacks, Vegan, Vegetarian

What if you came home for lunch one day and in between reheating leftovers and hurrying back to work you realized that except that last slice of quiche you just inhaled, there is nothing to eat for supper?

No problem, you might say, just call in some takeout or go out for a meal. Now, considering that I harbour two rowdy toddlers and that the nearest decent restaurant  is in the 120 kilometer range, I am sure you can understand why I quickly let go of that possibility.

Then I remembered my old friend, the slow-cooker. Actually, thanks to my husband, I now have a fleet of old friends. My sweetheart keeps buying them for me in all shapes and sizes. Actually, buying me kitchen equipment is a tradition he established early in our relationship. In the very first birthday we celebrated together four months after our first date, he got me a food processor (that works to this very day). The only evolution in this charming custom was me ceasing to get offended by these overwhelmingly romantic offerings. Flowers don’t last ladies! ask for kitchen utensils!

Back to the slow cooker. In a matter of minutes I assembled  a soup that has now become one of our favorites. Tomatoes, red lentils, citrusy swiss chard. Yum. I enlisted the help of my food processor in chopping the vegetables and of my microwave to saute them while I put my feet up. You gotta love technology.

Slow Cooker Red Lentil and Swiss Chard Soup

1 very large carrot (or two smaller ones), peeled and cut into 3-4 sections
1 large celery stick with all the leafs attached, cut in 3-4 sections
1 medium onion, peeled and cut in 4
3 Tbsp olive oil
1 can (800ml or 28 oz) diced tomatoes
550 ml chicken broth (or 1 can of concentrated broth plus 1 can of water). You can also use vegetarian broth.
1 cup chopped green Swiss chard leafs
1/3 cup red lentils
1 tsp salt
1/2 tsp cumin
1/2 tsp turmeric
freshly ground black pepper to taste


1. Place onion, carrot and celery in a food processor and process until finely chopped. Transfer to a glass bowl, add olive oil, mix well and microwave for about 4 minutes, until vegetables are tender.

2. Transfer vegetables to the slow cooker and add the rest of the ingredients. Mix well.

3. Cook on Low for 5-6 hours

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{ 8 comments… read them below or add one }

Adam... the hubby March 20, 2011 at 1:16 am

For all men attempting courtship out there. Yes, kitchen equipment is a perfectly acceptable offering in ANY occasion. They will moan and complain about them for YEARS. Try to beat that with a flower.

This said, she DID marry me…

Jenna March 30, 2011 at 4:59 pm

I love that tradition! It’s so true–flowers will quickly wilt and have to be tossed, but a good piece of kitchen equipment will last so much longer. I’ll have to share this idea with my husband. =) I’ve been hankering after a food processor for a while . . .

ayallawt March 31, 2011 at 2:03 pm

You do that!

Something tells me that guys rather shop for hardware then flowers! good luck!

sara April 12, 2011 at 5:50 pm

quick question-
were the lentils dried before you used them, or soaked over night?


ayallawt April 12, 2011 at 6:56 pm

The lentils were dried. Used straight from the pantry!

Gitte May 6, 2011 at 1:12 am

I’ll take kitchen equipment anytime over flowers 🙂 You Lentil soup looks super delicious and easy enough to make. Thanks for sharing.

jean October 5, 2011 at 9:05 pm

There is no way to print these receipes.

ayallawt October 16, 2011 at 1:21 am

Yes there is Jean!

Right under the recipe there is a link named “print this entry”. Click and print the resulting page.

Good luck!

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