Lentil Soup with ChardSubmitted by: FOURINFALL
2 cups brown lentils
4 cups cold water
1 tbsp. sea salt
Â¼ tsp pepper
Â¼ cup butter
Â¼ cup olive oil
1 large can plum tomatoes drained and chopped
1 large onion, diced
2 tbsp. minced fresh dill or 1 tbsp. dry dill
4 garlic cloves
3 bay leaves
1 head of Swiss chard, remove ridges â€“ use leaves only, chopped
Â¼ cup of red wine
1 package sliced baby portabellas
2 tsp olive oil
Add the red wine when it starts to boil, then cover and simmer for 2 to 2-1/2 hours.
About Â½ hour into the simmering, add the Swiss chard.
Sautee the baby portabella mushrooms on the side in the 2 tsp olive oil and add them to the soup about 1 hr. into the simmering.
Number of Servings: 8
Recipe submitted by SparkPeople user FOURINFALL.