Lentil Swiss Chard Soup

Lentils and chard are wonderful soup partners. Actually, lentils pair well with all kinds of leafy green vegetables—from spinach to mustard greens. Add the chard at the end to keep the bright color. And it’s good for you. Enjoy.

1 ¾ cups dried brown lentils
2 quarts water
1 cup diced carrot
1 ¾  teaspoons sea salt
Dash of dried thyme
2 garlic cloves, crushed
2 parsley sprigs
2 bay leaves
2 tablespoons butter
3 cups onion, finely chopped
1 teaspoon ground cumin
Pinch of crushed red pepper
4 garlic cloves, finely chopped
6 cups torn Swiss chard
¼ cup fresh lemon juice
½ teaspoon freshly ground black pepper

Sort and wash the lentils. Combine lentils, water, and next 6 ingredients in a large stock pot; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.

Melt butter in a large nonstick skillet over medium-high heat. Add the onion, cumin, red pepper and garlic; sauté 8minutes or until translucent. Stir onion mixture into lentils. Discard bay leaves and parsley. Add chard to soup; simmer, uncovered for 10 minutes or until chard is tender. Remove soup from heat. Stir in juice and pepper. Ladle into 6 bowls.