When making this satisfying fall soup, feel free to substitute ingredients according to what looks best in the market:
Use the white and light-green parts of two leeks in place of the onion; try a cup of cubed butternut squash instead of the parsnips.
1 tbs butter
1 large onion
1 clove garlic
1 tbs fresh thyme leaves or 1/4 tsp dried thyme
2 small carrots
2 small parsnips
1 cup French green lentils
1 small ripe tomato
1 1/2 tsp kosher salt
freshly ground black pepper
6 cups water or low sodium chicken stock
1 small bunch Swiss chard
Extra-virgin olive oil
1. In a stockpot, melt butter over medium heat. Add onion, garlic, thyme, carrots, and parsnips; saute, stirring often, until tender, about 5 minutes. Add lentils, tomato, salt, pepper, and the water. Bring to a boil, reduce heat, and simmer uncovered until lentils are tender about 40 minutes.
2. Add chard to soup and cook until leaves are wilted and tender about 5 minutes. Season with additional salt and pepper, if desired. Serve with olive oil for drizzling.