Springtime Lentil and Chard Soup

Springtime Lentil and Chard Soup

• 1 tablespoon extra-virgin olive oil
• 2/3 cup finely chopped celery (1 or 2 ribs)
• 1/3 cup finely chopped leek (white part only)
• 1/2 cup finely chopped white onion
• 1 1/2 tablespoons finely chopped shallot
• 2 teaspoons minced garlic
• 2 quarts reduced-sodium vegetable broth
• 4 cups chopped red chard leaves, stems removed
• 1 1/4 cups dry red lentils

Heat the olive oil in a medium saucepan over medium heat. Add the celery, leek, onion, shallot, and garlic and cook for 5 to 10 minuets until onions are translucent.

Add the vegetable broth, chard, and lentils, raise heat to medium-high, and bring to a boil. Reduce heat to low and simmer for 30 minutes until lentils are just ender, butt not soft (do not overcook the lentils).

8 Servings

Nutrition Information per serving: Calories: 94
Fat: 2 g (18% calories from fat)
Protein: 7 g (25% calories from protein)
Carbohydrates (net): 9 g (57% calories from carbohydrates)