Vegetable Lentil Soup


7 c vegetable stock
1 c Lentils (picked over and rinsed)
1 bn Swiss Chard (small bunch – well rinsed)
2 medium potatoes (Unpeeled, cut in to 1/2″ cubes)
1 medium onion (chopped)
2 Garlic Cloves (minced)
1/2 c fresh parsley (finely chopped)
1 1/2 t dried thyme
1/2 t ground cumin
1/4 t Ground Black Pepper
3 T lemon juice (freshly squeezed)
1 celery (chopped)
1/4 c tomato paste
1/2 c shitake mushroom (sliced)
1 t sea salt


Place vegatable stock and lentil in a large pot, bringing to a boil, then reduce heat and simmer covered until lentils are almost tender (30 – 45mins). Cut chard in to small pieces and stir in to lentils as well as potatoes, celery, onion, garlic and tomato paste, bring to a boil then reduce heat, cover and simmer for 8 mins, or until potatoes are tender. Stir in the swiss chard, mushrooms, parsley, cumin, thyme, salt and pepper, cover and return to the boil. Immediately reduce heat and simmer until all vegetables are tender. Stir in lemon juice. If desired you can mash some of the vegetables and lentils to alter consistency.

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