Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 large carrots, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 1/2 cups dried red lentils, rinsed
  • 6 cups low-sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 bunch swiss chard, stems finely chopped and leaves shredded
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large Dutch oven or stock pot over medium heat. Add the diced onion, carrots, and the finely chopped chard stems. Sauté for 5–7 minutes until the onions are translucent and the stems have softened.
  2. Stir in the garlic, cumin, and turmeric, cooking for just 60 seconds until the fragrance is released.
  3. Stir in the rinsed red lentils, vegetable broth, and diced tomatoes. Increase heat to bring the liquid to a gentle boil, then immediately reduce to low.
  4. Cover and simmer for 20–25 minutes until the lentils have softened and the broth has thickened.
  5. Uncover the pot and stir in the shredded chard leaves. Cook for 3–5 minutes until the leaves are wilted but still vibrant green.
  6. Remove from heat and stir in the fresh lemon juice and chopped parsley.