Lentil and Swiss Chard Soup
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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
