Red Lentil Soup with Swiss Chard

INGREDIENTS:

- 1cup dried lentils, red

- 4 cups vegetable stock

- 1cupwater

- 1/4cup extra virgin olive oil

- 2 yellow onions, chopped

- 3 garlic cloves, minced

- 1/8tsp. cayenne pepper

- 2 bay leaves

- 1/4 cup fresh flat leaf parsley, chopped

- 1 28 ounce can chopped tomatoes

- 2 tsp. fresh rosemary, minced

- 1 tsp. sea salt

- 3 generous handfuls Swiss chard, chopped

METHOD:

1. In 5.5 quart Dutch oven over medium heat, sauté olive oil, garlic, and onions until translucent.

2. Add cayenne, bay leaves, parsley, vegetable broth, water, and lentils. Bring to a boil. Reduce heat. Simmer covered for 30 minutes.

3. Add tomatoes, rosemary, sea salt, and pepper. Simmer 10 minutes.

4. Add Swiss chard, stir until wilted. Serve hot.

SERVINGS: 6

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Red Lentil Soup with Swiss Chard