- 2 slices of good quality bacon (optional)*
- 1 onion
- 1 garlic clove
- 1 baby fennel (or 1/2 regular fennel bulb)
- 2 carrots, peeled
- 1 c. yellow swiss chard leaves, stems reserved
- 1 juicy beefsteak tomato
- 1 quart chicken stock + more as needed
- 1x 14 oz. can of lentils, rinsed + drained
- olive oil
- salt + pepper
- 1/4 c. roughly chopped parsley
- parmesan cheese
* I used Applewood smoked bacon
- In a heavy bottom pot or Dutch oven, warm a teaspoon of olive oil over moderate heat. Thinly slice the bacon and add to the pot. Saute until golden.
- Meanwhile, fit your food processor with the slicer blade. Process the onion, garlic, fennel, carrots, and swiss chard stems (reserve the leaves). Depending on how wide your feed tube is, you might need to cut the vegetables to the appropriate size before processing.
- Add the sliced vegetables to the pot and saute until lightly golden, about 10 minutes. Season with salt and pepper.
- Add the tomato and cook until soft.
- Add the chicken stock and bring to a gentle boil. Reduce the heat to low and simmer until the vegetables are tender.
- Add the lentils.
- Thinly slice the reserved swiss chard leaves and stir into the soup. Cook for about 5 minutes or until wilted.
- Taste the soup, and adjust seasoning with salt and pepper.
- Add the fresh parsley right before serving.
- Garnish with parmesan cheese and enjoy with warm, crusty bread.