By Irene Hayton
You can substitute other leafy greens—such as spinach, kale or beet greens—for the Swiss chard.
- 1 tablespoon (15 ml) coconut oil or butter
- 1 large onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced or pressed
- 1 teaspoon (5 ml) turmeric
- 1½ teaspoons (7 ml) ground cumin
- 2 pinches cayenne
- 4 cups (1 l) vegetable broth
- 2 cups (500 ml) filtered water
- 1 cups (375 ml) red lentils, rinsed and drained
- ½ teaspoon (2 ml) ground cinnamon
- 1 teaspoon (5 ml) unprocessed sea salt
- 6 cups (1.5 ml) chopped Swiss chard, washed and stems removed, about 1 bunch
In a large saucepan over medium-low heat, melt the coconut oil. Add the onion and celery and sauté for 5 minutes, adding a small amount of water to prevent sticking, if necessary. Add the garlic, turmeric, cumin and cayenne and sauté for 1 minute more. Stir in the broth, water, lentils, cinnamon and sea salt; cover and bring to a boil, then reduce the heat to low. Cover and simmer for 25 minutes. Stir in the Swiss chard, cover and simmer for 20 minutes more. Makes approximately 6 cups/5 or 6 servings.