Lentil Soup With Chard

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Cooking light. October 2003.

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Steps

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Sort and wash the lentils.

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Combine lentils , water , and next 6 ingredients in a large dutch oven.

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Bring to a boil.

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Cover , reduce heat , and simmer 45 minutes or until tender.

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Melt butter in a large nonstick skillet over medium-high heat.

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Add the onion and cumin.

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Saut 10 minutes or until browned.

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Stir onion mixture into lentil mixture.

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Discard bay leaves and parsley.

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Add chard to soup.

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Simmer , uncovered , 10 minutes or until chard is tender.

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Remove soup from heat.

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Stir in juice and pepper.

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Ladle 1 1 / 3 cups soup into each of 6 bowls.

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Top each serving with 1 tablespoon yogurt.

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Yield: 6 servings.

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Ingredients

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dried brown lentils, water, carrot, sea salt, dried thyme, garlic cloves, parsley sprigs, bay leaves, butter, onions, ground cumin, swiss chard, fresh lemon juice, fresh ground black pepper, yogurt