Lentil-Chard Soup

I like to use the Umbrian lentils or French green lentils for soup and pilafs because they maintain their texture rather than the red and yellow lentils that are more appropriate for Indian dals.

Lentil-Chard Soup

Using the colorful red chard stems in soup is a great way to use them

2 Tbsp olive oil

2 garlic cloves, minced

½ onion, thinly sliced

1 carrot, cut in wedges

¼ cup French or green lentils

3 cups water

4 Swiss chard leaves finely chopped

1 chicken or vegetable bouillon cube

1 Tbsp balsamic vinegar

Salt and pepper to taste

Pour the oil into a soup pot and saute garlic, onion, and carrot on medium heat until golden. Add the lentils, water, chard, and bouillon cube. Cover and cook over medium heat for 30 minutes. Add the vinegar, salt, and pepper. Stir well, simmer another 5-10 minutes, and serve hot.