Servings: 8
Total time: 50 minutes

Ingredients:

  • 2 large carrots, peeled and chopped

  • 2 large celery stalks, chopped

  • 1 large yellow onion, diced

  • 1 T olive oil

  • 2 cups red split lentils (uncooked)

  • 8 cups vegetable broth

  • 1 tsp dried thyme

  • 1/2 tsp dried rosemary

  • 1/4 tsp cumin

  • 1 1/2 tsp sea salt

  • 1 tsp black pepper

  • 1 large sweet potato (about 4 cups), chopped

  • 1/2 head of Swiss chard, chopped into bite-sized chunks

Directions:

  1. Heat up a large pot over medium heat and add olive oil.

  2. Add in carrots, celery and onion and cook for 5 mins.

  3. Add in lentils, vegetable broth and spices and bring to a boil.

  4. Lower heat to a simmer and cover. Cook for 20 mins.

  5. Add in sweet potato, cover and cook for another 20 mins.

  6. Add swiss chard and cook for 5 more mins.

  7. Serve warm. Will keep for up to 1 week in refrigerator. Freezes well.

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