Lentil & Swiss Chard Soup
- 1 ½ cups dried lentils
- 2 quarts water or broth
- ½ to 1 tsp. salt (depending on your taste and whether or not you use broth)
- dash of thyme
- 2 -3 tbsp. fresh parsley
- 2 bay leaves
- 2 tbsp. butter or olive oil
- 2-3 cups onions (chopped)
- 1 tsp. cumin
- 6 cups Swiss Chard (chopped or torn)
- ¼ to ½ tsp. freshly ground black pepper
- 1 tbsp. lemon juice
- plain yogurt for garnish
- Put lentils in a large 6-quart soup pot with water or stock, bay leaves, salt, thyme, and parsley, and bring to a boil. Cook for 45 minutes or until tender.
- Set aside. In a large skillet, melt butter or heat olive oil over medium heat, add chopped onions and cumin, and sauté for about 10 minutes until browned.
- Add onion mixture to lentils after discarding bay leaves (parsley can be discarded too).
- Add chopped Swiss chard and simmer lentil mixture for about 10 minutes, until chard is tender. Add more water as needed.
- Stir in lemon juice and black pepper. Serve topped with a tablespoon of plain yogurt.
