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posted: 9/25/2012 10:23 AM

Lentil and Swiss Chard Soup

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  • Use the freshest Swiss chard you can find and you'll be pleased with the flavor of this hearty lentil soup.

       Use the freshest Swiss chard you can find and you'll be pleased with the flavor of this hearty lentil soup.
    Bill Zars | Staff Photographer

 

1 cup dried lentils, sorted and rinsed

1 bunch Swiss chard, rinsed and roughly torn, stems removed

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1 can (16 ounces) diced tomatoes

2 red potatoes, washed, cut in 1-inch cubes

1 white onion, chopped

2 medium carrots, scrubbed, sliced

3 garlic cloves, pressed

5-6 cups chicken broth or vegetable broth

2 bay leaves

2 tablespoons fresh thyme, chopped

1 tablespoon chopped fresh marjoram

¼ cup fresh basil, chopped

1 teaspoon cumin

1 teaspoon seasoning salt (or to taste)

½ teaspoon white pepper

¼ teaspoon cayenne pepper

Place all in a large soup pot; bring to a boil then reduce to a simmer and cook 30-40 minutes. Lentils and other vegetables should be cooked but not overly soft. Alternately, ingredients can be put in a 5- to 6-quart slow cooker. Stir and cook 4 hours on High or 6-8 hours on Low.

Remove bay leaves, stir and serve with warm cornbread and jalapeno pepper sauce on the side.

Serves six.

Adapted from food.com

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