Mediterranean · Soup
Bacon Lentil Soup with Chard and Spinach
A soul-warming pot of small brown lentils, chard and spinach built on a base of rendered bacon and red onion, brightened with tomato paste and sherry vinegar and finished with Kalamata olive paste.

- YieldServes 8
- Hands-on45 min
- Total1 h 25 min
- Difficulty
Ingredients
- 450 gSwiss chard, tough stems removed and discarded (about 1 lb)
- 450 gfresh spinach, trimmed (about 1 lb)
- 3 tbspextra virgin olive oil, for cooking
- 1 slicelean bacon, coarsely chopped
- 1medium red onion, minced
- 2 clovesgarlic, minced
- 115 gsmall brown lentils, rinsed well (about 4 oz)
- 1440 mlvegetable broth, 6 cups
- 1 leafbay leaf
- 3 sprigsfresh oregano
- 2 tbsptomato paste
- 3 tbspsherry vinegar
- to tastesalt
- to tastefreshly ground black pepper
To finish
- 2 tbspKalamata olive paste
- 2 tbspextra virgin olive oil, raw, for finishing
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