Serves 6
Cook TIme 1 hour, 10 minutes
Yield: 6 servings
Ingredients
1 3/4 cups Autumn Blend Lentils
2 quarts water
1 cup diced carrot
1 3/4 teaspoons Trapani Sea Salt
Dash of dried thyme
2 garlic cloves, crushed
2 parsley sprigs
2 bay leaves
2 tablespoons butter
3 cups chopped onion
1 teaspoon ground cumin
6 cups torn Swiss chard
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black Tellicherry peppercorns
6 tablespoons plain whole yogurt
Preparation
Sort and wash the lentils. Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; 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 and Ground Cumin; sauté 10 minutes or until browned. Stir onion mixture into lentil mixture. Discard bay leaves and parsley. Add Swiss chard to soup; simmer, uncovered, 10 minutes or until chard is tender. Remove soup from heat. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings
Recipe adapted from and photo courtesy of www.cookinglight.com
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