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1. Add chicken broth, 6 cups water, diced onion, bay leaf, Italian flat-leaf parsley, and fresh thyme.
2. Bring to a boil over high heat. Reduce heat to low and simmer 90 minutes.
3. Strain broth and reserve 4 cups for use in this recipe. Freeze remaining broth.
4. Add broth and 4 cups water to stockpot.
5. Stir in dried brown lentils and bring to a boil over high heat.
6. Meanwhile, heat olive oil in large skillet over medium heat.
7. Add finely chopped onion and saute until tender.
8. Add garlic and cook additional minute.
9. Add chard to skillet and cook 5 minutes
10. Transfer, onion, garlic, and chard to stockpot.
11. Stir in cilantro and lemon juice.
12. Season with salt and pepper.
13. Simmer 15 minutes.
14. Serve in individual soup bowl with lemon wedges.
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