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:
Heat up a large pot over medium heat and add olive oil.
Add in carrots, celery and onion and cook for 5 mins.
Add in lentils, vegetable broth and spices and bring to a boil.
Lower heat to a simmer and cover. Cook for 20 mins.
Add in sweet potato, cover and cook for another 20 mins.
Add swiss chard and cook for 5 more mins.
Serve warm. Will keep for up to 1 week in refrigerator. Freezes well.
