When the weather cooled just over a week ago, I started cooking and baking. I haven’t stopped since, despite a slight heat wave. I’ve made tomato soup, pumpkin chocolate chip bars, and apple pear cake. I baked this bread three times. We eat a lot of bread. Don’t judge. I’ve also made pumpkin-apple-pear snack cake, really yummy grilled cheese, and two kinds of cinnamon rolls. You can look forward to all those recipes in the next week or two.
The soup recipe I’m sharing today was part of my fall cooking and baking bender. It was born out of some chard, from my mother-in-law, that wilted on the drive from Milwaukee to Green Bay; a bunch of mushrooms that were a bit past their prime; two mason jars in the cupboard that were holding tidbits of lentils and brown rice; and one lone Tofurky sausage left from making pumpkin risotto.
This clean-out-the-kitchen soup turned out to be phenomenal. Chard has a slight bitterness that compliments the earthy mushrooms. Lentils and brown rice made the soup filling. It took less than an hour to make. All-in-all it was a perfect weeknight supper.
- 1 cup raw, green lentils
- 2/3 cup raw, brown rice
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 medium or large onion, diced
- 1-2 pounds button or cremini mushrooms, cleaned and quartered
- 1 large bunch chard, stems and leaves separated and both chopped*
- 1 large clove garlic, minced
- 4 cups water
- 1/4 cup nutritional yeast
- 1 vegan sausage, quartered lengthwise and diced (like Tofurky Italian sausage)
- 1/2-1 tsp cumin, to taste
- salt and pepper to taste
- 1. In a 2-3 quart sauce pot, combine the lentils, rice, and broth. Bring to a boil and simmer about 25 minutes, or until the rice and lentils are tender.
- 2. In a 4 quart soup pot, warm the oil over medium heat. Add the onion, and saute until translucent and softened.
- 3. Add the mushrooms and chopped chard stems to the onion. Saute until the mushrooms have released all their liquid, and that liquid has cooked off.
- 4. Add the chard leaves and garlic to the mushrooms and saute, just until the chard is wilted.
- 5. Add the water, nutritional yeast, sausage, and the cooked lentils and rice, along with any remaining broth.
- 6. Season with cumin, salt, and pepper to taste.
- *Green or rainbow chard, to yield about 1 cup of diced/sliced stem and about 2 cups of chopped leaves.