Lentil Soup Recipe

Making some soup tonight! It turned out really yummy last time I tried this variation, so I’m writing it down this time. This makes a big ole pot, but could easily be halfed.

– olive oil
– 1 large onion, chopped
– 5 or 6 carrots, peeled and chopped
– 4 garlic gloves, minced
– 1 bunch chard, stalks chopped and leaves cut in strips
– 2 potatoes, cut into chunks
– 2 cups of beef stock*
– 2 cups lentils
– 1 teaspoon of ground thyme
– 2 Tablespoons of apple cider vinegar (or your favorite flavored vinegar)

1) Heat olive oil in a large pot. Add onions and carrots and cook until softened, about 5 minutes. Add garlic and cook until fragrant.

2) Add stock, lentils, chard stalks, potatoes, thyme, and 1 cup of water. Bring to a boil. Reduce to a simmer. Cover and cook for 15 minutes

3) Add chard leaves, cook for 15-20 more minutes, until lentils are tender.

4) Add vinegar, salt and pepper to taste. Serve!

*for Burbank folk, I made my beef stock out of the bones from the giant beef ribs at the Handy Market Saturday BBQ. It is really good.