French lentil soup + Rainbow Swiss Chard, Poached Eggs and Chimichurri

Serves 4 | Prep Time: 20 minutes | Cook Time: 30 minutes

Quick and flavorful for when your day goes completely unplanned or whatever day it may be. It’s nourishing, delicious and inexpensive to make. Chimichurri is Argentinian sauce (one of my all time favorites) made with parsley, olive oil, vinegar and garlic, but you can use any herbs. Served with meat, but great with roasted grilled vegetables, or just about anything!

Ingredients

For the lentils

1 1/2 cups French lentils (soaked over night)
7 cups filtered water
2-inch piece kombu (optional)
Pinch of salt
3 tablespoons extra virgin olive oil
1 onion, diced
5 whole garlic cloves, thinly sliced
2 medium carrots, medium dice
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon tamari
1 bunch rainbow Swiss chard, thinly sliced
Kosher salt and freshly ground black pepper to taste
Chimichurri to serve (see below)
4 whole eggs

For the chimichurri(optional)

3 tablespoons (45g) water
1 teaspoon kosher salt
1/2 bunch parsley, chopped (use the stems too)
2 sprigs fresh oregano (optional)
1 cloves garlic, micro planned
Pinch of red chili flakes
2 tablespoons (30g) red wine vinegar
1/4 cup (60g) extra virgin olive oil

Chef Tips

If you forget to soak the lentils just account for a longer cooking time (about 15-20 minutes more)

Preparation

Step1

Combine water, kombu (if using) and a pinch salt to a soup pot; bring to a boil over high heat. Reduce to a simmer; partially covered and cook for about 15-20 minutes or until the lentils or soft but not falling apart.

Remove from the heat. Compost the kombu. Drain the lentils and reserve the cooking liquid; you should have about 4 1/2 cups of liquid; if not add some water.

Step 2

Return the pot to the stove over medium heat. Add the olive oil, onions and garlic. Cook until tender about 5-6 minutes. Add in the carrots and reserved cooking liquid; bring to a simmer and partially cover. Cook until the carrots are tender; about 6-7 minutes. Stir in the lentils and cook for 5 minutes. The soup should look thickened, but not watery. If not cook more. Add lemon zest, juice, tamari and olive oil. Fold in the Swiss chard and cook until just wilted. Season to taste with salt and pepper.

Step 3 (for the chimichurri)

While the lentils are cooking; combine the water and salt in a small saucepan. Bring to a boil and allow the salt to dissolve. Set aside and allow it to come to room temperature. In a bowl combine the parsley, oregano (if using), garlic, chili flakes, vinegar, olive oil and salt water. Store in a jar for at least a week. This can be made ahead without the vinegar.

Step 4

About 5 minutes before the soup is done. Poach the eggs by brining a medium pot of water (about 3-inches up from the bottom) to a simmer. Crack one egg into a small bowl. Add in a teaspoon of vinegar (like cider or white wine). This helps the protein of the egg coagulate. Add in the egg and repeat with the other eggs. Set your timer for three and a half seconds (for a runny yolk). Remove from the the pot with a slotted spoon. Ladle some lentils in to a bowl and top with the egg and some chimichurri.