Moroccan

Red Lentil Soup with

Rainbow Chard

Yield: 6 (cup) servings

Ingredients:

2 tablespoons olive oil

1 medium onion, diced

3 medium carrots, large dice

2 large cloves garlic minced

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon turmeric

1/2 teaspoon of red Chile flakes 

1/2 teaspoon of Sea salt

1 (15-ounce) can diced tomatoes (or 2 large fresh tomatoes, diced)

1 cup dried split red lentils

2 quarts vegetable stock

1 bunch of rainbow chard ( or green chard)- Remove the stems, and roughly chop the leaves

Methods:

-In a large stockpot heat the oil. 

-Add the onion and carrots, and sauté  for about 5 to 7 minutes until soft, and beginning to brown.

-Add the garlic, cumin, ginger, turmeric, red Chile flakes and sea salt; sauce for about one minute.

-Add the tomatoes and stir until the liquid has reduced somewhat, about 5 minutes.

-Add the lentils and vegetable stock; bring to a boil, then reduce the heat and simmer uncovered until the lentils are soft, about 10 minutes.

-Add the chopped chard and cook until wilted, but still vibrant. Taste for seasoning.

Chefs Note:

Serve with a lemon wedge on the side or a dollop of Greek yogurt and some crusty country bread.