This soup is packed with protein and full of flavor. It can be frozen, and the flavor improves with time. Keep on hand for snacks or anytime a protein boost is required.
SERVES 8-10
2 cups green or brown lentils, rinsed well
1 tablespoon butter or olive oil
1 medium onion, chopped fine
1 celery stalk, chopped fine
1 large carrot, diced small
2 garlic cloves, minced
1 teaspoon dried thyme leaves
2 large tomatoes, chopped
2 quarts chicken or veg broth
4 cups chopped Swiss chard or spinach
1 teaspoon sea salt
Cracked pepper to taste
Melt the butter in a medium to a large soup pot over medium-high heat.
Add onions. Reduce heat to medium.
Sauté onions for 3 minutes then add celery, carrots, garlic, and thyme.
Sauté for another 3 minutes then add tomatoes, lentils, and broth.
Simmer for about 30 minutes or until the lentils are very tender.
Add the greens and simmer until they are just wilted. Taste and adjust seasoning.
