Springtime Lentil and Chard Soup

Red chard and red lentils make for a vibrantly colorful fiber- and protein-rich soup, perfect for the early spring.

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)