| 12 | 65 | 222 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 55 min | 8 |
| 2 tbsp | Extra virgin olive oil |
| 1 medium | White onion (dice) |
| 3 large | Carrots (diced) |
| 4 large stalk(s) | Celery (diced) |
| 2 cup | Red lentils, raw (rinsed) |
| 6 1/2 cup | Water |
| 2 tsp | Sea Salt |
| 3 cup | Swiss chard (2-3 cups - washed and thinly sliced) |
| 1/4 cup | Parsley, fresh (chopped) |
| 3 tbsp | Lemon juice (from 1 lemon) |
| 1 dash | Black pepper (to taste) |
| 1/2 tsp | Cayenne pepper (to taste) |
1. In a large pot, sauté onions in the olive oil at a medium-high temperature. When onions are translucent, add celery and carrot and sauté for a few minutes more.
2. Add water, lentils and 1 tsp. salt and bring to a boil. Reduce heat and continue cooking, covered, for 30-40 minutes, stirring occasionally.
3. Add the Swiss chard and parsley and continue cooking for another 5 minutes.
4. Remove from heat and add lemon juice. Add pepper and/or cayenne to taste and serve.
Lentils
are an important source of plant based protein and are high in fiber which promotes proper digestive health
| Meat Alternative | 0.9 |
| Vegetables | 3.0 |
