Lentil Soup With Swiss Chard |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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I purchased swiss chard the other day and was looking for something to do with it. I stumbled upon a recipe which I promptly revamped. This has a little kick provided by the cayenne pepper. The kick can be enhanced by serving jalapeno pepper sauce on the side. Hope you enjoy! Ingredients:
1 cup dried lentils, sorted and rinsed |
1 bunch swiss chard leaf, rinsed and roughly torn, touch stems removed |
1 (16 ounce) can diced tomatoes |
2 red potatoes, washed, cut in 1-inch cubes |
1 white onion, chopped |
2 medium carrots, scrubbed, sliced |
3 garlic cloves, pressed |
5 -6 cups chicken broth or 5 -6 cups vegetable broth |
2 bay leaves |
2 tablespoons fresh thyme, chopped |
1 tablelspoon chopped fresh marjoram |
1/4 cup fresh basil, chopped |
1 teaspoon cumin |
1 teaspoon seasoning salt (or to taste) |
1/2 teaspoon white pepper |
1/4 teaspoon cayenne pepper |
Directions:
1. Place all ingredients in a 5 to 6 quart crockpot, stir, and cook for 4 hours on high or 6 to 8 hours on low.
2. Lentils and other vegetables should be cooked but not overly soft.
3. Remove bay leaves, stir and serve with fresh baked cornbread and jalapeno pepper sauce on the side.
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