Ingredients
14.5ozchicken broth,(1 can)
6cupswater
1small onion,peeled, diced
1bay leaf
3Italian flat leaf parsley sprigs
2fresh thyme sprigs
4cupswater
1½cupsbrown lentils,dried, rinsed, drained
1½lbsswiss chard,rinsed, stems removed, cut into ½-inch slices
2tbspolive oil
1large onion,finely chopped
4garlic cloves,crushed
3tbspfresh cilantro,chopped
½cuplemon juice
salt,to taste
1lemon,cut into wedges
Preparation
In a large saucepan, combine the chicken broth, water, onion, bay leaf, parsley, and thyme.
Bring to a boil, then reduce heat to low and simmer for about 1½ hours.
Strain and reserve 4 cups of broth for the recipe. Reserve the remaining broth for other uses.
Pour the 4 cups of broth into a large soup pot and add 4 cups of water to it. Stir in lentils and bring to a boil. Cover, reduce heat to low, and simmer for about 1 hour.
Heat the olive oil in a large skillet over medium heat. Add the large onion, and cook until transparent, stirring frequently.
Add the garlic and cook for just 1 minute until fragrant. Place the chard in the pan and cook for about 5 minutes until wilted.
Transfer the chard and onion mixture to the pot with the lentils. Stir in the cilantro and lemon juice. Season with salt and additional lemon, if desired.
Simmer covered for an additional 15 minutes before serving.
Serve with lemon wedges, and enjoy!
