Swiss Chard, Chicken and Red Lentil Soup

Soup is prepared from sautéed onion, garlic, carrot and curry powder combined with fresh thyme, diced chicken, water, lentils and Swiss chard. Individual servings are garnished with fresh lemon juice.

Ingredients -

1 tablespoon Extra-Virgin Olive Oil
1 small White or Yellow Onion, diced
1 large Carrot, diced
2 Garlic Cloves, crushed
1 teaspoon Curry Powder
Salt and Pepper
1 Boneless, Skinless Chicken Breast, boiled and diced
1 small handful of Fresh Thyme Sprigs
4 cups Water
1 small bunch Swiss Chard, stems diced small, leaves roughly chopped
1/3 cup Red Lentils, rinsed
1/2 Fresh Lemon

Preparation:

1. Add olive oil to stockpot and heat over medium heat. Add onion, garlic and carrot. Stir in curry powder.

2. Saute for 5 minutes, stirring occasionally. Add thyme sprigs.

3. Stir in chicken. Add water and bring to a gentle boil.

4. Stir in lentils and Swiss chard stems.

5. Simmer for ten minutes, then add in Swiss chard and cook for additional 10 minutes.

6. Squeeze lemon over soup.

Lentil Soup Tip

Storing Lentils

For best results, tore unused lentils in original packaging or airtight containers in a cool, dry location for up to several months. Once lentils have been cooked, refrigerate leftovers and use within 3 to 4 days.

Lentil Soup Tip

Garlic

Garlic should be kept cool and in the dark to minimize the sprouting from the individual cloves. Garlic can become moldy, so the area should be free from high humidity. If you must store garlic in the refrigerator, place it in a paper bag on a shelf, and not the vegetable compartment.

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