INGREDIENTS:
1 1/2 cups brown or green lentils
2 tablespoons olive oil
1 large onion, chopped
3 large garlic cloves, chopped
4 – 6 cups water (or a combination of chicken, lamb, or vegetable stock mixed with half the water)
12 – 20 oz. chard (green, red, rainbow, or combination), chopped
Sea salt
Fresh ground black pepper
1 teaspoon freshly ground cumin
1/4 cup chopped cilantro
Chopped onions, lemon wedges, and chopped cilantro for garnish
METHOD:
Clean, rinse and drain lentils.
Heat oil in a large pot and sauté onion until golden brown. Add garlic, and sauté one minute. Remove half of the mixture from the pan and set aside. Add lentils and 4 cups water (or broth) and bring to a boil. Add pepper and cumin, cover, and simmer for 30 minutes, adding more water if too thick. Add salt to taste. Add chard. Simmer until lentils and chard are tender.
Reheat the remaining sautéed onions; add cilantro. Serve soup with lemon wedges and onion and cilantro garnish.
SOURCE: Recipe submitted by Route 1 Farms
