1bunchred chard (12 ounces), stemmed and cut into small pieces
Juice of 1 lemon
1/2 cup minced fresh parsley
Lemon wedges, for garnish
Heat oil in a large soup pot over medium-low heat. Add leeks, garlic, and celery and cook for 5 minutes or until leeks are clear. Add broth, water, bay leaves, lentils, and kombu and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes or until lentils are tender.
Add chard, lemon juice, and zest and cook 10 minutes more, or until chard is wilted. Before serving, remove bay leaves and kombu, stir in parsley, and season to taste with salt and pepper. Serve, garnished with lemon wedges.
Lemony Red Lentil Soup with Chard
Amount Per Serving
Calories 216Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 37g12%
Dietary Fiber 7g28%
* Percent Daily Values are based on a 2000 calorie diet.