Here it is, week two of the new year and soup two in my impromptu series of healthy, vegetarian soups. When I told Mr. X I was making barley, lentil, and swiss chard soup he made a face that clearly indicated it sounded in no way appealing, which made me a little worried. And I will admit that the soup is more interesting the day after, when the flavors have had a chance to meld a little more. Which makes it an excellent choice for a week of lunches. And I believe that barley and lentils combine to make a complete protein.
This recipe is another one from epicurious.com, with only a few minor changes by me. I used less cumin than the recipe called for, and at first I thought that was a mistake, though the cumin flavor definitely comes out stronger the next day. So be your own judge about how much cumin you want to throw in there.
This soup does take a full hour to cook, to ensure the barley and lentils are softened and tasty, so it’s not a quick dinner, but it is easy and most of that hour is spent doing something else while the soup simmers away on the stove. I watched Gilmore Girls episodes and spaced out.
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UPDATE! This soup definitely gets better over time. I’ve been eating it for lunch all week, and everyday it seems to taste better. It’s silky and almost creamy, with just the subtlest tomato and cumin flavor. The bits of swiss chard stem stay a bit crunchy while everything else is smooth. This is a great soup which will definitely make a repeat appearance in my kitchen this winter. I hope you enjoy it, too!