|Garlic, onions, carrots|
|Sautéing the vegetables|
|Adding chard and lentils|
- based on a recipe from Twelve Months of Monastery Soups by Brother Victor-Antoine d'Avila-Latourrette
- 4 tbsp olive oil
- 3 garlic cloves, minced
- 1 large onion, thinly sliced
- 1 large carrot, cubed
- 1/2 cup lentils
- 6 cups water
- 1 small bunch swiss chard leaves, finely chopped
- 2 bouillon cubes or packets
- 2 tbsp balsamic vinegar
- salt and pepper to taste
|Add broth and simmer|
|The secret ingredient|
Add the vinegar, salt and pepper. Stir it all well, and simmer for another ten minutes. Serve hot, with a side of bread or some crackers.
|Swiss Chard & Lentil Soup|
Linked to from the Old Fashioned Recipe Exchange #115. Want to enter? Click here!
Linked to from The HomeAcre Hop! Want to enter? Click here!
Also shared on the Homestead Barn Hop #95 (click here to enter!) and the Backyard Farming Connection Hop #16 (click here to enter!).
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