Category: Side Dishes

Serves: 4

Ingredients

• 1 medium purple onion, peeled and chopped
• 1 large stalk celery, chopped
• 1 large carrot, peeled and chopped
• 1 medium bunch chard, stems and leaves, well rinsed and chopped
• 1 tsp sea salt
• 2 tsp extra virgin olive oil
• 1 ¾ cup low-sodium chicken or vegetable broth or water
• 1 cup Puy lentils, rinsed and drained
• 1 tsp fresh thyme, chopped
• 1 tsp fresh oregano, chopped
• 2 tsp fresh lemon juice
• 2 tsp avocado oil
• Sea salt and black pepper for seasoning

Directions

1. In large stock pot place onion, celery, carrot, chard stems, 2 teaspoons olive oil and ½ teaspoon sea salt. Cover and cook over medium-low heat, stirring often, until vegetables become soft.
2. Add broth, lentils and herbs. Bring to a full boil. Reduce heat and cover. Stir occasionally and make sure the lentils are just getting soft. This takes about 30 minutes.
3. Add chard leaves and cook until the leaves soften – not more than 10 minutes. Add lemon juice and avocado oil. Season with salt and pepper.

Nutrition Facts

Calories 252, Fat 5g, Cholesterol 5mg, Sodium 660mg, Carbohydrates 32g, Sugar 5g, Fiber 12g, Protein 14g