• 1 package Abbot's Butcher "Chorizo"
  • 1/2 yellow onion, diced
  • 2 stalks celery, diced
  • 1 1/2 cups whole cherry tomatoes
  • 7-8 cups filtered water
  • 1 T vegetable bouillon
  • 1 1/2 cups green lentils
  • 3-4 large stalks rainbow chard (with stems), chopped
  • 3 cloves garlic, peeled and minced
  • sea salt and cracked black pepper
  • 3 T extra virgin olive oil
  • 2 T fresh thyme
  • thinly sliced red onion for topping


  • Add your oil to a deep pot over medium heat, along with your chorizo, yellow onion, celery, and garlic. Cook until the chorizo is browned & the vegetables are fragrant (about 5-7 minutes).
  • Add in your whole cherry tomatoes & fresh thyme, and cook for another 2-3 minutes.
  • Add in your water, vegetable bouillon, lentils, & salt / pepper to taste. Bring to a boil, reduce to a simmer- then cover & cook for 20-30 minutes until the lentils are cooked through and the cherry tomatoes have popped. You can pop the tomatoes with the back of a wooden spoon if they don’t on their own.
  • About 5 minutes before serving, add in your chopped chard leaves & stems, and stir to combine. Leave uncovered & cook for roughly five minutes.
  • Ladle the soup into a bowl, and top with thinly sliced red onion.