Lentil Soup With Chard

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 3/4 cups dried brown lentils
• 2 quarts water
• 1 cup diced carrot
• 1 3/4 teaspoons sea salt
• 1 dash dried thyme
• 2 garlic cloves, crushed
• 2 parsley sprigs
• 2 bay leaves
• 2 tablespoons butter
• 3 cups chopped onions
• 1 teaspoon ground cumin
• 6 cups torn swiss chard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon fresh ground black pepper
• 6 tablespoons plain whole yogurt

Recipe

• 1 sort and wash the lentils. combine lentils, water, and next 6 ingredients (water through bay leaves) in a large dutch oven; bring to a boil. cover, reduce heat, and simmer 45 minutes or until tender.
• 2 melt butter in a large nonstick skillet over medium-high heat. add the onion and cumin; sauté 10 minutes or until browned.
• 3 stir onion mixture into lentil mixture. discard bay leaves and parsley.
• 4 add chard to soup; simmer, uncovered, 10 minutes or until chard is tender. remove soup from heat.
• 5 stir in juice and pepper. ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. yield: 6 servings.