|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.
are an important source of plant based protein and are high in fiber which promotes proper digestive health