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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