Lentil Minestrone with Swiss Chard and Arborio Rice

Sometimes only lentils will do, and they shine in all their seemingly humble glory in soups. Puy lentils (also known as French lentils) are a favorite of mine because of their unique earthy flavor and also because, unlike many other lentils, they hold their shape well, so providing a chewy texture to that which they feature in. Here the lentils feature in a hearty minestrone with earthy Swiss chard and Arborio rice, which I have used instead of the more traditional inclusion of pasta. The rice adds additional chewiness, and proves an ideal vehicle for the fragrant and rich flavors of the other components of the soup. The soup can also be made ahead of time, and as it will thicken over time, especially if made the day before, simply add...

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Posted in: International Recipes