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.