Comments on: Swiss Chard, Chicken, and Red Lentil Soup Recipe

By: Katerina

Katerina — Thu, 03 Dec 2009 18:09:00 +0000

Kin – glad you enjoyed it! Yes red lentils cook way faster then standard brown or green lentils (one of the reasons I use them so often). You definitely want to cook them longer!

By: Kim

Kim — Thu, 03 Dec 2009 18:03:15 +0000

I made this soup last night, with freezer-burned boneless chicken thighs and wilty chard. It was awesome and totally saved the food from being wasted. And it was really tasty too! I used brown lentils because I couldn't find red (found them this morning at the store, wouldn't you know) and next time I'd put in brown lentils sooner – I think they take longer to cook. Thanks for a great recipe! I'm going to try the kale, sausage, and bean soup next!

By: Christie's Corner

Christie's Corner — Thu, 17 Sep 2009 17:28:09 +0000

Gorgeous colours in this soup. I love the combination of flavours. Just the kind of meal to warm you up as the weather gets chilly.

By: Katerina

Katerina — Thu, 17 Sep 2009 16:39:24 +0000

Anon- I am glad it worked out! You could totally skip the water + chicken and bones step and just use chicken stock and chicken breasts and I bet it would still be good.

By: sarahkate

sarahkate — Thu, 17 Sep 2009 09:04:08 +0000

Anything with lentils is a winner in my book. Your picture is beautiful!

By: Anonymous

Anonymous — Thu, 17 Sep 2009 02:19:56 +0000

Awsome!! That inspired me for tonight's diner. I didn't have any swiss chard and the only chicken I had in the freezer was a plain breast, no bone no skin, but I managed to come up with something similar…It rocked!
L.

By: Tiffiny Felix

Tiffiny Felix — Wed, 16 Sep 2009 19:32:42 +0000

I just love soup, and this looks like it's right up my alley Yum! Thanks!