Lentil and Swiss Chard Soup

1 cup dried lentils, sorted and rinsed

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

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